Step 1

Drain half of the liquid from the canned tomatoes. Pour half of the tomatoes into a blender and blend smooth. Add the remaining tomatoes and blend briefly, just long enough to chop the tomatoes without blending them smooth.

Step 2

Turn your Instant Pot to the “Sauté” setting on “Normal”. Once hot, add the vegan butter. When the butter begins to sizzle, add the onion, garlic, flour, and spices. Cook for 2 minutes.Note: The chili powder blend aroma is strong at this stage but will mellow significantly throughout the cooking process.

Step 3

Stir in the blended tomatoes, vegetable broth, mushrooms, celery, carrot, green pepper, soy sauce, brown sugar, and dark chocolate. Close the Instant Pot lid securely, (with valve is set to “Sealing”) and switch to “Manual” mode (the pressure cooking mode) and set time for 6 minutes.

Step 4

Once the cook time has completed, carefully release the pressure manually (be sure to keep the stream of steam away from your face and hands.) Once it’s safe to do so, open the lid.

Step 5

Turn the Instant Pot back to the “Sauté” setting on “Normal”. Add the kidney beans, black beans, and vegan ground “beef”. Simmer, stirring regularly, until the desired consistency is reached.

Step 6

Taste and adjust the seasoning.