2 Tbsp - olive oil
1 - (8oz) package unflavored tempeh, cut into large dice
1 tsp - paprika
1 - small onion, diced
1 - green bell pepper, diced
1 - jalapeno pepper, diced
1 - (15oz) can diced tomatoes with green chiles, drained
1 - (15oz) can black beans, rinsed and drained
1 - (16oz) can chili beans, undrained
1 tsp - ground cumin
1 tsp - salt
1/2 tsp - garlic powder
1/2 tsp - chili powder, plus more as needed
Chopped scallion, green and light green parts, for garnishing(optional)
Chopped avocado for garnishing (optional)
Shredded vegan cheese, for sprinkling(optional)
Tortilla chips, for serving(optional)
- On your instant pot, select Saute low. When the display reads "Hot," add the oil and heat until it shimmers. Add the tempeh and paprika. Cook for 6-7 min, stirring frequently. The tempeh will break down a bit, and that's fine.
- Add the onion, bell pepper, and jalapeno. Saute for 2-3 min more, or until soft. Add 1-2 Tbsp of water, if things are sticking. Turn off Instant Pot.
- Stir in the tomatoes and green chilies, black beans, chili beans, cumin, salt, garlic powder, and chili powder to taste. Lock the lid and turn the steam release handle to Sealing. Using the manual function set the cooker to High Pressure for 5 min(4 min at sea level).
- When the cook time is complete, let the pressure release naturally for 10 min; quick release any remaining pressure. Carefully remove the lid. If the chili is too thin, select Saute low again and cook until the desired consistency is reached. Serve topped as you like.
- Makes 3 decent sized servings
- Double it! It will easily double in a 6qt Instant Pot
- At first it didn't seem like there was enough liquid. So watch out for the Instant pot 'burn'