Munchie Monday: 5 Bean Chili, Quickly!

We had a Church fall festival where the potluck food theme was chili.  For the first time ever I just took cans and seasonings from the pantry.  It turned out great. Well, at least I liked it, and the pot came home emptier than it was!


Vegetarian Chili
1 tablespoon beef broth powder
1 tablespoon cumin
1 tablespoon chili powder
1 tablespoon mixed onion and garlic granules (50/50 mix)
1 tablespoon Italian seasoning
2 cans tomato sauce, 14-15 ounce size
2 cans kidney beans, 14-15 ounce size
1 can black eyed peas, 14-15 ounce size
1 can white beans, 14-15 ounce size
1 can chickpeas, 14-15 ounce size
1 can cannellini beans, 14-15 ounce size
1 large chopped white onion
1 large chopped red bell pepper
3 cloves chopped garlic

Sauté the onion, bell pepper and garlic in Instant Pot until the onions are translucent and the bell peppers are softened.  Don't put the garlic in until the onions are nearly done. VERY IMPORTANT:  when using the sauté feature on the Instant Pot, you need to stand over the pot, stirring the vegetables with a long handled wooden spoon constantly, or just about, because they can easily get away from you and burn.  Ask how I know...

Add seasonings to the cooked vegetables  to bloom for a few moments.  Add tomato sauce then beans without draining.  Stir well.  Heat to boiling then let simmer on Slow Cook.