“You Don’t Have to Cook Fancy or Complicated Masterpieces. Just Tasty Food From Simple Healthy Ingredients.”
Here are 5 delicious chili recipes that anyone can make at home. All the recipes are vegan and the ingredients used are easily available…
Kidney Beans and Tomato Vegan Chili
This Instant Vegan Chili Pot is the best Vegan Chili recipe you’ll ever have! It’s so quick to make, it just needs a few basic Ingredients, and it’s ready in no time at all. Guaranteed to please vegetarians and vegans!
From Ayurvedic point of View:
For vegetarians, beans, dals, and lentils are an essential source of nutrition—protein, complex carbohydrates, fiber, and vitamins. As versatile as they are tasty, dals and lentils are used to make salads, appetizers, soups, main dishes, side dishes, and desserts, too. They fit well with other foods, such as grain, vegetables, herbs, and spices.
According to Ayurveda, all three Doshas are imbalanced by tomato. But in moderation, tomatoes are also a good source of Potassium and vitamins, especially vitamin A and vitamin C.
Vitamin A is an antioxidant that is extracted from carotenoids, such as beta-carotene, present in tomatoes. Being an antioxidant, vitamin A helps shield the body’s cells from free radicals that may damage them. Free radicals are created as the body breaks down food or reactions to the environment, such as radiation and cigarette smoke. But safety from the effects of free radicals is not the only benefit. Vitamin A also influences good vision, bone growth, cell activity, reproduction, and immune system activity.
Servings: 7
Time to Prepare: 30 minutes
Ingredients:
- 30-ounce red kidney beans (drained and rinsed)
- 28-ounce fire-roasted tomatoes (regular is fine)
- 2 tsp. cumin
- 2 tsp. smoked paprika
- 1 tsp. oregano
- 1 onion (diced)
- 3 cloves garlic (minced)
- 1-1/2 cups low sodium vegetable broth
- 15-ounce black beans (drained and rinsed)
- 1 chipotle pepper in adobo sauce (finely chopped, with seeds)
- 2 tbsp. chili powder
- 1 tbsp. maple syrup
- Salt to taste
Instructions:
- Hit the Sauté button on the Instant Pot. Add the onions, garlic, chili powder, cumin, smoked paprika, oregano, and chopped chipotle pepper to the adobo sauce. Add 2 tbsp. of water or veggie broth to avoid sticking, if necessary. Give it all a swirl and let it toast for 2 minutes.
- Add all the remaining ingredients to the Instant Pot, mix to make sure that it is well mixed, secure the lid.
- Set to cook for 5 minutes to cook at Manual High Pressure.
- When the time is up, do Quick Release by turning the release valve to Venting and remove the lid.
- Serve in individual bowls with the appropriate toppings.
- Place in the refrigerator for up to 3 days or in the freezer for a month.
Black Beans Quinoa and Sweet Potato Vegan Chili
A smoky, delicious bowl of meatless chili made in an Instant Pot in 30 minutes!
It is a perfect freezer meal where you can put all the ingredients in a freezer box, dump it in an Instant Pot and eat. Its vegan and gluten-free!
You know, though, what’s the best aspect of this Chile? It’s a really tolerant soup, so don’t panic if you don’t have all the Ingredients in it!
From Ayurvedic Point of View:
For vegetarians, beans, dals, and lentils are an essential source of nutrition—protein, complex carbohydrates, fiber, and vitamins. As versatile as they are tasty, dals and lentils are used to make salads, appetizers, soups, main dishes, side dishes, and desserts, too. They fit well with other foods, such as grain, vegetables, herbs, and spices.
Quinoa is an ancient seed that provides an excellent source of protein. It is closely linked to beetroots, spinach, and tumbleweeds. Quinoa balances all the Doshas. Those wanting to balance Vata should consume it with a little bit of healthy olive oil or ghee.
Breakfast is a very important element in Ayurveda lifestyle. According to Ayurveda, breakfast is often called ‘Nyahari,’ pronounced ‘Nyaa-Haree.’ It implies consuming something nutritious once you begin the day. Sweet Potato maintains the metabolism strong all day long.
Servings: 6
Time to prepare: 20 minutes
Ingredients:
- 2cup black beans
- 1/4cup celery (chopped)
- 1 olive oil
- 2cloves garlic
- 1onion (chopped)
- 1 smoked paprika or cayenne (don’t bother if you like less spice)
- salt as per taste
- 1red bell pepper (chopped)
- 2sweet potatoes (diced)
- 1 cumin
- 1/2cup quinoa (uncooked)
- 2cups diced tomatoes (fire Roasted would be nice)
- 2 tomato paste
- 2cups vegetable broth or water
- 1/2chopped jalapeno (optional)
- 1 cinnamon (optional)
- 1 cocoa powder (unsweetened) (optional)
- 1cup frozen corn (optional)
For Toppings
- Avocados
- Cheddar cheese
- Sour creamor Greek yogurt
- Lime
Instructions:
- Select the Sauté settings and heat the Instant Pot. Add the oil and let it heat up.
