If you want to sneak in some veggies for your family, chili’s the way to do it. When I thought about what to prepare for the recent potluck we hosted for Joel’s playdate friends, I knew I wanted to incorporate some vegetables into my dish to sneak in some healthy eats. Chili is one of my favorite ways to do just that since everything gets mixed together, seasoned and served up. This Vegetarian Chili is full of various legumes, veggies and a whole lot of flavor that you won’t miss the beef found in traditional chili!
What I had was lentils, garbanzo beans and white great Northern beans. In they went and while I was in the pantry, I thought some pumpkin puree would add a nice subtle sweetness… so that went in too.
Finally, it was time to check on it and yes! It came out better than I could have expected… and even my husband loved it! The guy that scrunches up his face at most healthy dishes actually liked enough to have it for lunch 2 days in a row. That my friends is a sign of a healthy recipe winner!
recipe adapted from
The Best Make-Ahead Recipe by Cook’s Illustrated / America’s Test Kitchen
1 (28-ounce) can crushed tomatoes
1 (28-ounce) can diced tomatoes
1 (14-ounce) can pumpkin puree
2 tablespoons vegetable oil
1 large onion, minced
5 medium garlic cloves, minced
1/4 cup chili powder
2 tablespoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 (14.5-ounce) can lentils, drained and rinsed
1 (14.5-ounce) can garbanzo beans, drained and rinsed
1 (14.5-ounce) can white great Northern beans, drained and rinsed
1 (14.5-ounce) can super sweet corn, drained and rinsed
In your Instant Pot:
Plug in the IP with insert set in place
Press CHILI and adjust the time to 15 minutes on HIGH pressure.
Once at pressure, the display will reflect 15 (the number of minutes you initially set) and will begin to countdown to 0 minutes.
Open up your IP when the pin has dropped (allow a few minutes for this to happen).