INSTANT POT VEGETARIAN CHILI WITH SUMMER VEGETABLES
Steps:
- Press the 'sauté' button on your instant pot. Add the olive oil and the onion. Cook for 1 minutes and then add the garlic. Cook for another 30 seconds and add the tomatoes, red pepper, zucchini, squash and corn.
- Cook vegetables until slightly softened, 2-3 minutes. Add the beans, broth and all the spices. Stir until combined and add the tomato paste right on top of everything. You don't need to stir it in. If you do, there is a chance it will be too thick and burn.
- Turn the sauté mode off. Securely fasten the lid on the instant pot and set the pressure valve to closed. Press the 'pressure cook' button and set it for 8 minutes.
- Once it's finished cooking, carefully turn the pressure valve to open and wait for all the steam to be released. Open your instant pot and give the chili a good stir before serving. Add your favorite toppings and enjoy!
INSTANT POT CHILI
A touch of coffee adds depth to this simple but nuanced under-an-hour chili.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Turn a 6-quart Instant Pot® to the normal saute setting and add the oil. When hot, add the ground chuck, chili powder and 1 teaspoon salt. Cook, stirring and breaking up the meat but still leaving some larger chunks, until browned, about 5 minutes. Stir in the garlic and onion and cook, stirring, 1 minute more. Add the tomatoes, beans, Worcestershire and coffee or cocoa and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 10 minutes.
- After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid.
- Season with salt if needed and serve over rice with grated cheese, sour cream and pickled jalapeños.
INSTANT POT® PROTEIN-PACKED VEGETARIAN CHILI
This faux chili made in an Instant Pot® might even fool the most discerning of palates!
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, and bell peppers. Saute until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add ground beef substitute. Stir, breaking up into crumbles. Add beans, tomatoes, and chili powder. Hit Cancel.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve immediately.
Nutrition Facts : Calories 225.4 calories, Carbohydrate 26 g, Cholesterol 0.3 mg, Fat 6.1 g, Fiber 8.5 g, Protein 19.1 g, SaturatedFat 0.3 g, Sodium 743.3 mg, Sugar 7.4 g
INSTANT POT® VEGETARIAN CHILI
A hint of spice, and lots of warmth. This chili is the perfect quick meal for a cool, busy day. Spruce it up however you enjoy your chili served! We like to serve ours over baked potatoes or rice with some Cheddar cheese, sour cream, diced onion, minced parsley, or cilantro. Bonus--the house smells delicious while this is cooking!
Provided by Rebekah Rose Hills
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil; add onion and saute, stirring occasionally until tender and slightly browned, about 5 minutes. Add garlic and saute for 1 minute. Mix in chili powder, oregano, cumin, and garlic powder. Stir in tomato paste and saute the mixture for about 1 minute. Pour in broth and tomato sauce and with a wooden spoon scrape any browned bits from the base of the pot. This will prevent a burn notice. Mix in diced tomatoes, black beans, pinto beans, chipotle pepper, and salt (start with 1 teaspoon and adjust to taste after cooking).
- Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Stir chili and taste; adjust seasonings to your personal preference.
Nutrition Facts : Calories 321.9 calories, Carbohydrate 55.8 g, Fat 4.1 g, Fiber 19.4 g, Protein 17.5 g, SaturatedFat 0.7 g, Sodium 1944.1 mg, Sugar 7.9 g
More about "instant pot vegetarian chili food"
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5/5 (1)Category Main CourseCuisine AmericanTotal Time 4 hrs 35 mins
- Place the eggplant in a colander and sprinkle with the coarse salt. Let stand for 1 hour. Pat dry with paper towels.
- Press Saute and use the Saute or the Adjust button to select the lowest temperature, which might say “Less”. Place 1 tablespoon of the olive oil in the inner pot and let it heat up. Add half the eggplant and sauté until almost tender. Remove the eggplant to a plate, and repeat with 1 more tablespoon of olive oil and the rest of the eggplant.
- Heat the remaining 2 tablespoons olive oil in the Instant Pot. Add the onions, garlic, and green peppers and sauté just until softened, about 10 minutes.
