From by Chef AJ from Jocelyn Graef of Lowfat Herbivore
Using the sauté function on the Instant Pot, dry sauté onion until browned. Start with hot pot, and add small amounts of broth or water to prevent sticking. Add garlic and sauté for another two minutes. Cancel sauté function, add the remaining ingredients except the corn, stirring lightly. Cook on high pressure for 6 minutes. Release the pressure and stir in the corn. Salt and pepper for taste if desired. Add more broth or water if you prefer a soupier chili.
Serve with chopped cilantro or parsley, chopped red onions, vegan sour cream (see the recipe on Nan’s site nansimonsen.com under sauces), and perhaps steamed corn tortillas or baked chips.
If cooking on the stove:
Using a 8 quart pot, follow directions up to the dry sauté, using medium-high heat. Add other ingredients except the corn, and up liquid to 2 cups of water or broth. Bring to a boil, and simmer over medium-low heat for 20 minutes. Turn off the heat and add the corn. Reheat if desired before serving. You may choose to use more broth depending on your preference.
This chili freezes well. Enjoy!
