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Get ready for some delicious vegetarian Instant Pot chili!
Two Lazy Gourmets has been on a bit of a hiatus as we prepare to transform to a whole new food blog. That’s right folks, Two Lazy Gourmets will soon become All Ways Delicious. Don’t worry, we’re still lazy and we still love delicious food, but our new branding is meant to highlight our focus on recipes from around the world adapted to be easy to cook in your (probably typical) American home kitchen. Watch this space for updates or subscribe to our email list and we’ll let you know when our new and improved blog goes live.
As we put the finishing touches on our new look, I’m excited to pop in and tout a new book by my friend Jane Bonacci of The Heritage Cook. Jane teamed up with Sara de Leeuw of My Imperfect Kitchen to write a fantastic book on using my favorite appliance—the Instant Pot—to cook gluten-free meals (like the Instant Pot chili below). The Gluten-Free Instant Pot Cookbook: Fast to Fix and Nourishing Recipes for All Kinds of Electric Pressure Cookers is available now for pre-order and will be released on September 19th.
Try This Vegetarian Instant Pot Chili
I admit that I am one of those people; the Instant Pot devotees who think everyone needs (at least) one in their kitchen. I have two—a 3-quart and a 6-quart—and I use them both all the time. There is just nothing better for quick, healthy, delicious meals. If you don’t have one yet, you really should take the plunge. You won’t regret it.
The Gluten-Free Instant Pot Cookbook is a great primer for anyone new to the Instant Pot (or any electric pressure cooker) and it has the added benefit of including only recipes that are gluten free. Plus, more than half of the recipes are also vegetarian, like the vegetarian Instant Pot chili I’m highlighting in this post.
All of the recipes are easy and use wholesome and easy-to-find ingredients. I like that the authors suggest specific gluten-free brands (for instance, they recommend La Costena chipotle peppers in adobo sauce because that brand is gluten free.) This saves me from having to spend time reading labels if I’m cooking for someone who can’t have gluten.
There are lots of other recipes in the book that I can’t wait to try, including Sausage and Jalapeño Cheese Grits, Cherry Chipotle Chicken Wings, Southwestern Meatloaf, and Chocolate Cheesecake–all made in my beloved Instant Pot.
This vegetarian Instant Pot chili is spicy and delicious, and so healthy, too. I topped mine with cheese and sour cream, but on its own it is vegan. This recipe makes a large amount, but fortunately it keeps well. I’m planning to freeze several portions so that I can enjoy it down the road some day when I don’t even have time to whip up an Instant Pot dinner. Reprinted with permission from The Gluten-Free Instant Pot Cookbook.
- 1 (28-ounce) can fire-roasted diced tomatoes, including juice
- 1 large poblano pepper, seeded and finely chopped
- 2 jalapeño peppers, seeded and minced
- 1 chipotle pepper from canned gluten-free chipotle in adobo, chopped
- 1 medium yellow onion, minced
- 4 cloves garlic, minced
- 1 1/2 cups chopped walnuts, toasted*
- 2 cups red lentils
- 1 tablespoon sauce from the chipotles in adobo, or more depending on your heat preference (La Costeña brand is gluten free)
- 2 teaspoons salt
- 3 tablespoons gluten-free chili powder (Penzey's and McCormick clearly label their products)
- 2 tablespoons smoked paprika (Penzey's brand is gluten free)
- 7 cups vegetable stock, divided (recipe included in book, I used store-bought veggie broth)
- 1 (14-ounce) can pumpkin puree (not pie filling)
- 2 (15-ounce) cans black beans, well rinsed and drained
- Place the tomatoes, peppers, onion, garlic, walnuts, lentils, and seasonings in the inner pot of your electric pressure cooker. Stir in 6 cups (1410 ml) of the vegetable stock.
- Close and lock the lid, making sure the steam release knob is in the sealing position. Cook on high pressure for 30 minutes.
- When the cooking time is complete, do a quick release by opening the release knob and venting all the steam. When the float pin drops, unlock the lid and open it carefully.
- Stir in the pumpkin puree, black beans, and 1/2 cup (120 ml) of remaining stock. Lock the lid back in place and allow the beans to warm through, about 5 minutes. If the chili is too thick, add the remaining 1/2 cup (120 ml) stock and stir well.
- Serve with avocado, lime wedges, cilantro, and corn bread as desired.
- I am allergic to walnuts, so I asked the authors what I should substitute. They said that the walnuts are meant to mimic the texture of ground meat and that they could be left out, which is what I did. I think the chili would be even better with the nuts as some contrasting texture would have been welcome. I would think you could easily substitute other nuts (almonds or pecans, perhaps) or pumpkin or sunflower seeds. Since my family is not vegetarian, the next time I make it, I might just add some browned ground turkey.
2. The book says that the recipe serves 6, but even made without the walnuts (and with no substitute), I found it made a large amount, easily enough to make several meals for my family of three. It keeps well and makes great leftovers, so this is a bonus for me, but just something to keep in mind if you are cooking for a small family and don’t want a lot of leftovers. The recipe is easily halved.
Amount Per Serving: Calories: 466 Total Fat: 24g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 19g Cholesterol: 0mg Sodium: 1884mg Carbohydrates: 54g Fiber: 16g Sugar: 17g Protein: 17g