This stuff is awesome. I've been making it at least once a week. I've tried it with a couple of additions, noted below.
2 t. olive oil
1 medium onion, chopped
3 cloves of garlic, minced
2 T. chili powder
2 t. dried oregano
2 t. ground cumin
1.5- 2 c. vegetable broth (use 2 cups if you add the optional TVP)
1 28 ounce can of crushed tomatoes
1-3 chipoltle peppers, chopped (less if you prefer milder chili) plus a teaspoon of sauce from the can*
5 cups of drained canned beans of your choice. I've used a combo of black beans, pinto beans and great northern beans, based on what's in my pantry. I've also used formerly dry beans that I've cooked.
1/2 t. salt
1 c. chopped kale (optional)
1/2 c. textured vegetable protein (optional) or 1 Beyond Meat Italian sausage, cut into small pieces (easier to cut while it's still mostly frozen, also optional)
Shredded cheddar cheese or sour cream to taste, if desired.
Might need some additional salt to taste
Set your instant pot to saute. Add the olive oil and saute the oniions and garlic like you probably do for all of the other stuff you cook. Add all of the rest of the ingredients. Stir.
Put the lid on the instant pot, close the steam vent and turn the pot to high. Pressure cook for 12 minutes. Quick release. If you wander off, nothing bad will happen if this does a natural release.
Open. Stir. Ladle into bowls, top with cheese &/or sour cream if you want. Great with tortilla chips. Also good over rice. Or quinoa if that's how you roll. Or put it over pasta and call it chiletti. Whatever you want to do!
* We discovered that Aldi carries canned chipotle peppers, and we use them ALL THE TIME. Use a little for mild flavor. Use a lot for some serious heat. You choose.