If there was one kitchen appliance I would recommend to anyone, it would be an Instant Pot.
Why? Because it has gotten the most use in my Texas kitchen then the stove and oven.
Here in the summer it can be as hot a 105f or even higher. That is pipping hot. So, we rely on the sweet cool air conditioner to cool down the house. When the oven and stove are on, the poor A/C has to work even harder and the house heats up. The Instant Pot though, does not radiate much heat and it cooks food faster than the stove.
And because I love budget cooking (usually means I can spend money in other departments) I love to cook Chili. It is so simple to make, you can add just anything. But the spices are what make it great!
This chili is made with numerous summer vegetables that I picked from my family’s garden. It is simple, nutritious and delicious!
Add this chili to your Instant Pot and get a quick and easy meal in 25-30 minutes!
Go Vegan Y’all!
- 2c Green Beans
- 1 can (28oz) diced Tomatoes
- 1 can Black Beans or 1 cup dried beans (soaked for 4-8 hours)
- 1 Zucchini, chopped
- 1 yellow Squash, chopped
- 5 stalks Celery, chopped
- 2 small Carrots, chopped
- 1 medium onion, chopped
- 1 (12oz) bag frozen corn
- 4 tbsp Chili Powder
- 2 tbsp Cumin, ground
- 2 tbsp garlic Powder
- 6 cups water
- Put everything in the instant pot or crock pot.
- Cook in the Instant Pot for 30 minutes or in the crock pot for 5 hours.