Vegetarian Vegan Chili Low Salt Instant Pot Or Crockpot Recipes
BEST DAMN INSTANT POT VEGAN CHILI
My award-winning Best Damn Vegan Chili, all dressed up for the Instant Pot. Same great flavor, only ready to eat in just a fraction of the time...
Provided by Brand New Vegan
Categories Soup/Stew
Time 30m
Yield 12
Number Of Ingredients 21
Steps:
- Chop all vegetables and add to IP
- Lightly saute vegetables in a small amount of water, veg broth, or bean juice (aquafaba) until softened
- If using - add seitan, cauliflower crumbles, or mushrooms for a meat substitute. Note: All of these are optional and you could just add another can of beans.
- Add water and all spices except Masa and stir well
- Mix in beans and stir well
- Add tomato sauce and diced tomatoes to TOP of stew and DO NOT STIR
- Add lid to IP and set to MANUAL mode for 10 minutes. Allow to naturally vent when completed for 10 minutes before CAREFULLY releasing any additional pressure
- Stir in tomato paste, any last minute garnishes, and Masa flour.
- Let rest for 10 minutes to thicken, stirring occasionally
VEGETARIAN VEGAN CHILI, LOW-SALT, INSTANT POT OR CROCKPOT
This is modified from another recipe, with the addition of more veggies. My whole family loved it and they didn't even realize it was vegetarian. : ) Original recipe provided by Lori Schneider for Teacher Appreciation Week. The sour cream and cheese is for those who eat/like cheese (not me!).
Provided by Chef TanyaW
Categories < 60 Mins
Time 1h
Yield 8 , 8 serving(s)
Number Of Ingredients 21
Steps:
- Place all ingredients in Instant Pot. Put on Manual, high pressure for 25 minutes. Use natural release. Or cook in crockpot on low for 6 hours.
- Garnish with optional items. I personally use green onions, chives, and a little more salsa.
Nutrition Facts : Calories 204.7, Fat 7.6, SaturatedFat 2.4, Cholesterol 7.5, Sodium 579, Carbohydrate 30.8, Fiber 8.8, Sugar 4.7, Protein 8
HEARTY VEGAN SLOW-COOKER CHILI
Makes 10-15 servings. This recipe can be adjusted according to your taste preferences, so you can leave out undesirable ingredients or add others that appeal to you (like mushrooms). I add ingredients just to bulk up the heartiness and color palate of the chili, but feel free to just use a few green peppers or same-colored zucchinis as you desire. By the end, you just want everything to be hearty, moist, and flavored -- mess around with it as you go! I would say to serve it with shredded cheese and corn chips, but then it's no longer 'vegan.' : )
Provided by Grete
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 5h55m
Yield 15
Number Of Ingredients 23
Steps:
- Heat olive oil in a large skillet over medium heat, and cook the green, red, and yellow bell peppers, onions, and garlic until the onions start to brown, 8 to 10 minutes. Place the mixture into a slow cooker. Stir in spinach, corn, zucchini, yellow squash, chili powder, cumin, oregano, parsley, salt, black pepper, tomatoes, black beans, garbanzo beans, kidney beans, and tomato paste until thoroughly mixed. Pour the tomato sauce and vegetable broth over the ingredients.
- Set the cooker on Low, and cook until all vegetables are tender, 4 to 5 hours. Check seasoning; if chili is too thick, add more tomato sauce and vegetable broth to desired thickness. Cook an additional 1 to 2 hours to blend the flavors.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 24.8 g, Fat 2.4 g, Fiber 7.3 g, Protein 6.3 g, SaturatedFat 0.3 g, Sodium 616.7 mg, Sugar 7.1 g
INSTANT POT® VEGETARIAN CHILI
A hint of spice, and lots of warmth. This chili is the perfect quick meal for a cool, busy day. Spruce it up however you enjoy your chili served! We like to serve ours over baked potatoes or rice with some Cheddar cheese, sour cream, diced onion, minced parsley, or cilantro. Bonus--the house smells delicious while this is cooking!
Provided by Rebekah Rose Hills
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; add onion and saute, stirring occasionally until tender and slightly browned, about 5 minutes. Add garlic and saute for 1 minute. Mix in chili powder, oregano, cumin, and garlic powder. Stir in tomato paste and saute the mixture for about 1 minute. Pour in broth and tomato sauce and with a wooden spoon scrape any browned bits from the base of the pot. This will prevent a burn notice. Mix in diced tomatoes, black beans, pinto beans, chipotle pepper, and salt (start with 1 teaspoon and adjust to taste after cooking).
- Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Stir chili and taste; adjust seasonings to your personal preference.
Nutrition Facts : Calories 321.9 calories, Carbohydrate 55.8 g, Fat 4.1 g, Fiber 19.4 g, Protein 17.5 g, SaturatedFat 0.7 g, Sodium 1944.1 mg, Sugar 7.9 g
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