Instant Pot Three Bean Chili
Main Dishes Southwestern Tex-Mex Freezable Recipe Instant Pot Recipe Legumes Lunchbox Recipe Meal Prep Recipe Soups and Stews
Buying bulk dry beans and cooking them into soups and stews is a very inexpensive way to create nourishing meals for your family. In this recipe I use a mixture of dry black beans, pinto beans, and kidney beans for a delicious and hearty vegan chili, perfect for a cool winter evening meal. You do need to soak the beans overnight so be sure to plan for this! Serve with a scoop of cooked brown rice and sliced avocados if desired.
Preparation Note
Place the dry beans into a bowl and cover with a few inches of water. Let them soak at room temperature on your kitchen counter for 8 to 24 hours. Then rinse and drain through a fine mesh strainer.
Ingredients
2 tablespoons
extra virgin olive oil
1 large
onions
chopped
5 cloves
garlic
crushed
1 tablespoons
ground cumin
1 tablespoons
chili powder
1 teaspoons
dried oregano
1 cups
black beans
(soaked overnight)
1 cups
kidney beans
(soaked overnight)
1 cups
pinto beans
(soaked overnight)
4 cups
water
2 cups
diced tomatoes
4 tablespoons
tomato paste
4 large
carrots
peeled and sliced
1 large
green bell pepper
chopped
2 teaspoons
sea salt