- Add the the eggplant with any juices, the canned tomatoes with their liquid, fresh tomatoes, chili powder, cumin, oregano, basil, pepper, salt, and fennel seeds. Stir well. Close and lock the lid. Set the valve to Venting. Attach the condensation collector. Press Cancel, then Press Slow Cook and use the Slow Cook or Adjust button to select the middle temperature (“Normal”). Use the + or – button to set the time to 4 hours.
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From wellplated.com
5/5 (163)Total Time 50 minsCategory Main CourseCalories 301 per serving
- To a 6-quart or large Instant Pot, add the olive oil. Turn to SAUTE and let the oil heat. Once the oil is hot, add the onion and cook until beginning to soften, about 3 minutes. Add the sweet potatoes, bell pepper, garlic, chili powder, chipotle chili powder, cumin, and kosher salt. Cook for 1 to 2 additional minutes, until the garlic is fragrant.
- Add half of the vegetable broth and stir, scraping up any stuck-on bits of food (this will prevent a burn warning). Stir in the remaining broth and the quinoa. Pour the tomato sauce on top (do not stir again).
- Cover and seal the Instant Pot. Cook on manual (HIGH) pressure for 8 minutes. Immediately release the pressure. Carefully open the Instant Pot.
- Turn the Instant Pot to OFF. Stir in the black beans, kidney beans, and sugar. Place the lid back on top and let stand 10 minutes to thicken. Uncover. Taste and adjust seasoning as desired. Serve hot, with any and all the toppings!
INSTANT POT VEGETARIAN CHILI - FOOD WITH FEELING
From foodwithfeeling.com
Cuisine AmericanTotal Time 30 minsCategory DinnerCalories 243 per serving
- Turn your pressure cooker saute feature on and add in the oil. Once the oil is warmed, add in the onion and pepper and cook for about 5 minutes, stirring frequently.
- Add in the garlic and cook for an additional 2 minutes, stirring frequently and being careful not to burn the garlic.
INSTANT POT VEGETARIAN CHILI - PRESSURE COOKER, SLOW ...
From cookincanuck.com
4.7/5 (30)Calories 254 per servingCategory Entrees
- Set Instant Pot to saute setting. Add the olive oil and allow to heat for 1 minute. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, chili powder, oregano and cumin, and cook for 1 minute. Add the tomato paste and cook, stirring constantly, for 1 minute.
- Heat the olive oil in a medium nonstick skillet set over medium heat. Add the onions and cook until tender, about 5 minutes. Stir in the garlic, chili powder, oregano and cumin, and cook for 1 minute. Add the tomato paste and cook, stirring constantly, for 1 minute.
- Heat the olive oil in a large saucepan set over medium heat. Add the onions and cook until tender, about 5 minutes. Stir in the garlic, chili powder, oregano and cumin, and cook for 1 minute. Add the tomato paste and cook, stirring constantly, for 1 minute.
THE GREATEST INSTANT POT VEGETARIAN CHILI (VEGAN!) - FIT ...
From fitfoodiefinds.com
4.8/5 (12)Calories 279 per servingCategory Dinner
- Next, prepare the rest of chili ingredients by draining and rinsing beans and chopping vegetables.
- Turn off the saute feature and then place all ingredients into the Instant Pot including the lentils and the broth they’re soaking in (and the rest of the broth). Mix well.
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From eatingwell.com
5/5 (1)Total Time 1 hr 10 minsCategory Healthy Vegan Chili RecipesCalories 312 per serving
- Select Sauté setting on a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat. Add oil to the cooker; heat until shimmering. Add onions, poblanos and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Stir in tomato paste, chipotle, chile powder and oregano; cook, stirring often, for 1 minute. Stir in tomatoes, broth, pinto beans, black beans and salt.
- Press Cancel. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select High pressure setting for 40 minutes. (It will take about 10 minutes for the cooker to come up to pressure before cooking begins.)
- When cooking is complete, carefully turn the steam release handle to Venting position and let the steam fully escape (float valve will drop; this will take about 5 minutes) before removing the lid from the cooker. Stir in vinegar. Serve with desired toppings.
INSTANT POT VEGETARIAN CHILI RECIPE - READY IN 30 MINS ...