- Add the onion and the pepper. Cook until the onions turn translucent.
- Add the vegetable broth and deglaze any caramelized pieces stuck in the Pot. This is necessary in order to prevent a burn message.
- To this add- quinoa, cooked beans, diced tomatoes, tomato paste, sweet potatoes, smoked paprika, and salt. If available also add-jalapeno, cinnamon, cocoa powder, and frozen corn.
- Cancel Sauté. Choose the Pressure Cook on High for 10 minutes with the valve in the sealed spot.
- Allow the pressure to escape naturally. Open the Instant Pot and stir once.
Instant Pot Lentil Chili
When I’m low of time, I enjoy this recipe. Instant Pot Lentil Chili is prepared in less than 30 minutes and is a tasty, delicious vegetarian/vegan meal.
From Ayurvedic Point of View:
For vegetarians, beans, dals, and lentils are an essential source of nutrition—protein, complex carbohydrates, fiber, and vitamins. As versatile as they are tasty, dals and lentils are used to make salads, appetizers, soups, main dishes, side dishes, and desserts, too. They fit well with other foods, such as grain, vegetables, herbs, and spices.
Servings: 6
Time to Prepare: 30 minutes
Ingredients:
- 2cups dry lentils picked (rinsed and drained)
- 1 olive oil
- 1chili powder
- 1 cumin powder
- 1medium onion (chopped)
- 3-4cloves garlic (minced)
- 1/4 pepper
- 1-1/2cups crushed tomatoes
- 3cups low-sodium vegetable broth
- 2carrots (chopped)
- 1celery stalk (chopped)
- 1/2 coriander powder
- 1 dried oregano
- 1/2 dry mustard
- 1/4 cayenne pepper (optional)
- Saltto taste
Instructions:
- On Instant Pot, select the Sauté settings. Add the oil and let it heat up.
- Add the onion, garlic, carrots, and celery. Sauté until the onions are softened and lightly browned for around 4 minutes.
- Add chili powder, cumin, coriander, oregano, mustard, and cayenne (if you like some heat) and mix well for a minute or two. Add tomatoes, lentils, broth, salt, and pepper to match.
- Click the “Cancel” button, and then close the lid. Turn the steam release handle to the Sealing position.
- Select Bean/Chili and set the time for 14 minutes (Note: if you use red lentils, the cooking period would be less than ~ 7-8 minutes).
- Click “Cancel” and let Instant Pot automatically relieve for 10 minutes before the float valve drops and the lid unlocks.
- Then turn the steam release valve to Venting until the float valve drops down and lid unlocks.
Instant Pot 4 Bean Chili
4 Bean Chili is packed with many flavors and vegetable protein in a creamy tomato broth. This 4 Bean Chili is a 30-minute, hearty bean recipe that requires about 4 minutes of active cooking from you!
From Ayurvedic point of View:
For vegetarians, beans, dals, and lentils are an essential source of nutrition—protein, complex carbohydrates, fiber, and vitamins. As versatile as they are tasty, dals and lentils are used to make salads, appetizers, soups, main dishes, side dishes, and desserts, too. They fit well with other foods, such as grain, vegetables, herbs, and spices.
Servings: 9
Time to Prepare: 30 minutes
Ingredients:
- 2 olive oil
- 1cumin
- 2 oregano
- 1chipotle pepper (chopped)
- 1 adobo sauce
- 1/4 kosher salt
- 1medium yellow onion (peeled and chopped)
- 1yellow bell pepper (seeded and chopped)
- 15-ounce can cannellini beans(drained and rinsed)
- 15-ounce cangreat northern beans (drained and rinsed)
- 3garlic cloves (diced)
- 3 chili powder
- 2cups vegetable stock (not too salty)
- 15-ounce cantomato sauce
- 15-ounce canpetite diced tomatoes
- 15-ounce canblack beans (drained and rinsed)
- 15-ounce can red kidney beans(drained and rinsed)
- Optional garnish ideas: chopped pepper, sliced avocados
Instructions:
- On the Instant Pot, select the Sauté setting. Heat the oil and add the onion, the pepper, and the garlic. Sauté before the onion begins to soften (3-4 minutes).
- Add chili powder, cumin, and oregano; Sauté for an additional minute. NOTE: To prevent a Burn alert on the Instant Pot, ensure that no food particles adhere to the bottom of the insert before proceeding.
- Add the remaining ingredients, secure the lid, set the vent on Sealing and select Manual High Pressure for 10 minutes.
