Vegan White Chili (Instant Pot)

Recipe from Lori Rasmussen of My Quiet Kitchen 

Husband-Tested in Alice’s Kitchen
Yield: 6 servings

Who doesn't love chili on a cold day?  This one is not only vegan, but it's gluten-free and can be made without oil.  It's quite meaty and so tasty!  This is an Instant Pot recipe, but can be made on the stove top.  Soy curls have been a revelation to me.  I buy mine on Amazon, but you can also get them from Butler.

2 teaspoons olive oil, optional (Omit or sub water or broth for sautéing oil-free.)
2 medium onions, chopped
1 large green bell pepper, chopped
6 cloves garlic, minced
2 large jalapeños, stems and seeds removed, diced 
1 Tablespoon cumin
1 teaspoon chili powder
1 teaspoon mushroom powder blend, such as Trader Joe's umami seasoning (Substitute powdered dried mushroom + a pinch of salt)
½ teaspoon poultry seasoning
½ teaspoon oregano
4 cups vegetable broth
1 (4 oz) can diced green chiles
1 ⅓ cups TVP (textured vegetable protein) or 2 cups crumbled soy curls (Use your hands to break soy curls into smaller pieces.)
2 (15 oz) cans white beans, such as cannellini or great northern, rinsed and drained
2 cups corn kernels, thawed if using frozen (I used frozen roasted corn.)
1 teaspoon fine sea salt
Black pepper, to taste

¼ to ½ teaspoon liquid smoke, optional
½ cup coconut milk
1 Tablespoon nutritional yeast
1 teaspoon sea salt
2 teaspoons fresh lime juice

Optional Garnishes:
fresh lime juice; cilantro; diced avocado; pico de gallo

In a 6 quart or larger Instant Pot, add the oil, if using, to the insert and turn on the sauté function. Add the onion and cook for 5 minutes, stirring occasionally.
Add the bell pepper and garlic. Stirring frequently, cook for 1 to 2 minutes. Add the jalapenos, cumin, chili powder, mushroom powder, poultry seasoning, and oregano. Stir and cook for about 1 minute.
Add the vegetable broth, green chiles, TVP or soy curls, beans, corn, salt, and pepper. Stir to combine, then lock on the Instant Pot lid. Make sure the valve is set to sealing. Cook on high pressure for 4 minutes.
While the chili cooks, make the cashew milk. Combine water and cashews in a blender. Blend on high speed until smooth. Add nutritional yeast, if using, salt, and lime or vinegar. Blend again to combine.
When the Instant Pot beeps and the 4 minutes at high pressure are complete, carefully quick release the pressure, and remove the lid. Stir the cashew milk into the chili. Let rest for about 10 minutes, stirring occasionally. Taste and adjust seasonings adding lime juice, salt and pepper, and/or liquid smoke, if desired. The chili will thicken as it sits.  Leftover chili can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 2 months.
Calories: 318 calories per serving