Ingredients
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1/2 sweet onion
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3 cloves minced garlic
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1 canned diced tomatoes
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1 can diced tomatoes with green chilis
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1 can dark red kidney beans
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1 can Chili beans
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2 tablespoons chili powder
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1 teaspoons smoked paprika
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1/2 teaspoon cumin
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 bouillon cube
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1 pinch granulated sugarOr stevia
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1 cup pasta
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3 cups cold water
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7 ounces ground beef substitute
Directions
This one pot wonder is a family hit! Hearty and full of flavor, no one will believe this recipe is fat free, cholesterol free, and vegan! Serve it with your favorite sweet cornbread for a perfect, warming meal.
This meal can also be made on the stove top, just bring all ingredients except the beefless ground to a boil, cover, and simmer until pasta is fully cooked, then stir in vegan meat at the end.
Notes: I use 1/2 bag of frozen Gardein Beefless Ground because it’s available in my small town, but any textured vegetable protein product will work! The recipe also works beautifully with meat, but then it will not be fat and cholesterol free.
Steps
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1
Done
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Dice your onion and put it in the Instant Pot on the Sauté setting. To keep the recipe fat free, simply add splashes of water to help cook the onion until translucent. You an also use cooking oil if you prefer. When almost fully cooked, add diced garlic cloves to cook for 30 seconds. |
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2
Done
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Once the onion is ready, turn off the Instant Pot and add all remaining ingredients except the beefless ground. Be sure to drain and rinse the kidney beans, but use the whole can of chili beans with sauce. Close and set to Pressure Cook for 12 minutes on high. |
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3
Done
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When the timer is done, release the pressure immediately and stir in the beefless ground. Serve with your favorite cornbread. |
