Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion diced
- 1 red pepper diced
- 1/3 cup celery thinly sliced
- 1 tablespoon garlic minced
- 4 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground allspice
- 1 can dark red kidney beans drained and rinsed
- 1 can fire-roasted diced tomatoes 14 ounces
- 1 can crushed tomatoes 14 ounces
- 2 tablespoons tomato paste
- 1 teaspoon sea salt
- Pinch of pepper
- 2 bay leaves
- 1/2 cup water
- 1 vegan ground beef substitute
- 1/4 cup parsley minced
Instructions
- Pour the oil in your Instant Pot and turn it to sauté mode. Once hot, sauté the onion, pepper, celery, and garlic until they begin to soften, about 3 minutes.
- Add in the chili powder, paprika, cumin, cayenne, and allspice and cook until fragrant, about 2 minutes.
- Add all the remaining ingredients, except the water, ground beef substitute, and parsley, and stir until well combined. Cover the Instant Pot (make sure it's set to sealing), turn it to manual mode (it should immediately be set for high pressure), and set it for 10 minutes.
- Once the steam is released, remove the lid and turn it to sauté mode. Add in the water and ground beef substitute and cook for 3-4 minutes, stirring frequently, until warmed through.
- Stir in the parsley and enjoy!