Fool the meat eaters in your life with this delicious chili recipe. The depth of flavor you get by using miso paste and the pressure cooker, leave them thinking that a traditional Texas chili has their taste buds dancing.
3 tablespoons olive oil
1 large onion, finely diced
2 large jalapenos, seeds and vein removed
2 large cloves of garlic, finely minced
2 teaspoon salt
1 teaspoon cumin
1 teaspoon Mexican oregano (sub oregano)
3 tablespoons chili powder
2 tablespoons tomato paste
2 tablespoons brown miso (sub white miso)
26 oz chopped or diced tomatoes
1 package Impossible Meat, frozen
2 cans chili beans, rinsed and drained
Set up the Instant Pot, press the sauté button, and place it on "sauté mode high ". Add the olive oil and let heat for two minutes. Add the onions and jalapeños. Sauté until softened, about 3 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
Add the cumin, oregano, and chili powder, and toast the spices cooking for 2 minutes. Add the miso and tomato paste, and mix into onions. Add the diced tomatoes and mix.
Cancel sauté mode and put lid on the Insant Pot, place on "Pressure High" for 10 minutes.
Nestle the frozen block of Impossible Meat into the tomatoes and top with chili beans.
Allow the Instant Pot to naturally release for 10 minutes once the pressure mode has ended. Carefully release any remaining pressure manually. Open Instant Pot and break apart the Impossible Meat block, do this with a wooden spoon or, my personal favorite, a potato masher. Mix the now crumbles into the chili. Enjoy!
Serve with a variety of toppings.
Vegan Sour cream
Crushed tortilla chips
Enjoy the chili the next day; be sure to place it in an airtight container, and you can continue to enjoy it for up to four days in the refrigerator or three months in the freezer. You can enjoy the best vegan chili recipe anytime you crave it because leftover chili is so good on those chilly days, which we know are right around the corner.