VEGAN INSTANT POT® JACKFRUIT CHILI

Vegan Instant Pot® Jackfruit Chili image

This spicy, smoky, and savory pulled jackfruit chili is mind-blowing! Not only is this vegan, easy, and friendly to your budget, it is also the best chili I've ever made!

Provided by Plant Based Life

Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian

Time 1h5m

Yield 6

Number Of Ingredients 21

Ingredients

1 tablespoon olive oil
1 onion, diced
1 (8 ounce) package sliced fresh mushrooms
2 each carrots, diced
1 green bell pepper, diced
3 cloves garlic, finely chopped
1 pinch salt and ground black pepper to taste
1 (28 ounce) can crushed tomatoes
1 (20 ounce) can green jackfruit in brine, rinsed and shredded
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can fire-roasted diced tomatoes
1 ½ cups water
1 chipotle pepper in adobo sauce, finely chopped
1 ½ tablespoons chili powder
1 tablespoon adobo sauce from can
2 teaspoons vegan Worcestershire sauce
1 teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add onion to the hot oil and saute until soft, about 4 minutes. Add mushrooms, carrots, bell pepper, and garlic and saute until all vegetables have softened, 4 to 5 minutes. Season with salt and pepper.
Stir in crushed tomatoes, shredded jackfruit, black beans, kidney beans, diced tomatoes, water, chipotle pepper, chili powder, adobo sauce, Worcestershire sauce, cumin, onion powder, smoked paprika, and cayenne pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Give it a minute to cool before serving.

Nutrition Facts : Calories 292.7 calories, Carbohydrate 49.7 g, Fat 6.2 g, Fiber 16.5 g, Protein 13.1 g, SaturatedFat 0.5 g, Sodium 1179 mg, Sugar 4.3 g