From showmetheyummy.com
5/5 (137)Total Time 30 minsCategory MainCalories 268 per serving
- Place peppers, onion, jalapeno, garlic, spices, broth, tomato sauce, and quinoa into Instant Pot.
- Cook using the manual button (make sure it's set to high pressure) and set the timer on the Instant Pot to 8 minutes.*
INSTANT POT VEGETARIAN CHILI | THE BEST CHILI RECIPE
From blessthismessplease.com
5/5 (5)Total Time 1 hr 15 minsCategory DinnerCalories 247 per serving
- Select browning/saute to preheat the pressure cooker. Add the olive oil, onion, bell pepper, and celery and saute, stirring often, until the onion is tender, about 5 minutes.
- Lock the lid in place, make sure the vent is set to seal, and select high pressure and 30 minute cook time.
- When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.
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From ifoodreal.com
4.5/5 (2)Total Time 35 minsCategory Soup And StewCalories 296 per serving
- In 6 or 8 quart Instant Pot, add all ingredients in the following order: onion, garlic, bell peppers, veggies, quinoa, all beans, jalapeno, chipotle pepper, chili powder, cumin, salt, pepper, broth, tomato sauce, diced tomatoes and tomato paste. No need to stir, just flatten top with a spoon.
- Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 15 minutes.
- After stew is ready, wait for 5-10 minutes to avoid splatters and then turn valve to Venting position.
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From sweetphi.com
5/5 (1)Category Soup, Appetizer, Main Meal, Dinner, LunchServings 8Calories 169 per serving
- Add EVOO and onion and cook, stirring occasionally, until onion starts to become translucent, about 6 minutes. Add garlic and chili, paprika, cumin, oregano and salt, stir and cook for 3-4 minutes until fragrant.
- Add all remaining ingredients, stir once or twice, then secure the lid, making sure the valve is set to Sealing. Cook on high pressure for 20 minutes.
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From amindfullmom.com
5/5 (6)Total Time 45 minsCategory Main CourseCalories 233 per serving
- Turn Instant Pot to Saute function and let heat up until Instant Pot reads HOT. Add in oil and minced onions.
- Saute for 3-4 minutes and then add minced garlic and saute for 1 minute longer and then turn the Instant Pot OFF.
- Stir in remaining ingredients into Instant Pot and place lid on pressure cooker. Be sure vent knob is pointed to sealed.
INSTANT POT VEGETARIAN CHILI + VIDEO - PLATINGS - PAIRINGS
From platingsandpairings.com
4/5 (6)Calories 251 per servingCategory Soup/Chili
- Turn instant pot to SAUTE and add the olive oil. Once hot, add the onion and red pepper and cook 2-3 minutes, until the onion is softened. Add garlic and cook 30 seconds longer.
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From kitchenskip.com
Reviews 1Category ChiliCuisine Tex-MexTotal Time 1 hr
- Press the saute button on the Instant Pot. Add the oil. When the oil is hot, add the onion and garlic. Saute for 3 to 5 minutes, stirring often, to soften and lightly brown the onion. If the onion begins to stick to the bottom of the pot, add a drizzle of water. Turn off the saute function.
- Add the next 12 ingredients: chili powder, cumin, smoked paprika, dried oregano, fresh parsley, cocoa powder, Worcestershire sauce, salt, bell pepper, beans, tomatoes and water/broth. Mix well.
- Secure the lid. Make sure the steam release valve is in the sealed position. Press the Manual button and program the Instant Pot to cook on high pressure for 8 minutes. The Instant Pot will take about 15 minutes to reach pressure.
- When the cooking time is complete, let the pot release pressure naturally (about 20 minutes) before opening the lid.
THE BEST INSTANT POT VEGETARIAN CHILI EVER! - THE PICKY EATER
From pickyeaterblog.com
4.9/5 (7)Total Time 40 minsCategory Main CourseCalories 300 per serving
- Turn your instant pot to the Saute function, and add your olive oil, bell peppers, onion, and garlic. Saute lightly for 2-3 minutes.
