Chili Bean Macaroni, Vegan Instant Pot Recipe
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Chili Bean Macaroni is SO good, I ate for breakfast TWICE! It kept getting better and better. I found the recipe in Dr. Neal Barnard’s book, Breaking the Food …
I know this is an old one, but I’m on a chili roll! Third chili this week from your site. Absolutely love this one too. I added the chipotle powder and half a bag of soy curls that I whirred in the food processor and hydrated. Yum!
Made this tonight in my new Instant Pot. Fast , easy and yummy! Thank you, Jill!
where are your 9 cats, where are you hiding them?
Just made your chili. Magnificent!! Who needs meat or cheese. Just a few vegan butter covered saltines. Wish I could send a pic. Don't know how. Thank you. It's raining here in Greenfield Indiana. Kind of chilly. Good meal.
Can you cook lentils and brown rice in the instant pot at the same time to make lentil tacos?
No tip on pick up orders only in a restauraunt
No
Ask dad
Here's a tip to minimize the pans when needing pasta for a meal. Cook it in the Instant Pot! Eight ounces of pasta to two (2) cups of water for 5 minutes on pressure setting according to the "American Test Kitchen's" formula. I personally like my pasta with a little more "tooth" or al dente so I cook mine only 3 minutes if they are going to be stirred into sauces or stirred with any other liquids. Works like magic! Drain the pasta and save any water left in the pot to add to other ingredients for a sauce to your taste. Hint about the water amount – just make sure the pasta is fully covered in water/broth and 3 minutes on high pressure and you'll have beautifully cooked pasta!
Thank you for such a delicious recipe. I love all the leftovers it makes. Momma doesn't have to cook tomorrow night! 😉
you have such amazing personality!!!!
I don't like tons of spice, and other do, so sometimes when I cook a mexican style dish, I make a chipotle crema. You could easily sub your vegan yogurt for the crema, Dice up a few chipotle, add some of the sauce from the can to it, and dollop it on top. That way, it won't be too spicy for your daughter, and the three of you can stir in as little or as much as you want to kick yours up a notch, or ten. 🙂 You probably are already aware of that, but just in case you weren't. Thought I would share. 🙂
I made this today. Gooood stuff. It was so yummy.
why not add the pasta dry and cook it in the instant pot
couldn't we cook the pasta in the instapot first?
oh my goodness! you are so fun. I love your videos! thank you 🙂
Yummy yum yum that looks good. Putting this on my to do list!! if you want to add a bit more easy spice/heat, try out dried chilli flakes. Start with 1/8 tsp and go up from there after tasting. I use that all the time.
This recipe looks awesome, I have an extremely fussy 9 year old eater, is there any chance you could add at the end of the videos if your daughter ate it or what she had instead. I think I would have to puree the onions and green peppers to pass it by my 3 boys.
You're crazy…in all the right ways! That was fun to watch. Thanks.
It's kinda like totally different, lol you crack me up
Sure, here's my husband's Hungarian mother's recipe. I know you wouldn't use the oil (it actually called for bacon fat originally) or the real sausage, but (as you know 😊) you can just leave the sausage out, or use Field Roast, or substitute beans. I think chickpeas would work well. I like using part smoked paprika, and it's also fun to use all kinds of peppers — I try different ones from farmers market, like Italian frying peppers, Hungarian peppers (of course!), etc.
Serebyanka, a.k.a. Lecsó
A traditional/Mayer family recipe
2 tablespoons oil
1 medium onion, sliced
2 cloves garlic, finely chopped
1 tablespoon sweet Hungarian paprika
2 to 3 green bell peppers, chopped
2 to 3 red bell peppers, chopped
1 pound smoked sausage (kielbasa, ring bologna, or your favorite), in 1/2-inch-thick slices
About 8 Roma tomatoes, or 6 medium regular tomatoes, chopped; or 1 28-oz can chopped tomatoes in juice
Red pepper flakes to taste
Salt to taste
In a 5- or 6-quart Dutch oven, heat the bacon fat or oil. Add the onions and sauté over medium-low heat for about 10 minutes.
Add the paprika and garlic and cook another 2 to 3 minutes. Add the peppers and sausage; cook and stir for a few minutes.
Then add the tomatoes, red pepper flakes, and salt. Cover the pot and simmer over low heat for 45 minutes to an hour, stirring occasionally, so that flavors meld and a nice sauce forms.
Serve over elbow macaroni.
I'd be interested to know how — and for how long — you think this should be cooked in the iPot. With pressure? No pressure? Hmm. Also, it might be nice to stir the mac right into the pepper-tomato mixture, as per chili bean macaroni!
Hi there, thanks for your videos — they're fun and are a big help as I get used to "cooking" (ha!) with my Instant Pot. I'm trying this recipe tonight. P.S. I ordered the glass lid today, and an extra sealing ring thingee. I think the lid will be nice to have, and I want to have a backup ring to avoid disappointment when the current ring gives out. ☺️ P.P.S my favorite thing I've made in the iPot so far has been J.L. Fields' blackeyed pea chili. That is a killer recipe, I think you'd like it, too, judging by the kinds of meals you make in your videos.
Do you get your tamari from HEB? If so where in the store do you find it.
Is this what it is called; Instapot? Mine has a tephlon non stick inner pan.
How is the clean up with this interior? Thanks and I love your site.
Thanks for the book recommendation! You have mentioned that book in at least one other video that I watched today. I am ordering the book now. I have some chili in the freezer cause we, I should say I love it. I think the addition of macaroni will win my beloved over to the chili too! I like corn in my chili too!
Omg this was sooooo good, I added some zucchini and the family loved it. Great recipe.
I recommend getting the lid. But why are you thinking of getting a new stainless steel liner? Today I cooked rice, transferred it to a mixing bowl, then sautéed mushrooms, then added "milk", and added the rice back in and kept warm. I don't think that having a second liner would have helped more than the multipurpose and stackable mixing bowl today. What other sort of scenario would the extra liner help with that would justify the space it would take up? Meal prepping perhaps?
Great video. Why are you making it from your car?
The other day I went to buy 'Power Foods for the Brain' and amazon told me I had already bought it! Maybe I should finish reading it. : )
Does the tamari make it taste slightly Asian? I use it a lot, but only in Asian style foods. Would I do as well with a vegan Worcestershire sauce? Maybe some liquid smoke? Or does that take the recipe somewhere it shouldn't go? Looks great and easy to make.
Thanks for the idea of getting another liner or a lid. I put them on my wish list. I'm at the point where I don't really ask for much anymore, so my son has gotten off easy the past few years. This year he can spend some money. : )
Yes, this one seems like it would really good spicy hot.
You are so entertaining, loved the video and will certainly try the recipe!
Can't wait to see you this week!!!😜
Picante is spicy hot. Caliente is like hot to the touch.
I have made this recipe in the past and it is good. Dr. Barnard's older books with recipes by Jennifer Raymond and Jo Stepaniak are super good.
Looks delicious. My instant pot is currently busy slowcooking white beans with some random vegetables and spices but your video inspired me to maybe add some pasta later…