Chef AJ blogs at EatUnprocessed.com.

Black Bean & Mushroom Chili

With cumin, oregano, and a double dose of smoke from both smoked paprika and chipotle powder, this flavorful vegan chili doesn’t need added salt.

PREP TIME: 20 minutes

FUNCTION: Pressure/Manual (High)

CLOSED POT TIME: 20 minutes

TOTAL TIME: 40 minutes

RELEASE: Quick

SERVES: 8

• 3 cups chopped onion
• 8 cloves garlic, minced
• 2 pounds mushrooms, sliced
• 2 14.5-ounce cans salt-free diced tomatoes, undrained
• 3 15-ounce cans salt-free black beans, undrained
• 1 tablespoon cumin
• 1 tablespoon oregano
• ½ tablespoon smoked paprika
• ½ teaspoon chipotle powder
• 1 pound frozen corn, defrosted
• Baked potato or cooked brown rice (optional)
• Enlightened Faux Parmesan

PREP

Combine onions, garlic, mushrooms, tomatoes, black beans, cumin, oregano, smoked paprika, and chipotle powder in the Instant Pot®. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 6 minutes. When cooking is complete, use a quick release to depressurize. Stir in the corn.

SERVE

Sprinkle with Enlightened Faux Parmesan. If desired, serve over a baked potato or brown rice.

Enlightened Faux Parmesan: In a food processor or blender combine 1 cup rolled oats, 1 cup nutritional yeast, and 1 tablespoon salt-free seasoning. Blend until powdery.

Tip: If desired, use the sauté function and sauté the onion, garlic, and mushrooms first.