This is a super simple vegan chili with no added oil, salt, or refined sugars. It's fast and easy to prepare and you have a meal ready in 1 hour! This recipe fits perfectly in a 6-quart standard pressure cooker.
1 onion, chopped
4 garlic cloves, sliced
2 cups dried kidney beans, soaked overnight
1 pound Beyond Beef Beefy Crumble (http://beyondmeat.com/products/view/beefy-crumble)
1 tbsp no-salt chili powder
1 can or jar of tomato paste
3 bay leaves
enough water to cover all the ingredients
Simply combine all the ingredients into your 6-quart (or larger) pressure cooker. Place on medium high heat until the weight starts to rock consistently and bring the heat down to medium. Cook for 30-45 minutes. Safely wait until the pressure normalizes before eating!