Smoky Instant Pot Chili

Winter weather always makes me crave warm savory food. The Instant Pot is a great for cozy meals. Set it & forget it while your working on other things. You can also make this dish on the stove top but with more effort. This chili is oil-free & packed with nutrients. So much fiber & delicious veggies. You can add as much or as little fresh veg & spice as you wish. This recipe is great for meal prepping or freezing.

Ingredients:

• 28 oz can diced tomatoes, organic when possible
• 6 oz can tomato paste
• 1 can garbanzo beans, drained & rinsed 
• 1 can kidney beans, drained & rinsed
• 1 red onion, chopped
• 1 red pepper chopped
• 1/4 cup cilantro stems, chopped
• 3 cups water or veggie stock
• 1/2 tsp liquid smoke (optional)
• 2 tbs nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 smoked paprika
• 2 tbs chili powder
• 2 tsp cumin
• 1/4 tsp cayenne pepper
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1 tsp pepper

Directions:

1. In the pot of your pressure cooker, add all of the ingredients & mix
2. Lock the lid & make sure the venting valve is shut
3. Set the timer to 15 minutes with the manual setting on high pressure
4. Once the timer goes off, turn off the 'keep warm' setting & let the pressure release naturally for 10-15 minutes
5. Let the remaining pressure release using the valve & remove the lid
6. Serve alone or with some rice & beans or with some fresh bread