KETO VEGAN CHILI
- Total Time: 1 hour 20 minutes
- Yield: 6 Servings 1x
- Diet: Vegan
Description
Delicious savory and full of meaty goodness, Keto Vegan Chili! Pairs perfectly with our Keto Vegan Corn Bread! (Recipe Here)
Ingredients
Units
Scale
- Avocado oil for frying
- 1/2 large Onion (chopped)
- 4 cloves Garlic (minced)
- 12 oz bag BOCA Original Vegan Veggie Crumbles
- 14.5-oz can Diced tomatoes (with liquid)
- 3–oz Tomato paste
- 2-oz can Green chiles (with liquid)
- 1 TBSP Worcestershire sauce
- 2 TBSP Chili powder
- 1 TBSP Cumin
- 1/2 TBSP Dried oregano
- 1 tsp Sea salt
- 1/2 tsp Black pepper
- 1 small Bay leaf (optional)
Instructions
- Select the “Sauté” setting on the Insta Pot. Add a little oil and the chopped onion and cook without a lid for 5-7 minutes, until translucent or double the time if you want the onions caramelized.
- Add the garlic and cook for 30-60 seconds until fragrant.
- Add the BOCA Vegan Ground beef. Cook for 8-10 minutes until browned. Breakup larger chunks with a wooden spoon or spatula.
- Add all the remaining ingredients, except the bay leaf, to the Instant Pot and stir well. Stir in 8oz of water (or vegan broth). Place optional bay leaf in the middle of the pot.
- Close Insta Pot lid. Press “Keep Warm/Cancel” to stop the sauté cycle. Select the “Meat/Stew” setting (35 minutes) to start pressure cooking.
- Wait for the natural release or turn the valve to “vent” for quick release if want to speed things up. Remove optional bay leaf before serving.
- Prep Time: 15 min
- Cook Time: 65 min
- Category: Dinner
- Method: Insta Pot
- Cuisine: American
Keywords: Keto Vegan Chili
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