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vegan gluten free chili in pot

Vegan Chili Soup

Vegan Chili Soup that is Medical Medium compliant-no meat, dairy, or corn!
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Prep Time 1 hour 10 minutes
Cook Time 30 minutes
Course Main Course
Servings 10 cups (approximately)

Equipment

  • Instant Pot if using dried beans

Ingredients
  

  • 1 tablespoon olive oil use water for fat-free option
  • 1 onion yellow, finely chopped
  • 3 cloves garlic minced
  • 1 jalapeno diced, optionally remove seeds
  • 1 poblano diced
  • 1 red bell pepper diced
  • 1 tablespoon sugar (granulated maple, coconut, brown, or maple syrup)
  • .5 cup black beans, dried or 1 cup cooked
  • .5 cup kidney beans, dried or 1 cup cooked
  • .5 cup pinto beans, dried or 1 cup cooked
  • 28 ounces San Marzano whole tomatoes canned
  • 3 cups water or vegetable broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon cayenne powder
  • 1 teaspoon sea salt
  • 1 lime
  • Cilantro for topping

Instructions
 

Instant Pot Dried Beans

  • Rinse 1/2 cup of black beans, 1/2 cup of kidney beans, and 1/2 cup of pinto beans, and add to instant pot. Fill the Instant Pot with enough water to cover the beans by 2 inches.
    .5 cup black beans, dried, .5 cup kidney beans, dried, .5 cup pinto beans, dried
  • Pressure cook on high for 35 minutes. Let the steam release naturally (meaning don't touch the Instant Pot) until you're prompted to open the lid.
  • Drain and rinse the beans. This method takes about an hour to cook the beans.

Chili Soup Instructions

  • Prep/measure all ingredients before cooking.
  • Heat olive oil over medium-high heat.
    1 tablespoon olive oil
  • Add onion, garlic, jalapeno, and poblano. Stir frequently, until softened and fragrant, about 5 minutes.
    1 onion, 3 cloves garlic, 1 jalapeno, 1 poblano
  • Add bell pepper and cook for about 3 minutes, until softened, stirring frequently.
    1 red bell pepper
  • Add sugar and spices and cook for a minute, stirring constantly.
    1 tablespoon sugar (granulated maple, coconut, brown, or maple syrup), 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon cayenne powder, 1 teaspoon sea salt
  • Add beans, tomatoes, and water to the pot and stir, breaking apart the tomatoes with a spoon. Simmer, covered, for about 20 minutes.
    28 ounces San Marzano whole tomatoes, 3 cups water
  • Turn off the heat and add the juice of 1 lime to the pot. Serve each bowl with freshly chopped cilantro.
    1 lime, Cilantro