• 10 oz chopped onion, about 3 cups
  • 8 cloves garlic, peeled & finely minced
  • 2 large carrots, diced
  • 2 lbs Cremini or Baby Bell mushrooms, sliced or chopped chunky by hand or food processor
  • 2 14.5 ounce cans fire roasted tomatoes, I used Muir Glen, salt free if desired
  • 1 16 ounce bag frozen corn, fire roasted if available
  • 3 15.5 ounce cans black beans, including liquid, salt free if desired
  • 1 1/2 cups vegetable broth or water
  • 1 tbsp oregano
  • 1 tbsp ground cumin
  • 1/2 tbsp. smoked paprika
  • 1/2 teaspoon ground Chipotle powder
  • Possible additions: 2 Chipotle in adobo, 1 small chopped seeded jalapeno.

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 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!