Fire Roasted Garden Chili

Описание: Fire-Roasted Garden Chili
A year-round staple packed with plant protein, fiber, and slow-simmered garden goodness

NOURISHING NOTES (Printable PDF + Resources)
Download the recipe card, nutrition highlights, and helpful hints:
https://drive.google.com/file/d/1qwoH...


What you’ll need
Garlic, chopped
Onion, chopped
Carrots, peeled & cubed
Zucchini, cubed
Green chilis, chopped (you can also buy the pre chopped chilis, the whole ones are what I had on-hand)
Kale, chopped (kale is not in this video but I have used it in this dish before, so go for it)
Olive oil
Plant-Based Meat (Beyond is preferred. Impossible is what the store had available in burger patty form, works either way)
Black beans, dry about 1 cup – soaked overnight in water
Pinto beans, dry about 1 cup – soaked overnight in water
Fire roasted tomatoes, canned, diced
Chili powder around 3 Tbsp
Smoked paprika about 1 Tbsp
Cayenne powder – optional a dash or more if you like more heat
Tomato paste – about 2 Tbsps


Gear
Instant Pot (I used 3 quart)
Frying Pan


How it’s made
In this dish I used half of the ingredients to cook in a 3-quart Instant Pot, then I cooked the other half later that day. I'm sure it will all fit into a 6 quart Instant Pot. Let me know : )
Heat large frying pan over high heat, add olive oil
Add plant protein meat, then add onion & garlic
Add cubed carrots
Cook until meat is nicely browned
Turn heat off

To the Instant Pot; add drained and rinsed beans, cubed zucchini, kale, chili peppers, fire roasted tomatoes, meat mixture, chili powder, smoked paprika, cayenne powder, tomato paste.
Top off with water to PC max line
Secure lid and press the Bean | Chili button

Once it’s finished cooking, take off the lid and lightly mash.

Summer staple - Frito salad coming soon!