Three Bean Vegan Chili

Taste: Reasonable.

Cleanup: Fair amount of chopping and prep to cleanup.

Ingredients: All available at Publix

Three Bean Vegan Chili:

I almost followed the instructions exactly for this, but I didn't feel like buying a huge batch of celery to get one stalk to chop up, so I shook in a little bit of celery seed instead.

Saw no smoked paprika, used regular paprika instead.

Went with garlic powder again instead of chopping garlic.

Went with canned beans and a 6 minute pressure cooking time.

Possible modification: I got my Butler Foods Soy Curls in the mail, and they came with a new product sample: Sam's Taco Crumbles. They are a ground beef substitute which you reconstitute and cook. Might be interesting to add the reconstituted crumbles to the saute stage of this chili recipe if I'm ever feeling experimental.

It finished cooking, and is a lot more like soup than chili. I should use less broth next time and possibly tomato paste instead of sauce. I've got it in slow cooker mode just to see if that will reduce the moisture some.

Nope. I think I'll try dumping in some brown rice and leaving that on slow cook for a while.

The brown rice and a couple of hours of slow cooking definitely thickened it up to be more like the thickness you expect from chili, but probably didn't improve the flavor any. I don't care much for the chewy brown rice husks (unless maybe I'm confusing them with the chewy cumin seeds :-).

Next time I try this, I'll stick with one cup of broth. With canned beans, the broth has nothing to soak it up.

There are lots of other instant pot chili recipes to try before I come back to this one.

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