Chili Made in an 8 Quart Pressure Cooker

Kidney Bean Chili Recipe made in an 8 Quart Pressure Cooker

3 cups of dried kidney beans - Highly recommend to soak these 24 hours in water, 
1 pound carrots - I buy them sliced to reduce prep time
1 medium onion or two bunches of green onions
1 - 29 oz can of no salt added tomato sauce
1 - 29 oz can of no salt added diced or crushed tomatoes
1 - 6 oz can tomato paste
12 oz of mushrooms
1 green pepper

I recommend adding the following seasonings before cooking but they are all optional and you choose what you prefer.  All of these seasonings are high in  nutritional value and I add all of them when I'm cooking:

1 tablespoon crushed red pepper - will add a little heat
1 tablespoon Dash Salt Free table blend (or your favorite salt free blend)
1 tablespoon Turmeric - Indian seasoning (excellent anti-inflammatory benefits)
1 tablespoon minced garlic
1 teaspoon ground black pepper - Also makes the curcumin in the turmeric more bioavailable

Add about 3 or 4 cups of water to bring the 8 quart insta-pot up to it's max line

60 minutes cook time

Seasonings to add to finished chili per serving - for bowls stored in refrigerator add these right before microwaving:
1 1/2 tablespoon freshly ground flax seeds - nutty flavor, will thicken the stew
1/2 tablespoon freshly ground fenugreek - Indian seasoning that tastes like maple syrup
1/2 tablespoon nutritional yeast - cheesy flavor

Makes 8 - 1 quart serving and I store the extra in sealable 1 quart bowls.  This keeps well in the refrigerator for up to about 10 days

You may have noticed that I use the same seasoning for several dishes and I hope that you will give them a try.  I think they are both delicious and turn a regular meal into a nutritional powerhouse.