Eosinophilic Esophagitis Friendly Vegan Instant Pot Chili
Total time1 hr
Prep time15 min
Cook time35 min
4.6(25)
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 cup vegetable broth
- 1 tbsp tomato paste
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 1 tbsp fresh lime juice
For serving
- fresh cilantro, chopped (optional)
- sliced avocado (optional)
- lime wedges (optional)
Instructions
- 1
Set the Instant Pot to Sauté (Normal). Add the olive oil and heat until shimmering, about 1 minute. Add the onion and both bell peppers and cook, stirring occasionally, until softened and the onion is translucent, about 5 minutes.
- 2
Add the garlic, chili powder, cumin, smoked paprika, oregano, and cayenne. Stir and cook until fragrant, about 1 minute, watching closely so the spices don't scorch.
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