- When done, do the Natural Release for 10 minutes, and then manually remove the remaining pressure, stir and serve. Garnish as you want.
Vegan Chili Mac and Cheese
This Instant Pot Vegan Chili Mac and Cheese is another great comfort dish, it’s warm and flavorful. Elbow pasta, kidney beans, onion, garlic, bell pepper, spices cooked in a spicy broth, topped with vegan shredded cheese. That’s hearty and satisfying.
From Ayurvedic Point of View:
For vegetarians, beans, dals, and lentils are an essential source of nutrition—protein, complex carbohydrates, fiber, and vitamins. As versatile as they are tasty, dals and lentils are used to make salads, appetizers, soups, main dishes, side dishes, and desserts, too. They fit well with other foods, such as grain, vegetables, herbs, and spices.
According to Ayurveda, all three Doshas are imbalanced by tomato. But in moderation, tomatoes are also a good source of Potassium and vitamins, especially vitamin A and vitamin C.
Vitamin A is an antioxidant that is extracted from carotenoids, such as beta-carotene, present in tomatoes. Being an antioxidant, vitamin A helps shield the body’s cells from free radicals that may damage them. Free radicals are created as the body breaks down food or reactions to the environment, such as radiation and cigarette smoke. But safety from the effects of free radicals is not the only benefit. Vitamin A also influences good vision, bone growth, cell activity, reproduction, and immune system activity.
Ayurveda considers onion and garlic more than food. As a result, onions and garlic are known as blood purifiers in Ayurveda. While garlic has curing properties, onions have cooling properties and are a perfect summer snack. Onions are sweet in flavor and help promote better digestion.
Chili/Pepper, the hottest of all Rasas (tastes), boosts appetite, clears the sinuses and increases blood circulation. A pungent spice, like cayenne pepper, tastes hot and remains spicy from start to finish. It’s sure to balance a wet, heavy Kapha, but it may be too hot and dry for a Vata when taken in abundance or combined with too many other drying foods.
Servings: 6
Time to Prepare: 30 minutes
Ingredients:
- 1small onion (finely chopped)
- 1 cumin
- 1 paprika
- 1/2 smoked paprika
- 2 olive oil
- 15-ounce cankidney beans
- 8-ouncedry elbow macaroni
- 2cups vegetable broth
- 15ounce can diced tomatoes
- 2 tomato paste
- 1cup shredded vegan cheese
- 3cloves garlic (minced)
- 1/2medium red bell pepper (chopped)
- 1 chili powder (or 1/2 teaspoon cayenne pepper)
- 1/2 dried oregano
- 1-1/2salt
- 1/2cup vegan crumbles, (optional)
Instructions:
- Set Instant Pot to Sauté Settings. Heat the oil and add the onion, cook until tender. Stir in garlic and bell pepper and cook until fragrant. Add the vegan crumbs and mix until brown, about 3 minutes.
- Add cumin, chili, paprika, smoked paprika, oregano, and salt and mix until fragrant. Stir in tomatoes, tomato paste, kidney beans, elbow paste, and vegetable broth.
- Cancel Sauté setting, cover Instant Pot, switch the valve to the Sealing position, then choose Manual Settings and adjust the pressure to High for 4 minutes.
- Upon completion of cooking, Quick Release the pressure naturally.
- Once the pressure is released, remove the cover and stir in the shredded vegan cheese and serve.
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If you follow Ayurveda you know why we shouldn’t eat meat or non-veg, so finally here is a Complete Vegan Instant Pot Cookbook. Plus, these do not require ingredients that’ll hurt your budget, nearly all the ingredients are readily available in your home.
Every recipe is properly portioned and will be ready in 30 minutes or less. These quick and simple recipes will get your meal ready on the table in no time.
In this Instant Pot Cookbook you will find:
✔️ Insider’s Knowledge on How to Make the Most Out of Your Instant Pot
✔️ Common FAQs and Other Must-Know Facts about Your Instant Pot
✔️ Pro Tips to Get the Most out of Your Instant pot
✔️ Things Not to Do with Your Instant Pot
✔️ No Non-Veg, Complete Vegan Recipes
✔️ How to Create a Variety of Healthy, Easy-to-Make, Delicious Recipes in the Easiest Way Possible
No matter if you’re a solo eater, or if you cook for the whole family or friends, with these easy and healthy recipes, you can surprise your family, friends, and your loved ones.
This cookbook includes delicious recipes for:
✔️Breakfast Meals
✔️Stews and Chilies
✔️Soups
✔️Beans
✔️Lunch/Brunch
✔️Side Meals
✔️Main Course Meals
✔️Appetizers & Snacks
✔️Light Dinner
✔️Deserts
✔️Bonus Recipes Including Salads, Drinks, and Some of the Most Popular Indian Dishes
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