Protein | Veggies | Fat (Optional) | Grain (Optional)
Prep Time 10minutes
Cook Time 20minutes
Author Katie's Conscious Kitchen
Beans / Protein (Roughly 2-3 Cups)
Black beanscooked, canned, or dry
Kidney beanscooked, canned, or dry
White beanscooked, canned, or dry
Lentilscooked, canned, or dry
Ground or shredded mock-meatI like beyond beef (add in toward the end of cooking)
Chili Veggies (Use Any!)
Butternut squashor other squash
Pumpkincubed or canned, if using canned pumpkin stir it in at the end
Cornfresh, frozen, or cut off the cob, add at the end of cooking
Tomatoey Condiments (1-2 Cups Total)
Cans of fire roasted diced tomatoesincluding juice
Jar or partial jars of marinara or tomato sauce
Diced fresh tomatoes or cherry tomatoes
Tomatoey things in jarssalsas, chutneys, spreads
Adjust to tastethese are a starting place
4garlic cloves or 1-2 Tbsp garlic powder or granules*
1tspgood quality sea salt
1Tbsppumpkin pie spiceif using pumpkin or squash
1chipotle peppercanned in adobo sauce (minced) or a pinch of chipotle powder or paste
Pinchof smoked paprika
Veggie broth or waterto thin
Cheesecream cheese, or sour cream (I use non-dairy brands)
Red or white onionsminced
Sprinkle of pumpkin seeds
Jalapeñoseeds removed and minced
Corn chips to scoop!
Rice or quinoato serve
Chili in an Instant Pot or Pressure Cooker
You'll need about half the liquid when using a pressure cooker, because moisture is not able to evaporate as with stovetop cooking. There isn't a lot of liquid in this chili anyway, but I'd just add maybe 1/2 cup of water to the veggies and beans so that the pot comes to pressure, and then pressure cook on high for 7-8 minutes, just to smoosh and meld the ingredients and flavors. Thin with broth or water after cooking, and season to taste. More spices are often needed with pressure cooking than with stovetop cooking.
If the beans aren't fully cooked, no problem, put the lid back on and set the cook time for 2-3 minutes. Repeat if needed. If there’s too much liquid after cooking, turn on the Sauté function and simmer, uncovered, for a few minutes to reduce the liquid.
Chili in a Crockpot
If I know I'll be out and about later than usual and ravenous when I come home, I love starting a crockpot of chili when I leave the house in the morning. Add all ingredients to a crockpot, leave some room, err on the side of too much liquid vs. not enough, and cook on low for 6-8 hours. Yum!
Using Dried Beans
I usually use cooked beans in chili (because I'm usually impatient when I decide to make chili) but I do always make a big pot of beans for salads and other meals toward the beginning of the week, and those beans often get thrown into chili. You can use dried beans in chili, but I never do. They will need to cook for a very long time (almost all day) and so most of the veggies will disintegrate (I prefer a chunkier chili). The beans will absorb a ton of water, so you'll need to babysit it all day to continue adding water, or use a big crockpot that can hold a large volume of water. The amount of water needed will vary a lot, depending on the beans.
To use dried beans, pre-soak your beans for 6-8 hours, or use the Instant Pot “Quick Soak” method:
Put the beans in the pot and add water to about 1 inch above the level of the beans. Close the pot lid to Sealing. Set it to Manual (high pressure) for 5 minutes. Use Natural Release (about 12 minutes). There! Your beans just “soaked!” Rinse, drain, and proceed as if you were using pre-soaked beans.
How to Cook Dried Beans
First, look over the beans and discard any dark or shriveled beans. Add them to a heavy bottomed pot (I used an enamel cast iron).
Next, add the bay leaves, carrot, celery, salt, oil, and enough water to cover the beans by 2 inches. Bring to a boil. Skim off any white foamy residue. Cover leaving the lid slightly ajar, and cook on a medium simmer for about an hour. Make sure you check the level of the water often, and add some boiling water if they get too dry.