vegan_chili.md

Vegan Chili

Adapted from http://www.epicurious.com/recipes/food/views/vegan-chili-51216410

We usually make this recipe for 2 people and eat it one meal a day for a whole week, so it makes about 12 servings.

Ingredients

• 2 tablespoon sunflower oil
• 2 medium yellow onion, diced
• 2 cups shredded carrots
• 2 cups sweet peppers, stemmed, seeded, and chopped
• 4 jalapeño peppers, stemmed, seeded, and minced
• 6 garlic cloves, minced
• 1/2 cup quinoa
• 4 tablespoons chili powder
• 2 tablespoon ground cumin
• 4 cups diced fresh tomatoes (cans are fine)
• 3 cups tomato sauce
• 2 cans pinto beans, drained and rinsed
• 3 cans black beans, drained and rinsed
• 3 teaspoons kosher salt, or to taste
• 1 cup water
• Chopped fresh chives

Instructions

1. Heat the oil in a large pan over medium-high heat.
2. Add the onions, carrots, peppers and jalapeño and sauté, stirring often, until the onions are soft and translucent, about 5 minutes.
3. Add the garlic and sauté for 1 minute.
4. Add the quinoa, chili powder, and cumin and stir until well combined.
5. Move everything in pan to the Instapot.
6. Add tomatoes, tomato sauce, pinto, black beans, salt and water.
7. Stir until well combined
8. Put into Instapot, chili setting, 18 minutes.
9. Serve with freshly chopped chives.