Instant Pot Vegan Chickpea Chili

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Instant pot vegan chickpea chili is light enough for summer days and hearty for when you crave comfort food. This plant-based chili is filled with smoky bold flavours and is made with dry chickpeas. When you use dry chickpeas, the texture is better, and they add so much more flavour to the chili, you also control the salt. To make this instant pot vegan chili stand out from most, I added butternut squash, collards and quinoa. This makes the chili nutritionally well balanced, the textures are interesting, and the flavour is outstanding! To serve, you can add various toppings like cilantro, chopped red onion, avocado, lime wedges, plant-based yogurt or shredded cheese. Enjoy!

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 sauté. 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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