– Fast. Ready in under an hour with the help of your Instant Pot.– Easy. A simple pour and cook recipe.– Vegetarian. Who needs meat for a delicious and filling chili recipe?– Vegan. An amazing blend of veggies and lentils make it a great option for your next vegan dinner night.
OnionCanned Fire Roasted TomatoesMinced GarlicCorn TortillasChipotle Chile in Adobo SauceMexican Red Chili PowderGround CuminKosher SaltDried OreganoWaterDried Pinto BeansDried Black BeansCornZucchini
In a blender jar, blend together onion, tomatoes, garlic, tortillas, chipotle chili, red chili powder, cumin, salt and oregano until you get a smooth mixture.
Pour the sauce into the Instant Pot. Put the 1 cup of water into the blender jar and slosh it about to get the last of the sauce. Add the water to the Instant Pot. Stir in the beans.
Close the lid. Press PRESSURE COOK and cook on HIGH PRESSURE for 35 minutes. Allow the pot to rest undisturbed for 10 minutes, and then release all remaining pressure.–
Open the lid and add in corn and zucchini and stir. Close the lid and allow the pot to rest for 10 minutes. You are letting the corn and zucchini cook in the residual heat.