Hearty Vegan Chili

  • 2 tbsp oil
  • 2 medium onions, diced
  • 3 stalks celery, diced
  • 1 lg carrot, diced
  • 2 bell peppers, diced (I used red and yellow, but you can use your preference)
  • 1 tbsp garlic, minced
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 2 tsp ground cumin
  • 1 tsp marjaram
  • 1 tsp ground mustard
  • 2 tbsp chili powder (I used a medium heat, but again, preference)
  • 1 tbsp paprika
  • 6 oz can diced green chilis
  • 3 beats, peeled and diced
  • 6 oz mushrooms (I used small white button mushrooms, but baby bellas would work)
  • 4 c vegetable broth
  • 26 oz pureed tomatoes
  • 8 oz dried cannellini beans
  • 8 oz dried black beans

This can be done using a dutch oven, but I used the instapot. Using the saute function, heat the oil and saute the onions, celery, carrot and bell pepper for 3-5 minutes. Add all other ingredients and set to pressure cook for 20 minutes. Allow to naturally release pressure.

If your using a dutch oven, you will need want to cook it longer to allow time for the beats and beans to fully cook. I recommend cooking with the lid on for several hours and then allowing to cook uncovered an hour or more to reduce liquid down, depending on how thick you prefer your chili.

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