Parsnips lend a wonderful sweet and nutty flavor to this healthy white bean chili. Using an Instant Pot (or any other pressure cooker) means this hearty chili can be ready in under an hour, but it still tastes like it's simmered away for hours. Pureeing some of the chili gives the stew a nice creaminess, but feel free to skip that step to save time. Garnish the chili with cheese and sour cream for a richer meal, or serve it as-is to keep it vegan.

Robby Melvin
Source: Eatingwell.com, July 2019

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Recipe Summary

active:
20 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Select Sauté setting on a 6-quart programmable multicooker (such as an Instant Pot). (Times, instructions and settings may vary according to cooker brand or model.) Select High temperature setting and allow to preheat. Add oil to the cooker; heat until fragrant, about 1 minute. Add parsnips, onions, poblanos and garlic; cook, stirring occasionally, until the vegetables just soften, about 5 minutes.

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  • Stir cumin, oregano and chili powder into the onion mixture; cook, undisturbed, for 1 minute. Stir in beans, broth and salt. Press Cancel.

  • Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select the Manual/Pressure Cook setting. Select High pressure for 10 minutes. (It will take 5 to 15 minutes for the cooker to come up to pressure before cooking begins.)

  • Let the pressure release naturally for 10 minutes. Carefully turn the steam release handle to Venting position, and let the steam fully escape (the float valve will drop; this will take 8 to 10 minutes). Turn off the cooker. Carefully transfer 1 cup of the chili to a food processor; pulse until smooth, 4 to 5 times. Return to the cooker.

  • Ladle the chili evenly into 6 bowls. Sprinkle evenly with cilantro and scallions; serve with hot sauce, cheese and sour cream, if desired.

Tips

To make ahead: Refrigerate for up to 5 days or freeze for up to 6 months.

Nutrition Facts

294 calories; protein 11.5g 23% DV; carbohydrates 51.2g 17% DV; dietary fiber 14g 56% DV; sugars 8.5g; fat 5.7g 9% DV; saturated fat 0.6g 3% DV; vitamin a iu 518.6IU 10% DV; vitamin c 36.7mg 61% DV; folate 72.5mcg 18% DV; calcium 122.9mg 12% DV; iron 4mg 22% DV; magnesium 123.6mg 44% DV; potassium 818.6mg 23% DV; sodium 461.4mg 19% DV; thiamin 1.1mg 113% DV.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/16/2019
The parsnips are a brilliant touch in this chili. Read More
Rating: 4 stars
01/03/2020
Easy and very good. Couldn't taste the parsnips. I couldn't find any poblano peppers so I added a few slices (5 or 6) of jarred jalapeno pepper slices for some zing. Read More