Chili Bean Macaroni Vegan Instant Pot

Published on March 8, 2015 by Jill McKeever

Chili Bean Macaroni is SO good, I ate for breakfast TWICE! It kept getting better and better. I found the recipe in Dr. Neal Barnard's book, Breaking the Food Seduction; if you're looking to understand why you're having trouble giving up meat and cheese, this book explains a lot.

makes enough for 7 servings

1/2 pound dry elbow macaroni
1 large yellow onion, chopped
1 medium green bell pepper, chopped
2 celery stalks, chopped

3 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried cilantro leaves
2 tablespoons low-sodium tamari
2 teaspoons Hickory liquid smoke

1 (28-ounce) can diced tomatoes
1 (27-ounce) can dark red kidney beans
1 cup frozen yellow corn

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