Instant Pot Vegan Chickpea Chili
This is a hearty and satisfying dish packed with protein, fiber, and a variety of vegetables.
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 carrot, diced
- 1 zucchini, diced
- 1 can (400g) diced tomatoes
- 2 cans (400g each) chickpeas, drained and rinsed
- 2 cups vegetable broth
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1/2 teaspoon oregano Salt and pepper to taste Fresh cilantro or parsley for garnish
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic. Sauté until the onion becomes translucent and the garlic is fragrant.
- Add the diced red and green bell peppers, carrot, and zucchini to the pot. Cook for a few minutes until the vegetables begin to soften.
- Stir in the diced tomatoes, chickpeas, vegetable broth, and tomato paste. Mix well.
- Add the chili powder, cumin powder, paprika, oregano, salt, and pepper. Stir to evenly distribute the spices.
- Bring the chili to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30 minutes, allowing the flavors to meld together and the vegetables to become tender.
- Taste the chili and adjust the seasonings according to your preference.
- Serve the vegan chickpea chili hot, garnished with fresh cilantro or parsley.
- Enjoy it as is or pair it with rice, quinoa, or crusty bread.