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
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
- Cook teff according to package directions. Set aside.
- 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.
- 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.
- Incorporate the cooked teff in the chili pot and mix well. Simmer a few more minutes to make sure the teff is warm.
- Serve with desired toppings.
Pressure Cooker/Instant Pot Instructions
- Hit the sauté button
- Cook the onions, garlic and mushrooms for 5-7 minutes.
- Add the rest of the chili ingredients, including the teff, and hit the pressure cooker button.
- Cook for 15 minutes.
- Release the pressure and served with desired toppings.
3.5.3208