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One thing I love about fall is all of the cozy food. Soups, stews, breads, casseroles… it’s all yummy to me! And really is there anything better than a cozy bowl of veggie-packed soup ready for you when you are freezing and just don’t feel like cooking?
Enter – Pressure Cooker Spicy Southwestern Veggie Chili! Perfect for an easy dinner, or (like I like to do) an easy prepped lunch that you can have all week!
This delicious chili is loaded with tons of fiber-filled beans and delicious veggies, not to mention a delicious southwest spice kick from Green Mountain Gringo® Medium Salsa. One bowl of this chili will warm you right up!
How to Make Pressure Cooker Spicy Southwest Chili
To make this chili, gather up these ingredients:
- Green Mountain Gringo® Medium Salsa
- Fresh carrots
- Bell Pepper (I used an orange bell pepper)
- Diced Tomatoes
- Cannellini Beans
- Kidney Beans
- Black beans
- Tomato paste
- Vegetable broth
- Extra virgin olive oil
- Fajita seasoning
You could throw all of your ingredients in the pot and call it a day! But – I’m a huge fan of developing the onion and garlic flavors before I start my pressure cooker.
Here is how I created a chili starter that created amazing flavor for my spicy vegetarian chili:
Drizzle extra virgin olive oil into your pressure cooker pot and turn it onto sauté mode. Sauté the onions for two minutes and then add the garlic for 1 minute. Add in ½ of the spices for 30 seconds and then the tomato paste and stir for 30 seconds. Add in 1 cup of vegetable broth and scrape up the bits before canceling sauté mode.
This extra step is completely worth it as it really helps to soften the onions and open up those delicious southwestern flavors.
Once you have the starter done, throw everything else in the pot and you’re ready to go!
Other ways to cook spicy southwest chili:
Stovetop Chili Instructions:
Make chili starter: Heat oil over medium heat in a cast iron pot or large soup pot. Add onions and cook for 2 minutes. Toss in garlic and cook for one minute.
Add in ½ packet of the fajita seasoning and tomato paste and stir constantly for 30 seconds. Pour in ½ of the liquid to scrape up any bits.
Add remaining ingredients, reduce heat to simmer and allow to cook for 30 minutes.
Slow Cooker Chili Instructions:
Follow stovetop instructions through making chili starter. Add remaining ingredients to your slow cooker and slow cook on low 6-8 hours or high 2-3 hours.
What Makes Green Mountain Gringo® Products Unique
I’m a huge proponent of using the best, high-quality ingredients when creating recipes for my family!
I know I’m not alone. Consumers are demanding more transparency around food products and Green Mountain Gringo® has been leading the way with clean label ingredients!
Customers can “check out their backside” aka scan the label to see that the ingredients are wholesome, clean and delicious. High quality ingredients like tomatoes, onions, tomatillos, peppers and herbs make up Green Mountain Gringo® Medium Salsa.
Green Mountain Gringo® Original Tortilla Strips are the perfect topper for any pressure cooker spicy southwestern chili and are made with masa harina, non-hydrogenated oil and salt, that’s it!
Pressure Cooker Spicy Southwest Chili
- 1 jar Green Mountain Gringo® Medium Salsa
- 1 cup cooked edamame
- 2 carrots chopped
- 1 orange bell pepper chopped
- small onion chopped
- 4 cloves garlic grated
- can of diced tomatoes 15 oz.
- 1 can each cannellini beans, kidney beans, black beans
- 1 tablespoon tomato paste
- 2-3 cups vegetable broth
- Extra virgin olive oil
- 1 packet fajita seasoning
- Add olive oil to pressure cooker pot and turn to saute mode. Cook onions for 2 minutes and add garlic. Cook for 1 minute.
- Add ½ of the spice packet along with the tomato paste and mix for 30 seconds. Add one cup of vegetable broth and scrape the bits off the bottom of the pan. Cancel saute mode.
- Add remainder of ingredients into pot an stir. Turn valve to sealing and set to manual mode for 12 minutes. Allow a natural release of 10 minutes. Serve hot and enjoy!