chili

1/3 cup dry kidney beans*
1/3 cup dry black beans*
1/3 cup dry cranberry or pinto beans*
1 onion, chopped 
3 garlic cloves, minced 
1 jalapeno, minced 
1 celery stalk, chopped 
1 carrot, peeled and chopped 
1 (15oz) can tomato sauce 
1 (14.5 oz) can diced tomatoes 
1 1/2 cups VEGETABLE STOCK
1 TB CHILI POWDER MEDIUM
1 TB CHILI 9000
1 TB NUTRITIONAL YEAST
2 1/2 tsp salt**
2 tsp cumin 
2 tsp dried oregano 
1 tsp OLD WORLD
1 tsp smoked paprika 
1/4 tsp black pepper 
1/4 tsp garlic powder 
1/4 tsp onion powder 
1/4 tsp ground coriander 
1/4 tsp celery seed 
1/8 tsp cayenne 
1/8 tsp chipotle 
1 pinch dried parsley

INGREDIENTS

1. Drain beans from their soaking water and add to INSTANT POT inner pot. Add 3 cups water. 
2. Secure lid in place > Turn valve to SEALING > Select MANUAL or PRESSURE COOK > Adjust time to 8 minutes > After 10 seconds display will read ON 
3. When time has lapsed > Allow for NATURAL PRESSURE RELEASE > Wait until silver button on lid drops > Remove lid away from you 
4. Taste beans for doneness. If not fully cooked, replace lid and cook for additional time. If fully cooked: drain beans. Set aside. Rinse inner pot and return to machine. 
5. Press SAUTÉ. Add onion to inner pot. Stir frequently, adding water as necessary if sticking. After about 5 minutes, add garlic and jalapeno and sauté for another 3 minutes. Add celery and carrots, sauté for another minute. 
6. Add all other ingredients, including previously cooked beans, and stir to combine. 
7. Press CANCEL to stop SAUTÉ function > Secure lid in place > Turn valve to SEALING > Select MANUAL or PRESSURE COOK > Modify time to 5 minutes > After 10 seconds display will read ON 
8. When time has lapsed > QUICK RELEASE pressure by turning valve to VENTING > Remove lid away from you 

*soaked at least 6 hours

**GL homemade Vegetable Stock has no added salt. Adjust accordingly if using salted stock

directions

watch how to make it!