Vegan Black Bean Chili

Ingredients

• 1 cup Dry Black Beans rinsed and soaked for 20+ hours
• 210 ounce cans of Rotel tomatoes with green chili
• 2 tablespoon chili powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon coriander powder
• 1 1/2 tablespoon red wine vinegar
• 1 teaspoon brown sugar
• 1 cup frozen corn
• 1 medium onion, chopped
• 1 cup green pepper chopped
• 2 teaspoon unsweetened Cocoa Powder optional, but highly recommended
• 1 tablespoon olive oil
• 1 C water or stock : For thicker chili for Nachos, reduce liquid to ½ cup Review

Substitute the Rotel with the following:

• 1 can (14 oz) diced tomatoes
• 1 can (4 oz) fire roasted diced green chiles

Directions

1. Heat Instant Pot on SAUTE till it reads HOT. Add olive oil, onions, green pepper and sauté for 1 minute. Then, add seasoning mix and stir for 30 seconds, this wakes up the spices. Add all remaining ingredients and stir. To make this a DUMP-AND-START recipe, simply add all the ingredients to the pot and give it a stir.
2. Close lid, vent set to SEALING. Cook on MANUAL (High) for 5 minutes, NPR or QR after 5 minutes.
3. Open the lid, check for salt. Cool for 5 minutes. Garnish with your favorite chili toppings- cilantro, shredded cheese, sour cream, avocados, tortilla chips etc. Skip the cheese to make the chili vegan.
4. Optional Step: Sometimes I stir in about 2 tablespoons of shredded Mexican blend cheese in this chili after cooking. It makes it so creamy and delicious!