Vegan Chili

Ingredients

• 1/4 cup water, plus more as needed (or sub half this amount in avocado or coconut oil)
• 1 medium white or yellow onion, diced (~ 2 cups or 120 g)
• 4 cloves garlic, minced (4 cloves yield ~2 Tbsp or 12 g)
• 1 small jalapeño or serrano pepper, diced with seeds (remove seeds or omit pepper for less heat)
• 1 large red bell pepper, diced (~1.5 cups or 164 g)

• 1/4 tsp each sea salt and black pepper (plus more to taste // omit or reduce salt if your chili powder already contains it)
• 1 medium sweet potato, peeled and cubed (or sub another bell pepper or vegetable of choice, such as zucchini // ~2 ½ cups)
• 3 Tbsp chili powder blend
• 2 Tbsp ground cumin
• 1 Tbsp smoked paprika
• 1 Tbsp cumin
• 2 15-ounce cans diced fire-roasted or plain tomatoes
• 2 Tbsp tomato paste
• 2 15-ounce cans kidney beans (mostly drained)
• 1 15-ounce can black beans (mostly drained)
• 1 ½ – 2 cups veggie broth
• 1 Tbsp brown sugar (or maple syrup // helps balance flavors)

Directions

1. Turn on the sauté function on Instant Pot (to the default "Normal" — not high or low). Once hot, add water, onion, garlic, jalapeño, and red bell pepper. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently, or until onion is translucent and fragrant. Add a little bit more water as needed to prevent sticking.
2. Turn off the sauté function by pressing "Cancel." Then add diced sweet potato, chili powder, cumin, and smoked paprika, and stir.
3. Add diced tomatoes, tomato paste, kidney beans (slightly drained), black beans (slightly drained), vegetable broth (or water), coconut sugar, and another healthy pinch of sea salt and black pepper.
4. Put on the Instant Pot lid and turn to seal. Pressure cook on HIGH for 20 minutes. Once the timer goes off, let the steam release naturally, or carefully press the quick release if in a hurry. NOTE: To keep this chili thick, we add less liquid so it is possible you may get a burn message. It is unlikely, but if it happens, leave it be for 1-2 minutes to see if the burn message fixes itself. Otherwise, take note of the remaining time, press cancel, quick release pressure, add 1/2 cup more broth or water, and return to pressure cook for the remaining time. Repeat if needed.
5. Carefully open the lid and stir. Taste and adjust seasonings as needed, adding more chili powder for depth of flavor, cumin for smokiness, smoked paprika for smoky sweetness, salt to taste, or a bit of coconut sugar to balance the heat and draw out the other flavors. Stir and add more to taste as needed.
6. If your chili is too thin, turn on the sauté function and cook with the lid off, stirring occasionally, to allow it to thicken (up to 5-10 minutes).