This is a really fantastic recipe for instant pot cooking - but all of the steps can also be followed fairly easily on the stovetop. My favorite way to garnish this is with shredded cheddar cheese, sliced avocado, sour cream, and tortilla chips for scooping! If you wanted to thicken or up the amount of protein in the chili, try putting a block of firm tofu in the freezer; after thawing the tofu block it should be easy to crumble into small pieces and you can add this in at the same time as the black beans. :)

I have left out any hot spices to account for taste, but typically 1/4 tsp of cayenne pepper is my go to for stews this size. Gives it the right amount of background heat, imo

Vegetarian Chili (Yields 4-6 servings)

Ingredients:

1 red onion, diced

1 bell pepper, diced

2 carrots, minced

3 celery stalks, minced

4 cloves of garlic, minced

2 tbsp chili powder

2 tsp ground cumin

1.5 tsp paprika

1 tsp dried oregano

28 oz canned diced tomatoes

30 oz canned black beans (1/2 cup dried beans, presoaked)

2 cups vegetable broth (or water)

2 tbsp fresh cilantro or parsley, chopped

1 tbsp red wine vinegar

Salt & pepper

Vegetarian Chili (Yields 4-6 servings)

Directions:

1) Add onion, bell pepper, carrot, celery to the bottom of a large pot; saute until onions are tender

2) Add garlic, chili powder, cumin, paprika, and oregano; cook until fragrant

3) Add tomatoes with their juices, drained black beans, broth (and a bay leaf if you have any spare!)

4) Gently simmer for 30 mins, stirring occasionally

5) Remove from heat; add cilantro/parsley, red wine vinegar, salt and black pepper to taste