- Add everything else into the pot (beans through paprika in the list above) and stir to combine. Close your instant pot and pressure cook on high for 4 minutes
- Once the pressure cooking is done, let it natural release for 5 minutes, then quick release the rest of the pressure.
- Serve warm with any toppings you like! 1 Tbsp cheese, low fat sour cream or plain greek yogurt, diced tomatoes, green onions, or tortilla chips.
EASY INSTANT POT VEGETARIAN CHILI MAC - THE FOODIE ...
From karalydon.com
4.5/5 (10)Total Time 35 minsCategory Dinner
- Add olive oil to Instant Pot and set to sauté function for 1 minute to allow oil to heat up. Add onion, bell pepper, jalapeno pepper, chili powder, cumin, chipotle powder and salt and stir to combine. Set sauté function for 5 minutes. Add in garlic and set to sauté for 1 minute.
- Add diced tomatoes, tomato sauce, black beans, kidney beans, elbow pasta and vegetable broth and stir to combine.
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From instantpoteats.com
5/5 (1)Total Time 45 minsCategory MainCalories 190 per serving
- Turn the Instant Pot on and press the Saute function key. Once hot, add the oil, onions, celery, carrots and salt and cook for 2-3 minutes to soften. Press Cancel/Keep Warm to stop the Saute process at this stage.
- Right away, add the garlic and spices and stir through. Follow by vegetable stock and stir through scraping the bottom well. Add the rest of the ingredients, finishing with tomato sauce and paste. Stir through gently.
- Secure the lid, making sure the top steam releasing handle is pointing to Sealing (on older models). Press Manual/Pressure Cook button and adjust the time to 3 minutes (it should say HIGH pressure). The Instant Pot will kick in and the ON sign will come on the display indicating that the pressure is starting to build. It should take about 10 minutes and then the timer will begin. Note, the cooking process actually starts during the pressurization stage, hence we only set it to 3 minutes of cooking at high pressure.
- Once the timer is done, let the Instant Pot sit to allow the pressure release naturally. It should take about 15-20 minutes, after which the top valve will float back down and you will be able to open the lid. This depressurizing stage is great for the chili to settle and slow cook for a bit longer to develop all the flavors. If in a pinch, you can release the pressure manually sooner and the chili should be ready by then.
INSTANT POT VEGETARIAN CHILI - DARN GOOD VEGGIES
From darngoodveggies.com
Cuisine AmericanTotal Time 40 minsCategory SoupCalories 212 per serving
- Set the instant pot to “sauté” and once warm, add in the oil, onion, and bell pepper. Sautee, stirring occasionally, until softened, about 5-7 minutes.
- Add in the tomato paste, chili powder, cocoa powder, cumin, smoked paprika, and salt. Continue to cook, stirring constantly, until the spices are fragrant and the tomato paste has deepened in color.
- Add in a splash of the vegetable broth, and stir, scraping the bottom of the pan to release any stuck on spices. Add the remaining vegetable broth, tomato sauce, and honey. Stir.
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From sweetpeasandsaffron.com
5/5 (7)Calories 200 per servingCategory Dinner
- Into the stainless steel insert of your Instant Pot, place the sweet. potatoes, onion, corn, black beans, chili powder, cumin, ground coriander and salt.
- Place the lid on the Instant Pot, set the valve to 'sealing', and cook on high pressure for 5 minutes.
- Allow the pressure to naturally release (don't touch the Instant Pot) for 10 minutes, then release the remaining pressure.
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From karalydon.com
5/5 (1)Category ChiliCuisine SouthwestTotal Time 40 mins
- Add onion and bell pepper and sauté for 3-5 minutes. Add garlic and jalapeño and let cook until fragrant, about one minute.
- Stir in the chili powder, cumin, chipotle powder, cocoa powder and salt until fragrant and vegetables are coated, about 30 seconds.
- Pour in vegetable broth and deglaze the pan (use a spoon to scrape up any bits stuck to the bottom of the pan). Add lentils, quinoa, diced tomatoes, tomato sauce and kidney beans. Stir ingredients together.
BEST DAMN INSTANT POT VEGETARIAN CHILI - RECIPETEACHER
From recipeteacher.com
4/5 (1)Category DinnerCuisine AmericanTotal Time 456528 hrs 52 mins
- Add olive oil to Instant Pot and press saute. Once hot, add onion and green pepper and saute for about 5 minutes or until onions become translucent.
