Summer Vegetable Chili

Name: Summer Vegetable Chili
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American, Mexican, Latin American, TexMex
Ingredients: 2 tablespoons olive oil; 1 poblano chile or green bell pepper, seeded and diced; 1 jalapeño chile, seeded and diced; 1 medium yellow onion, diced; 1 celery stalk, diced; 2 garlic cloves, minced; Kosher salt; 2 tablespoons chili powder; 1 teaspoon dried oregano; ½ teaspoon ground cumin; ¼ teaspoon cayenne pepper; 2 medium zucchini, diced; One 12-ounce bag frozen corn, or kernels cut from 3 ears fresh corn; One 14½-ounce can diced fire-roasted tomatoes and their liquid; 1½ cups cooked pinto or peruano beans (page 44), or one 15-ounce can pinto beans, rinsed and drained; 1 cup vegetable broth (page 284); ¼ cup chopped fresh cilantro; 2 green onions, white and tender green parts, thinly sliced; Cheddar cheese (optional)

6 steps

Prep:25minCook:25min

The Ultimate Instant Pot Cookbook: Don't be intimidated by the long ingredient list for this light and flavorful chili. It's made with a few pantry staples and easy-to-find produce, and it's gluten-free and vegan (if you leave out the cheese). If you've got garden-fresh bell peppers, tomatoes, zucchini, and corn, by all means use them. But in the wintertime, when you're craving a little bit of summer flavor, there's nothing wrong with using frozen or canned veggies. Serve the chili on its own, over steamed rice, or with cornbread or tortilla chips.

Updated at: Fri, 10 May 2024 22:30:12 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories195.3 kcal (10%)

Total Fat6.2 g (9%)

Carbs34.5 g (13%)

Sugars6.7 g (7%)

Protein8.3 g (17%)

Sodium506.8 mg (25%)

Fiber9.1 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 tablespoonsolive oil

1poblano chile

or green bell pepper, seeded and diced

2 tablespoonschili powder

1 teaspoondried oregano

½ teaspoonground cumin

¼ teaspooncayenne pepper

2zucchini

medium, diced

1 x 12 ouncefrozen corn

or kernels cut from 3 ears fresh corn

1 x 14.5 ouncecan diced fire-roasted tomatoes

and their liquid

1 ½ cupspinto beans

cooked, or peruano 15 ounce can pinto beans, rinsed and drained

1 cupvegetable broth

page 284

¼ cupfresh cilantro

chopped

2green onions

white and tender green parts, thinly sliced

cheddar cheese

optional

Instructions

Step 1

Select the Saut setting on the Instant Pot and heat the olive oil.

Step 2

Add both chiles, the onion, celery, garlic, and ½ teaspoon salt and sauté for about 5 minutes, until the vegetables are softened.

Step 3

Add the chili powder, oregano, cumin, and cayenne and sauté for about 1 minute more. Add the zucchini, corn, tomatoes and their liquid, beans, and vegetable broth and stir to combine.

Step 4

Secure the lid and set the Pressure Release to Sealing. Press the Cancel button to reset the cooking program, then select the Bean/ Chili setting and set the cooking time for 5 minutes at high pressure.

Step 5

When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the pot and give the chili a final stir. Taste for seasoning and add more salt if needed.

Step 6

Ladle the chili into bowls and sprinkle with the cilantro, green onions, and cheese. Serve piping hot.