Step 1

Turn your pressure cooker to sauté. Add oil. After the cooker heats up, sauté the onions for about 2 minutes.

Step 2

Add the spices and garlic and sauté for 1 minute.

Step 3

Add in the rest of your ingredients. Put lid on, close the valve and set pressure cooker to high for 10 minutes. Let the pressure slow release.

Step 4

After it's cooked, stir in the apple cider vinegar and let it cool down a little bit. Food always tastes better when it's cooled down a bit.

Step 5

Serve with vegan corn bread, vegan sour cream & cheese, or a fresh loaf of bread.

Step 6

Heat a large pot or dutch oven over medium heat. Once the pot is hot, add a splash of oil (olive or vegetable oil) to the pot. Add the diced onion and garlic to the pot and sauté for 2-3 minutes until they become fragrant and start to soften.

Step 7

Add the seasonings and garlic. Stir well and cook for 1-2 minutes until the spices become fragrant.

Step 8

Add the can of fire roasted tomatoes, bell pepper, tomato paste, refried beans, salt, vegetable broth and beer. Stir everything together.

Step 9

Add the beans and stir well. Bring the chili to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, stirring occasionally. The longer the chili simmers, the more the flavors will meld together. Add more liquid if needed.

Step 10

After 30-40 minutes, add in the apple cider vinegar and taste the chili and add salt to your preference. You can also adjust the seasoning at this point if necessary. To make this even more thick, mash up some of the beans in the pot with a potato masher or immersion blender.

Step 11

Top with vegan sour cream, cheese or chives.