Pressure-Cooker Vegan Chili Recipe | Yummly

Pressure-Cooker Vegan Chili

SEASON OF PLENTY
17Ingredients
9Hours
130Calories

Ingredients

US|METRIC
  • 2 1/2 cups dried kidney beans
  • 1 cup whole wheat berries
  • 3 tablespoons vegetable oil
  • 2 onions (medium, diced, about 2½ cups)
  • 4 cloves garlic (peeled and diced)
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon ground oregano
  • 1 teaspoon chili powder
  • 6 cups water (or no-sodium vegetable broth)
  • 1 cup tomato juice (or tomato cocktail, like V-8)
  • 1 1/2 teaspoons salt (or 1 vegetable bouillon cube)
  • 14 ounces diced tomatoes
  • onions
  • 16 ounces tomatillo salsa
  • avocado
  • tortilla chips
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    130Calories
    Sodium34% DV810mg
    Fat11% DV7g
    Protein6% DV3g
    Carbs5% DV14g
    Fiber16% DV4g
    Calories130Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat0.5g3%
    Trans Fat0g
    Cholesterol
    Sodium810mg34%
    Potassium490mg14%
    Protein3g6%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate14g5%
    Dietary Fiber4g16%
    Sugars6g12%
    Vitamin A15%
    Vitamin C30%
    Calcium6%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Stop Wasting, Start Saving.

    Save time and money with a weekly meal plan – and get dinner on the table with ease.

    Get Started

    PlanShop