Chop all the vegetables into a small dice, about ½”. Hit the “saute” button on your InstantPot and add all the veggies except the garlic and saute until browned, about 8 minutes. No oil is necessary since we’re about to add liquid and that will naturally deglaze the pan. While that is happening, open your cans of tomatoes and measure out other ingredients.
Once the vegetables are browned, add in garlic and stir around for another minute or so. Then add the spices and stir again, toasting for about a minute. (if your InstantPot says it’s burning, just turn off the saute feature now). And no, ¼ cup of cumin isn’t a typo. I find most recipes online to be drastically under seasoned and I’m not playing around. I want my food to be flavorful!
Add the tomatoes, beans, TVP, vegetable broth, water and salt. Stir, put the lid on your InstantPot, make sure the lid is not venting and cook on high pressure for 40 minutes. Allow the pressure to naturally release.
Remove the lid, stir in the corn and taste. Adjust the salt if you feel like it and dig in! Or make it fancy by adding some or all of the topping ideas below!
Top with cilantro, scallions, raw red onion, pickled jalapenos, avocado, tortilla chips/strips, cornbread croutons!
Feeling basic? Use pre-chopped or frozen veggies, use packaged chili seasoning.
Feeling extra? Use homemade broth, home grown tomatoes or other veggies instead of canned or serve with homemade corn tortilla chips.
If your chili is too watery, mix 1 tbsp. corn starch with 1 tbsp. of water and add to the chili. Simmer for 5 minutes. That should thicken the sauce up a bit.
Stove top directions: Follow the same directions as for InstantPot except substitute 4 or 5 (ya really need 4.5 cans, so you pick what to do here!) cans of beans for the dried beans and add just enough stock for the chili to be at your preferred thickness. I love the cans that have 3 beans in them, but one can of each works just as well. The already cooked beans won’t absorb any liquid, so there’s no need for more than that. Instead of pressure cooking, just use a large pot. After you've added everything in, bring to a boil, turn the heat to low and simmer, partially covered, for 20 minutes, stirring occasionally. If it thickens too much, add a bit more stock. Taste and adjust the seasoning by adding more salt if needed!