Quarantine Chili

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Day 27 of quarantine, day 17 since the last grocery trip and down to pantry staples = quarantine chili. Made even easier with the use of an Instant Pot and a quick cornbread on the side. This hearty soup doesn’t lack in flavor and provides scrumptious meals for 3-4 days.

Ingredients

Two cups dried white kidney beans or 4 cans cannellini beans rinsed
1/2 cup dried black beans or 1 can black beans rinsed
1 large onion diced
6 cloves garlic minced

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1/2 cup TVP (textured vegetable protein) this can be replaced with any plant based crumble or omitted)
2 tsp Power Mex Spice Beast Blend (or 1/4 tsp each tyme, oregano, basil, paprika, black pepper, garlic and onion powder)
1/2 tsp Sweet & Smoky Cinnamon Chipotle Spice Beast Blend (or 1/4 tsp each cinnamon & Chipotle)
1/2 tsp salt
1/4 tsp chili powder
1 can diced tomatoes (28oz)
1 can hominy
1 jar favorite salsa (I use campfire roasted by Culinary Tours)
3 1/2 cups water

1 Tbl Olive Oil

First up, if you’re using dry beans, cook them up in your Instant Pot. I typically add enough water to cover the dried beans about 2” and I cooked the black beans and white kidney beans together for approx 35 min. It’s ok if the beans are not perfectly soft because they will finish cooking in the soup. Drain the cooked beans and set aside.

Set your Instant Pot to sautee and toss in the olive oil, onions and garlic and saute 2-3 min. Add all spices and stir until fragrant another minute or so. Add all other ingredients, secure the lid and set a manual high pressure cook for 20 min. Serve with warm cornbread. See the cornbread recipe I used by clicking here.