I love making chili, especially in my pressure cooker. All ingredients are added, I secure the lid and walk away. Best part is that the chili can easily be reheated if you'd like to enjoy it later! Simply remove the cooled bowl, cover, place in the fridge, and pop it back into the pressure cooker when you'd like to reheat!
I used tofu here to up the protein, but feel free to use crumbled tempeh or just extra beans.
1 Tbsp olive oil
2 Tbsp cumin, paprika, onion salt
1 block extra firm tofu, crumbled
1 can Cuban-style black beans
1 can refried pinto beans
1 can kidney beans, drained and rinsed
1 can fire roasted tomatoes
1 can corn, drained
water to cover
1 bag quinoa and black bean tortilla chips, for garnish
If you like your chili thick, add less water or boil down for longer until it reaches desired thickness!
Recipe by Vie at https://getvie.com/free-meal-plans/