- Add garlic and continuing sauteing for 1 more minute, stirring constantly. Press cancel and then add all dry ingredients. Mix well for about 30 seconds.
- Add in diced tomatoes, adobo sauce, tomato puree, black beans, pinto beans and gently stir it all together.
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From champagneandcoffeestains.com
5/5 (4)Total Time 29 minsCategory DinnerCalories 166 per serving
- Set the Instant Pot to saute and heat the olive oil. Add the onion and cook until soft, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Turn off saute.
- Add in the red pepper, diced tomatoes, black beans, pinto beans, corn, salt, chili powder, cumin, smoked paprika and oregano. Stir until all ingredients are mixed.
- Place the lid on the Instant Pot and seal. Set on Manual (or High depending on your model) for 14 minutes (it will take 5-10 minutes to come to pressure).
- Quick release the Instant Pot and serve chili with your favorite toppings like guacamole, cheese and tortilla chips.
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From ohsweetbasil.com
4.7/5 (10)Total Time 33 minsCuisine AmericanCalories 184 per serving
- Turn the instant pot to saute. Add a few drops of vegetable oil. Add the peppers and onion and cook until tender.
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From indianveggiedelight.com
5/5 (4)Total Time 30 minsCategory EntreeCalories 82 per serving
- Press SAUTE. Heat 1 tablespoon of oil and add minced garlic, onions and saute till onions are soft and translucent.
- In a large pot over medium heat, heat olive oil , add minced garlic ,onions and saute till onions are soft and translucent.
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From gimmesomeoven.com
4.8/5 (31)Total Time 40 minsServings 4-6
- Press the “Sauté” button on the Instant Pot. Add oil, followed by the onion and red pepper. Sauté for 5 minutes, stirring occasionally, until the onion has softened. Add garlic and sauté for 1 more minute, stirring occasionally. Press the “Cancel” button.
- Heat oil in a large stockpot over medium-high heat. Add onion and red pepper and sauté for 5 minutes, stirring occasionally, until the onion has softened. Add garlic and sauté for 1 more minute, stirring occasionally.
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From thechunkychef.com
5/5 (5)Total Time 40 minsCategory Main CourseCalories 283 per serving
- Set Instant Pot to saute and cook pepper and onion with canola oil, stirring often, for 5 minutes.
- Let pressure release naturally for 5 minutes, then slowly release the steam until no more remains and you can remove the lid.
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From acouplecooks.com
4.7/5 (3)Total Time 45 minsCategory Main DishCalories 361 per serving
- and add the olive oil to the Instant Pot. When it is heated, add the onion, pepper, and fennel seeds and saute for 6 to 7 minutes until translucent. Add the lentils, tomatoes, broth, kosher salt, onion powder, garlic powder, oregano, 1 teaspoon cumin, and 3 tablespoons chili powder. Lock the lid of the Instant Pot. Place the pressure release handle (vent) in the “Sealing” position.
- Press the Pressure Cook button, making sure the “High Pressure” setting is selected, and set the time. Note that it takes about 15 minutes for the pot to “preheat” and come up to pressure before it starts cooking. (During cooking, avoid touching the metal part of the lid.)
- Vent the remaining steam from the Instant Pot by moving the pressure release handle to “Venting”, covering your hand with a towel or hot pad. Never put your hands or face near the vent when releasing steam. Open the pressure cooker lid.
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From thedailymeal.com
3/5 (4)Total Time 25 minsServings 6Calories 158 per serving
- Heat oil in Instant Pot on SAUTÉ function. Place pepper and onion in pot. Cook and stir 3 minutes. Add sweet potatoes; cook and stir 2 minutes. Add water. Stir in beans, tomatoes, corn and Seasoning Mix. Close lid. Set Valve to Seal.
- Select PRESSURE COOK (MANUAL); cook 7 minutes on HIGH PRESSURE. When done, quick-release the pressure. Open the lid once pressure inside the pot is completely released. (Check manufacturer’s manual for safe operating instructions.)
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