This excellent chili is packed full of flavor yet cooked with no oil! It can be used as a base for tacos or a breakfast wrap. Here, I’ve topped it with lentil-based cheese sauce and a few garnishes.

Ingredients

1 cup of soya chunks, prepared according to the instructions for carnitas, diced
1 teaspoon ancho chili powder
1 teaspoon hot paprika
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon cayenne
1/2 teaspoon cinnamon
1 teaspoon ground black pepper
2 tablespoons garlic powder
1 teaspoon dried oregano
1 tablespoon wine vinegar
2 tablespoons vegetable bouillon
3/4 cup dried chickpeas
2 1/2 cups water, divided
1 onion, diced
3 cloves garlic, minced
1 teaspoon jalapeno, minced
salt

Method

1. Cover the chickpeas with water, and soak them overnight.
2. Prepare a dry rub for the chorizo by combining the cumin, hot and smoked paprika, ancho chili powder, cayenne, black pepper, garlic powder, oregano,  cinnamon, and wine vinegar. Add a teaspoon of salt, if desired.
3. Squeeze out any remaining liquid from the soya, and then coat it with the dry rub. Refrigerate, and allow the chorizo to marinate overnight.
4. The following day, turn on the Instant Pot, and click the ‘Saute’ setting.
5. Mix the bouillon with one cup of the water. Pour 1/4 cup of bouillon water into the bottom of the Instant Pot.
6. Add the onions, garlic cloves, and jalapeno. Saute quickly. Deglaze the pot with the bouillon water in increments of 1/4 cup, being careful to prevent the aromatics from sticking.
7. Add the chorizo and cook until it starts to crisp, adding the remaining bouillon water as needed.
8. Drain the chickpeas, and then add them to the Instant Pot with 1 1/2 cups of water. Stir to combine everything.
9. Close and lock the lid. Click the ‘Bean/Chili’ setting.
10. Allow the chili to cook and then carefully release the pressure valve on the Instant Pot.
    
11. To plate, sprinkle with additional salt if desired, and then top with lentil-based cheese sauce and garnishes of your choice.