Black Bean Mushroom Chili
15-30 min, 4-6 servings, american, black beans, celiac, Chef AJ, contributed, cook 16 min, corn, dairy free, easy, fire roasted tomatoes, garlic, gluten free, ground chipotle powder, ground cumin, high fibre, low fat, main course, mushrooms, nutritional yeast, oats, onion, oregano, plant-based, prep 5 min, pressure cook, salt-free seasoning, smoked paprika, vegan, vegetarian
Ingreadient
- 3 cups onion
- 8 cloves garlic
- 2 pounds mushrooms
- 29 ounce Fire Roasted Tomatoes
- 16 ounces corn
- 46.5 onces black beans
- 1 tablespoon oregano
- 1 tablespoon ground cumin
- 1/2 tablespoon smoked paprika
- 1/2 teaspoon ground chipotle powder
- 1 cup oats
- 1 cup nutritional yeast
- 1 tablespoon salt-free seasoning
Direction
- Using the Sauté function on the Instant Pot, sauté onion until browned, about 10 minutes, adding small amounts of water to prevent sticking.
- Add garlic and sauté for another minute of two.
- Turn the sauté function off and add the remainder of the ingredients except for the corn and cook on high pressure for 6 minutes.
- Release the pressure and stir in the corn and sprinkle with Faux Parmesan.
- Place all ingredients in a dry blender or food processor fitted with the “S” blade and process until a powder. Will keep on the refrigerator for several months.
