Instant Pot Vegan Chickpea Chili

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Some vegetarian dishes are so beautiful such as this Instant Pot Vegan Chickpea Chili – they don’t need a description. What can I say? But I can’t help myself…This plant-based chili is filled with smoky bold flavours, tender butternut squash, beautiful green collards and a fair share of protein from the healthy quinoa. This chili is all about hidden flavours, subtle textures and keeps you guessing what the next spoonful will bring ūüôā

Why is instant pot chickpea chili tastier and better for us?

First, by pressure-cooking this vegan chickpea chili, you reduce the lectin content. Lectins are a family of proteins found in legumes and grains. For some people lectins cause increased gut discomfort, this is why cooking them under pressure is better for many people.

When you use dry chickpeas also called garbanzo beans in recipes, the texture is better, they taste fresher, and they add more flavour to your food. You also control the salt, allowing you to season your dish to your liking. Most canned beans are laden with table salt. And let’s not forget that dry chickpeas are more economical to buy then canned. And since this chili is made in a pressure cooker, it also comes together in a snap. No more long hours of simmering on the stove.

What to serve with chili?

To serve, you can add various toppings like cilantro, chopped red onion, avocado, lime wedges, plant-based yogurt or shredded cheese. Enjoy!

For more recipes using instant pot, check out our selection of healthy gluten-free instant pot recipes

Ingredients

  • 4 cups dry GF chickpeas, soaked overnight in water
  • 2 Tbsp. Extra virgin olive oil
  • 1 large onion, diced
  • 6 garlic cloves, crushed
  • 4 Tbsp. GF chili powder
  • 1 Tbsp. GF cumin powder
  • 1 Tbsp. GF dried oregano
  • 1/2 tsp. GF cayenne pepper (or to taste)
  • 2 GF bay leaves
  • 3 cups cubed butternut squash, skin on (about 1/2 medium-size squash) the skin becomes tender when cooked
  • 1 large yellow or red bell pepper, diced
  • 2 (13 oz.) canned pure crushed tomatoes
  • 1 Tbsp. GF Liquid smoke (optional, but adds tremendous flavour)
  • 1 1/2 Tbsp. Himalayan salt
  • 1/2 cup quinoa
  • 1 bunch collard greens, roughly chopped including the stem
  • Water
  • Instructions

  • Set 6 quart Instant Pot to saut√©. Add olive oil, once heated add onions and garlic. Cook for 3 - 5 minutes until onions are translucent. Stir in chili pepper, cumin, oregano, cayenne pepper and bay leaves, then turn the instant pot off
  • Drain and rinse the chickpeas and add to the pot. Add squash, bell pepper, tomatoes, liquid smoke, salt and fill with water one inch above the chickpeas. Cover, select the manual setting and cook on high pressure for 1 hour
  • Once done cooking, use the quick release function and release the steam. Stir in quinoa and collards, cover and cook on high pressure for 10 more minutes. Enjoy!
  • Note; Chili is always best the next day or the day after. I always make mine the night before.


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