Hello there soup troupers! Hope you have been well. I have been off working on other projects, but wanted to share a hearty recipe to celebrate FALL! 🍂🍁 Please enjoy the video I made above ☝
I have been wanting to make a vegan chili for months and it finally felt like the right time!
This chili came so close to being vegetarian, but we went with chicken broth for a bit of richness and topped off with heavy cream.
I really loved creating this recipe and it was the perfect Instant Pot fall meal!
If you've been feeling a little off because times have been a little hard, I promise this recipe is destined to make you feel better :)
Always remember, even when times get hard, some of the simple pleasures in life are still available... like a warm bowl of soup 🍲 I hope you are still finding things you love right now <3
As always, if you give this a try, tag me on Instagram: @the.soup.troupe -- we love to see your soup photos!! Now to the recipe ... enjoy!
Total prep and cook time was ~40 minutes for a week's worth of rustic chili
1 red onion
3 cloves garlic
1 serrano pepper
1 jalapeño pepper
1 hatch chili
1 can red kidney beans
1 can black beans
1 can tomato paste
2 cans tomatoes (fire roasted + diced)
3 tablespoons butter
32 oz chicken broth
Curry powder, chili powder, salt and pepper
Impossible meat (1 pack; 12 oz)
On saute mode, begin to melt butter
Chop onion, scallions, peppers, garlic, zucchini gradually adding to the pot (leave some of the greens of the scallion to the side for topping)
Stir veggies until browned, add in tomato paste
Stir well until paste lightly begins to brown
Add spices (curry, chili, and salt)
Pour in chicken broth and stir well
Add beans, tomatoes and Impossible meat
Add lid and pressure cook on high for 20 minutes
Once safe, remove lid and stir well
Pour into a bowl, top with heavy cream or cheese and scallions -- and voila, you are done! Enjoy!