Veg.Bean chilli | Gayathiri's Cookbook

Veg. Bean.Chilli

This delicious, vegetarian bean chilli is ultra easy to make. You can prepare this bean chili on cooktop or slow cooker but cooking in Instant pot is a breeze. It’s a make ahead meal and freezer friendly as well.


Ingredients:
Servings: 2

Oil- 2 teaspoon
Bayleaf-1
Jeera-1 teaspoon
Garlic cloves- 2
Onion- 1
Carrot-1
Green bell pepper-1
Celery- 1/2 cup
Black beans- 1/4 cup
Corn- 1/4 cup
Pinto beans- 1/4 cup
Tomato-2
Salt- 1 teaspoon
Red chilli powder- 1 teaspoon
Oregano-1/2 teaspoon
Water-2 cups

Optional
Sour cream - As needed
Cheese- As needed
Tortilla chips or Pita chips - As needed

Directions:

1. Put Instant pot on Sauté mode.
2. Heat 2 tsp oil. Add 1 bayleaf, 1 tsp jeera and 2 garlic cloves. Sauté for a minute.
3. Add onion and sauté until translucent. Then add all the vegetables(carrot, bell pepper, celery, tomatoes and corn), and beans(pinto beans and black beans).
4. Mix salt, red chilli powder and oregano.
5. Add 2 cups of water or vegetable broth to cook all the vegetables and beans.
6. Close the lid and put instant pot on manual mode for 5 minutes. Let the pressure release naturally.
7. Once the pressure is released open the lid. Grind 1 cup of boiled bean into a paste.
8. Add the ground paste to the cooked bean.
9. Keep the instant pot on sauté mode until it thickens.

Bean chilli is ready!! You can serve it as is or top it with sour cream and cheese.

Serve it with tortilla chips or pita chips.