Instant Pot Vegetarian White Chili
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.
To make ahead: Refrigerate for up to 5 days or freeze for up to 6 months.
2 starch, 2 vegetable, 1 1/2 lean protein, 1 fat