A hearty and warming vegetarian chili made in 40 minutes from the Instant Pot!
Prepare all ingredients by dicing and mincing the vegetables (peppers, onion, celery, and garlic).
Add all ingredients to the Instant Pot and mix; then drizzle the olive oil on top (DO NOT MIX THE OIL!). (** see notes for canned/pre-soaked beans)
Cook on high pressure for 30 minutes. Release steam valve before opening carefully. Cool slightly before serving.
Add the oil to a large pot over medium-high heat. Sauté the vegetables (peppers, onion, and garlic) with the spices for about 10 minutes until reduced in size.
Add the diced tomatoes, tomato sauce, tomato pureé, water, canned beans (** see notes for canned/pre-soaked beans) to the pot and reduce heat to low-medium. Simmer, occasionally mixing for about 20 minutes until the sauce is thick and the vegetables are tender.
Dried Beans Option: Use 1/2 cup dried beans, cover with water and soak overnight, about 8-hours. Drain and rinse beans before putting in the Instant Pot.
** If cooking on the stove top, time will vary until the beans are tender (about 1 hour).
Canned Beans Option: Use 1 can, drain the liquid and rinse the beans before adding to the Instant Pot.
** If using the Instant Pot, add the beans to the pot after the vegetables and the sauce is cooked. Pressure Cook on high for 12 minutes instead of 30 with soaked beans!