I HATE to cook! I’m not kidding, if I ever become crazy rich the first thing I’m doing is hiring a personal chef. I don’t enjoy anything about the process. So, when I cook the recipes have to be really easy, and something I can’t mess up too bad. I prefer recipes I can make in my Instant Pot because that thing is amazing and makes me feel like Julia Child. For real, if you don’t have an Instant Pot yet you need to get one.
The things I make need to be WW (formerly Weight Watchers) friendly as well and if I do my calculations correctly, this recipe should be two points per cup. I’m a very repetitive eater and will eat the same meals everyday for weeks at a time. I had been eating a zero point slow cooker chili for a while but I was getting tired of it.
I cook without oil whenever possible, so I made this chili without using any oil. If you want to add oil that is fine, but just be sure to check the point value again. I’m also using a 6-quart Instant Pot so if you have a different size you may need to alter the recipe to fit.
Start by setting your Instant Pot to Saute and adding the minced garlic and a little bit of water. Once it is hot and sizzling add the Gardein Beefless Crumbles. Any type of meat free crumbles will work here, but if you use a different brand just be sure to recalculate the points. Add some water as needed to keep the crumbles from sticking. Once they are cooked through mix in the onion, peppers and celery. Cook until the vegetables have softened. Then add the taco seasoning mix and water and stir to combine. I used low sodium but if you can’t find that regular works, or you could also use chili seasoning, just be sure to check the point values.
After that stir in both beans. Finally pour the Rotel, diced tomatoes, and tomato sauce on top of the mixture. I was afraid that mixing these ingredients in might cause the chili to burn, so I thought pouring on top was the safest route. Finally put on the lid, set it to seal, and set the timer to High Pressure Manual for 10 minutes. When the timer goes off allow the pressure to come down naturally. Then stir everything together and enjoy!
Check out the full recipe below for exact measurements and let me know how you like it!
Two Point Instant Pot Vegan Chili
Note: I don’t cook with oil so I add a splash of water to keep things from sticking. You can add a Tbsp of oil at the beginning but it may change the point value.
I have a six quart Instant Pot so this recipe is based on that size.
- 2 tsp minced garlic
- 1 package Gardein Beefless Crumbles
- 1 large onion chopped
- 1 large bell pepper chopped
- 1 packet low sodium taco seasoning mix
- 1 cup water
- 1 15 oz can pinto beans rinsed and drained
- 1 15 oz can dark red kidney beans rinsed and drained
- 1 10 oz can Rotel tomatoes
- 1 15 oz can diced tomatoes
- 1 15 oz can tomato sauce
Set your Instant Pot to Saute and add the minced garlic and a splash of water.
Once the pot is hot add the Gardein Beefless Crumbles and more water as needed.
Once the crumbles are cooked, add the onion, bell pepper, and celery. Cook until vegetables have softened.
Stir and add water as needed to prevent sticking.
Add taco seasoning mix and stir thoroughly.
Turn the Instant Pot off Saute and add 1 cup of water.
Add pinto and kidney beans and mix well.
Add Rotel, diced tomatoes, and tomato sauce to the TOP, but DO NOT stir!
Place the lid on the Instant Pot and set to sealing.
Set Instant Pot to High Pressure Manual for 10 minutes.
Let Instant Pot release manually, open the pot and stir.