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.
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
- Cover the chickpeas with water, and soak them overnight.
- 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.
- Squeeze out any remaining liquid from the soya, and then coat it with the dry rub. Refrigerate, and allow the chorizo to marinate overnight.
- The following day, turn on the Instant Pot, and click the ‘Saute’ setting.
- Mix the bouillon with one cup of the water. Pour 1/4 cup of bouillon water into the bottom of the Instant Pot.
- 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.
- Add the chorizo and cook until it starts to crisp, adding the remaining bouillon water as needed.
- Drain the chickpeas, and then add them to the Instant Pot with 1 1/2 cups of water. Stir to combine everything.
- Close and lock the lid. Click the ‘Bean/Chili’ setting.
- Allow the chili to cook and then carefully release the pressure valve on the Instant Pot.
- To plate, sprinkle with additional salt if desired, and then top with lentil-based cheese sauce and garnishes of your choice.