I read recipes the same way I read science fiction. I get to the end and I think, “Well, that’s not going to happen.”

I am not a 5-star chef okay!!!, so don’t come at me for my verbiage. 

When I am not feeling well or maybe it’s my moon cycle. I often want comfort foods, no salads for me around this time of year or month…thank you very much. 

There is something comforting about chilli, it’s got a spiciness’ to it, hearty veggies, the warmth of the bowl in your hands makes you feel cozy. 

Chilli is my go-to quick comfort food. 

Recently I added an instant pot to my kitchen. HOLLLYYYY CANOLI!!!!!!  I love this device, somehow it promotes my laziness as a cook. It’s just amazing. 

I can toss everything into the pot, set it and forget it. 

The key component when cooking with an instant pot is spices. Don’t shy away from using them and be creative. Always use a tad more of what you like. 

I am not sure if it’s the pressure-cooking method, but the food always comes out packed with FLAVOUR …. LIKE BAM!!!.  

The recipe I am about to share is vegetarian you can always substitute the Beyond Meat Crumbles for whatever Meat of your liking. 

I use a 6 quarts instant pot. 

My COZY INSTANT POT CHILLI FOR LAZY DAYS is great for freezing for up to two weeks. 



1 cup Beyond Meat Crumbles FEISTY

2 carrots chopped (bit size) 

1 cup celery (bit size) 

1 small to med onion 

6 cloves of garlic or one tablespoon of minced garlic (less if you are not a fan) 

1 can of whole kernel corn or 2 cups of frozen corn

1 Can of Bushes Chilly Beans Mild (feel free to use pinto, kidney or black beans) 

1 can of crush/diced tomatoes with basil or plain 10oz 

2 tablespoons of tomato paste

1 carton of vegetable stock  

1 tablespoon cornstarch (optional) 


1 teaspoon of Italian seasoning

1 bay leaf 

1 teaspoon of onion powder 

1 teaspoon of garlic powder 

2 teaspoon of chilli powder 

½ teaspoon of black pepper 

½ teaspoon of salt. (I don’t usually cook with too much salt; I like to add it to the end when using the instant pot)

½ teaspoon of red pepper chilli flakes

Toppings (optional) 

Sour cream or Chipolite sauce 

Cheddar cheese 

Shredded lettuce 

Tortilla chips

Chopped Spinach 


Turn your Instant pot on to Sauté 

Sauté your onions, carrots, celery, and garlic. When the onions start to sweat add your spices turning as you go.

Add your Beyond Meat Crumbles and give it a few turns. 

Take off the instant pot.

Add everything else, do not add in the tin corn right now if that is what you are using add the canned corn to the end after cooking. 

Give it a halfway stir, then add your vegetable stock. Once the stock is covering about 2” above the ingredients you are good to go. If you like a saucier or a runny chilli add more liquid. (you can always adjust thickness at the end with cornstarch) 

Set it and forget it. 

I set my instant pot to 10 mins on high pressure. 

Wait for it to do a natural release (that is when the knob on top goes down, this should be about 10 mins). 

Once the Chili is done you have the option to add your corn starch mixture (corn starch & water) to the Chili. Corn starch gives you the thickness you crave with gravy, sauces, and chilli. 

Bowl your chilli into your favourite chilli bowl, top it will whatever toppings of your desire. Put a do not disturb sign on your door and eat it as you please. 

In all honestly, this takes me minutes to put together, sometimes I skip the whole sauté step and just toss, set, and walk away until it’s done. 

I usually have more than two bowls of Lazy Chili in one sitting. 

Get your Lazy on and Eat some COZY INSTANT POT CHILLI FOR LAZY DAYS. 

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