This is our usual, "anything goes", chilli recipe.
soup, instant pot
5 Servings
- 1 medium onion, chopped
- diced peppers, green chillies, whatever you have (optional)
- 1 T olive oil
- 1 t garlic, minced
- 1 stalk of cellery, chopped (optional)
- 1 carrot, chopped (optional)
- 1 C mushrooms, sliced (optional)
- 1 can of diced tomatoes
- 3 15 oz cans of beans, any kind
- 1.5 C water
- 2 t Better than Bouillon or 1-2 bouillon cubes
- 1 T chilli powder
- 1 T paprika
- 1 t smoked paprika
- 1/8 C TVP (optional)
- 1 small can diced green chillies (optional)
Eh, most of these ingredients are optional, use what you have, and feel free to improvise. Dice/chop everything that needs chopping, hit the sauté button on the cooker, sauté the onion, cellery and carrot. When the onion looks like it's getting a bit brown, add in whatever else you're adding (peppers, chillies, mushrooms) and sauté a bit more until it all smells good, add the spices, add the tomatoes, add the beans, add the TVP. Pop on a lid, hit the chilli button, set the time for 3 minutes (longer if you put in lots of fresh tomatoes, or any frozen suff... if you did, 10 minutes should do it). Natural release. Maybe make some corn bread while you wait.