I love chili. It’s one of those super heartwarming foods that always satisfies me when it’s cold out. I especially love a hot bowl of chili after a day of skiing. Ski resorts charge over $10 for a small bowl of chili. For 10 bucks, I can make a whole pot at home! The great thing too is that this chili is totally vegetarian and still very satisfying. I like using crumbled tofu because it has a very similar look to ground beef or turkey.
Beans: I’m using half pinto and half black beans but you can use any type you like. If you’re really lazy and in a hurry, you can always skip the process of soaking dry beans in favor of ready-to-go canned beans. Personally, I like starting from dry beans so I’m generating less can waste. It does take a little planning but it’s worth it. But do what’s right for you.
Secret Ingredients: A few secret ingredients in this chili really amp up the savoriness of the chili: soy sauce and cocoa/espresso powder. Don’t worry; you don’t end up tasting soy sauce or chocolate or coffee. Instead these add an undertone of savoriness and richness.
Instant Pot: This recipe works for the 6 quart instant pot or larger. If you have the 3 quarter instant pot, you will not be able to fit all the ingredients into the pot.
Toppings: The recipe says that toppings are optional but really in my mind toppings are really a must. Don’t skip on the toppings!
Ingredients:
- 2 cups dry beans (soaked)
- 1 large onion
- 1 block firm tofu
- 1 tsp garlic powder.
- 3 tbsp chili powder
- 1 tsp cocoa powder or espresso powder
- 1 tps soy sauce
- 1 can (15oz) of diced or crushed tomatoes
- 1 cup corn
- 2 cups veggie stock
- 1 cup water.
- 2 tbsp tomato paste
- Salt and pepper to taste (about 1.5 tsp salt if veggie stock is unsalted)
Toppings (optional):
- Green onion or cilantro.
- Shredded cheese.
- Crackers
Equipment:
Steps:
- Soak your beans the night before or until they double in size about 6 hrs.
- Drain and rinse beans. Dice onion. Crumble tofu using a fork to resemble ground meat.
- To the instant pot, add ingredients (except salt and pepper) and don’t stir. Note: Add the beans first to make sure they are completely submerged in liquid; this ensures they will be properly cooked. Add the tomato paste last to ensure the pot doesn’t burn from the paste.
- Place lid and pressure cook on high with the vent closed for 30 minutes. Allow a natural release.
- Add salt and pepper to taste.
- Ladle in bowls and garnish with favorite toppings.
Instant Pot Tofu Chili
Equipment
- 1 Instant Pot 6 quarts
Ingredients
- 2 cups beans soaked
- 1 large onion
- 1 block firm tofu
- 1 tsp garlic powder
- 3 tbsp chili powder
- 1 tsp cocoa powder or espresso powder
- tsp soy sauce
- 1 can 15 oz diced or crushed tomatoes
- 1 cup corn
- 2 cups vegetable stock
- 1 cup water
- 2 tbsp tomato paste
- salt and pepper to taste about 1.5 tsp salt if veggie stock is unsalted
Toppings
- green onion or cilantro
- shredded cheese
- crackers
Instructions
- Soak your beans the night before or until they double in size about 6 hrs.
- Drain and rinse beans. Dice onion. Crumble tofu using a fork to resemble ground meat.
- To the instant pot, add ingredients (except salt and pepper) and don’t stir. Note: Add the beans first to make sure they are completely submerged in liquid; this ensures they will be properly cooked. Add the tomato paste last to ensure the pot doesn’t burn from the paste.
- Place lid and pressure cook on high with the vent closed for 30 minutes. Allow a natural release.
- Add salt and pepper to taste.
- Ladle in bowls and garnish with favorite toppings.
