Best Veggie Chili

Preparing soups and stews is so therapeutic, and one of my favorite comfort foods during Michigan’s coldest months is this three-bean chili.

Not only is this chili spicy, it’s layered with deep, satisfying flavor. It’s probably even better the next day, but fantastic on day one for sure.

You’ll find this chili can simmer unattended all day in a slow cooker, or bubble away on the stove for about 90 minutes, but pressure cooking in a Zavor LUX Multicooker is my favorite method. Below are instructions for each method.

You may notice a couple of surprising ingredients, including raisins, which virtually dissolve during the long simmering process, leaving behind just a hint of natural sweetness that help to balance the acidity of the tomatoes. The date syrup or molasses and Dijon mustard add contrast to the heat.

If you can’t find diced tomatoes with jalapeños, just substitute a second can of diced tomatoes, along with one fresh jalapeño, diced and seeded. If you prefer less heat, you probably already know that you may want to use less than an entire jalapeño.

This chili is great with warmed tortillas, or piled high over steaming baked potatoes. I also like to garnish with plenty of fresh cilantro and diced avocados. Recently, I served this over scoops of mashed potatoes and corn, and it was incredibly good. Use your imagination with your favorite toppings too.

BEST VEGGIE CHILI

Servings: 10 to 12
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1 large onion, diced
3 stalks celery, chopped
2 carrots, diced
1 red bell pepper, chopped
1 teaspoon garlic, minced
1 can black beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 can navy or pinto beans, drained and rinsed
1 14-ounce can diced tomatoes
1 14-ounce can diced tomatoes with jalapeños
6-ounce can tomato paste
2 to 3 cups vegetable broth (pressure cooker: use 2 1/2 cups / slow cooker: use 2 cups / stovetop: use 3 cups)
1/4 cup raisins, roughly chopped
2 teaspoons coriander
2 teaspoons cumin
1 1/2 tablespoons chili powder
2 tablespoons date syrup or molasses
1 tablespoon Dijon or brown mustard
1 tablespoon balsamic vinegar
2 1/2 teaspoons kosher salt, or to taste
1/2 teaspoon black pepper, or to taste
2 bay leaves

Pressure Cooker Instructions

In a large Electric Pressure Cooker (I like the Zavor brand best), add all ingredients to the cooking pot. Lock the lid in place. Select “High Pressure” and set the timer for 15 minutes.

Once the high pressure cooking is complete, stop or cancel. Use the natural release method to release pressure for around 20 minutes, then quick release remainder of pressure. When valve drops, carefully remove lid.

Remove bay leaves, and add salt and pepper to taste. Serve with any combination of fresh cilantro, diced avocados, corn, baked potatoes, or warm tortillas.

Slow Cooker Instructions

Add onion, celery, carrots, bell pepper, and garlic to a large slow cooker. Add beans, tomato products, 2 cups of broth, and raisins. Mix well, and add seasonings (coriander through balsamic vinegar). Cover and cook on high setting for 5 or 6 hours, or low for 8 to 10 hours.

Remove bay leaves, and add salt and pepper to taste. Serve with any combination of fresh cilantro, diced avocados, corn, baked potatoes, or warm tortillas.

Stovetop Instructions

Add onion, celery, carrots, and bell pepper to a large soup pot. On medium-high heat, pan sauté in a small amount of water until almost tender. Add the garlic, and sauté for 1 minute more.

Add beans, tomato products, 3 cups of broth, and raisins. Mix well, and add seasonings (coriander through balsamic vinegar). Bring to a boil. Reduce heat to rolling simmer, cover and cook for 90 minutes.

Remove bay leaves, and add salt and pepper to taste. Serve with any combination of fresh cilantro, diced avocados, corn, baked potatoes, or warm tortillas.