This hearty vegan chili con carne is low in calories and fat but high in protein. Even better, you can make it in your Instant Pot!
3 cups dried kidney beans
2 onions, chopped
4 jalapeños, chopped
8 cloves of garlic, crushed
1 Tablespoon olive oil
2 Tablespoons nutritional yeast
1 Tablespoon cumin
2 teaspoons oregano
1 teaspoon cayenne
2 15 ounce cans of tomato sauce
5 cups water
2 cups beef or taco-flavored soy TVP
Sort and soak the dry kidney beans overnight, or use the quick method: Pour six cups of boiling water over the dry kidney beans, cover with a plate or lid to trap in the heat, and let sit for 45 minutes to an hour)
Turn the Instant Pot to [Sauté] and add the olive oil to heat up while you chop the onion, garlic, and jalapeños. Add the chopped veggies to the Instant Pot and sauté until the onions look limp. Add the spices, nutritional yeast, drained kidney beans, tomato sauce, water, and TVP.
Lock the lick and set the Instant Pot to [Pressure Cook] and use the + or – buttons to set the time for 35 minutes.
When the cycle ends, allow ten minutes to pass before canceling the program and opening the vent to allow steam to escape.
Add salt to taste (and more cayenne if you like your chili hotter!).
The leftovers freeze nicely. Make sure that you allow the beans to cool UNCOVERED in the refrigerator before you cover them or store the leftovers in a freezer bags to freeze.
Keywords: Vegan, Chili con Carne, TVP, Faux meat, Soy meat