Adapted from recipe found on The Cookie Rookie
|Prep Time||15 minutes|
|Cook Time||30 minutes|
- 1 tbsp olive oil
- 1 pkg vegi crumbles *
- 1 pkg taco seasoning
- 3 garlic cloves minced
- 1/2 red onion diced
- 1 4oz can Old El Paso green Chilis undrained
- 4 1/2 vegi broth
- 2 15oz black beans drained and rinsed
- 1 15oz navy bean drained and rinsed
- 1 14oz diced tomato
- 1 16oz crushed tomatoes
- 1/4 c ketchup
- Combine the beans, tomatoes, ketchup, garlic, taco seasoning, red onion, chilis, broth in your instant pot. Stir thoroughly. Program to bean/chili and let cook. About 10 minutes before the pot is done pour olive oil in skillet. Brown your vegi crumbles. I like them to be a bit crisp for texture. Once the chili is done pour the crumbles in and stir. Ready to serve and top with your garnishes.
*For the vegi crumbles I used the Smart Ground Mexican
You could easily make this in a crockpot as well.
If you wanted to use ground chicken, turkey, or beef you could substitute as well.