Instant Pot Vegan Chili con Yaca

Vegetarian - Soup, Stew and Chili

This Texas-style chili uses chunks of jackfruit mixed with beans and veggies to create a hearty meal even meat lovers will enjoy. Using bitters, liquid smoke, and dark soy sauce creates a smooth flavor similar to Worcestershire sauce; while stout beer and coffee lend a depth of flavor and body associated with traditional chili con carne. This recipe makes a full 7 quarts, good for your get-together or freeze some. Serve with cheese, sour cream, and avocado if desired.

Brief

Prep 30 mins

Cook: 45 mins

Additional: 1hr10 mins

Total: 2hrs25 mins

Servings: 8

Yield: 8 servings

Instant Pot Vegan Chili con Yaca

Ingredients

½ cup dry black beans

½ cup dry kidney beans

½ cup dry pinto beans

10 ounces frozen green jackfruit

thawed and drained

2 tablespoons olive oil

½ cup cremini mushrooms

chopped

½ cup oyster mushrooms

chopped

1 large yellow onion

chopped

2 fresh jalapeno peppers

chopped

or to taste

2 cloves garlic

chopped

1 (15 ounce) can crushed tomatoes

7 ounces fresh pumpkin - peeled

seeded

and chopped

1 cup fresh corn kernels

1 cup dark beer

¼ cup strong brewed coffee

2 tablespoons tomato paste

3 tablespoons liquid smoke flavoring

3 tablespoons dark soy sauce

2 tablespoons bitters (such as Angostura®)

1 tablespoon brown sugar

1 tablespoon dried Mexican oregano

1 tablespoon crushed dried chipotle pepper

1 tablespoon ground cumin

1 teaspoon ground coriander

1 teaspoon smoked paprika

1 teaspoon paprika

1 teaspoon ground cinnamon

salt and ground black pepper to taste

Soup, Stew and Chili

Directions

Step 1

Soak the black beans kidney beans and pinto beans in separate bowls in warm water for 1 hour to help remove gas-producing compounds. Pat the drained jackfruit dry.

Step 2

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil in the pot. Saute jackfruit pieces until browned 5 to 7 minutes. Add cremini mushrooms oyster mushrooms onion jalapenos and garlic. Saute until onion is soft and translucent 5 to 7 minutes.

Step 3

Turn off Saute function. Add drained beans crushed tomatoes pumpkin corn beer coffee and tomato paste. Fill the empty crushed tomato can with cold water and pour it in. Add liquid smoke soy sauce bitters brown sugar Mexican oregano chipotle pepper cumin coriander smoked paprika paprika cinnamon salt and black pepper. Stir to combine. Close and lock the lid. Select Stew function according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.

Step 4

Release pressure using the natural-release method according to manufacturer's instructions 10 to 15 minutes. Unlock and remove the lid; stir.

Nutritional Information

Instant Pot Vegan Chili con Yaca

Servings Per Recipe:8

Calories: 382.6

% Daily Value *

Protein: 10.9g 22%

Carbohydrates: 54.8g 18%

Dietary Fiber: 9.1g 36%

Sugars: 4.9g

Fat: 10.5g 16%

Saturated Fat: 1.4g 7%

Vitamin A Iu: 2699.1IU 54%

Niacin Equivalents: 4.1mg 32%

Vitamin B6: 0.3mg 21%

Vitamin C: 14.3mg 24%

Folate: 190mcg 48%

Calcium: 90.3mg 9%

Iron: 4.1mg 23%

Magnesium: 88.1mg 32%

Potassium: 936.2mg 26%

Sodium: 517mg 21%

Thiamin: 0.4mg 37%

Calories From Fat: 94.6

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

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.