Vegan Mexican Chili

Looking for a pantry friendly recipe? Try EdgarRaw’s Vegan Mexican Chili recipe. It’s super easy, coming together in about 35 minutes on the stove. Or if you have a pressure cooker or Instant Pot, add all the ingredients to the machine and dinner is ready even faster!

Vegan Mexican Chili

 

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Author: EdgarRaw

Serves: 8

Ingredients

• 2 cups cooked Maskal Teff® grain, ivory or brown
• 3 tablespoon avocado oil
• ½ white onion, finely chopped
• 5 small garlic cloves, finely minced
• 1 cup mushrooms, roughly chopped
• 2 cans kidney beans, low sodium
• 2 cans pinto beans, low sodium
• 1 can sweet corn, low sodium
• 1 can roasted tomatoes or 2 cups of roughly chopped fresh tomatoes
• 3 large carrots, chopped into bite-sized pieces
• 1 red bell pepper, chopped into bite-sized pieces
• 1 tablespoon smoked paprika powder
• 1 tablespoon cumin powder
• 1 tablespoon chipotle flakes or cayenne
• Pinch salt and pepper

Toppings

• ½ red onion, diced
• ⅓ cup fresh cilantro, chopped
• 1 whole avocado, cut into slices
• Corn chips

Instructions

1. Cook teff according to package directions. Set aside.
2. Heat oil in a large over medium heat. Add onions, garlic, and mushrooms. Cook, stirring occasionally, 5-7 minutes. If veggies start to get stuck to the pot, add 2 tablespoons water.
3. Add the remaining ingredients, except for the teff. Mix well and let simmer for 20 minutes, stirring every 5 minutes or so to keep it from getting stuck, and burning, on the bottom of the pan.
4. Incorporate the cooked teff in the chili pot and mix well. Simmer a few more minutes to make sure the teff is warm.
5. Serve with desired toppings.

Pressure Cooker/Instant Pot Instructions

1. Hit the sauté button
2. Cook the onions, garlic and mushrooms for 5-7 minutes.
3. Add the rest of the chili ingredients, including the teff, and hit the pressure cooker button.
4. Cook for 15 minutes.
5. Release the pressure and served with desired toppings.

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