It's a flavorful, taste-bud tingling Instant Pot vegan chili recipe made with black-eyed peas and spices! It's an effortless and comforting dish that can be made in 30 minutes!
Before you begin, soak dry black-eyed peas in water for 5-6 hours or overnight. Alternatively, you can also use canned black-eyed peas. This will reduce the cooking time though. Read the notes below to know more.
Turn the Instant Pot on in Saute mode. Add cooking oil and within 10 seconds add the bay leaf, minced garlic, and green chillies. Saute for 15 seconds.
Then add the chopped onions. Saute till they turn translucent.
Now add the crushed tomatoes to the pot. Continue to saute for another 30 seconds.
Add the chili seasoning.
Then add smoked paprika, cumin powder, red wine vinegar, and turmeric powder. Fry for 15 more seconds. Add half a cup of water to prevent the spices from sticking to the bottom.
Now add the soaked Black eyed peas to the pot along with salt. Add water or vegetable stock. Close the lid. Select Manual/Pressure mode and cook (high pressure) for 7 minutes. Release pressure naturally for 10 minutes and then do a manual pressure release.
Once you open the Instant Pot, give the chili a mix. Then add vegan sour cream and vegan Mexican cheese blend. Give it a mix.
Garnish with cilantro, and lemon juice (if adding).
Notes
You can use canned or fresh tomatoes. If using canned, both crushed or diced tomatoes would do. You can add vegetable stock instead of water to cook the beans. Oddly, some like to add some chocolate Chips to the chili for that rich goodness. While I have never tried it, it may be worth a try. Add water or stock after adding the spices to prevent the from sticking to the bottom. Even after adding the beans, give it all a good stir to prevent the burn signal later. Scrape whatever is stuck at the bottom. Instead of chili seasoning, you can also add Mexican seasoning.