This was pretty good but we did not have everything and made some subs. Did not have chili sauce, subbed honey for brown sugar, use fresh ginger and added some sesame oil. This made a great base rather than my cook from the gut style. Lyn did a great job for our appetizer for dinner, shrimp cocktial, pot stickers and more……..
Month: September 2017
Instant Pot Vegetable Chili
I went out to pick what might be to be the last batch of ripe tomatoes. Last year I had 5 pounds of Green tomatoes and made green tomato salsa. This year maybe a pound left still on the vine. What’s that saying what a difference a day makes well in this case a year. So back to Lyn, do you think we could make this? I jump on it and she helped a little but soon had disappeared to go shopping and what not. Did not bother me I in heaven in a kitchen.
Oh one thought I prefer a thicker chili so next time i might add some flour as last stage of sauteing the onions or maybe when I add the spices not sure any thoughts?
- 2 tbsp canola oil
- 1 large onion
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp Onion powder
- 2 Tbsp Cummin
- 2-3 Tsp Cayenne Pepper Powder – IF you like it really spicy use this amount.
- 2-3 tsp crushed red pepper flakes
- 1 tsp Paprika
- 1-2 Bay leafs
- 2 medium carrots diced
- 3 stalks of celery diced
- 2 medium red bell peppers diced
- 2 lbs of tomatoes
- 1 cup of sweet corn
- 1 can of beans your choice – I used black
- 2 cups of vegetable broth
- 1 tsp salt
- With food processor, crush the tomatoes and set aside
- Turn instant pot to saute and add Oil
- when it is hot add onion saute until translucent.
- add the garlic stir until you smell it
- Add celery, carrots, corn and bell pepper stir
- Add all spices and stir
- Maybe flour at this point what do you think?
- Add crushed tomatoes and broth and stir
- seal the instant pot and push the chili button.
- I let it naturally cool rather than release the pressure when done.
- remember to remove the bay leaves.