Instant Pot Vegetable Chili Recipe from The New Basics — The Mom 100

Ingredients

• 1 medium-size eggplant ((unpeeled; cut into ½-inch cubes))
• 1 tablespoon Kosher salt
• ¼ cup olive oil ((divided))
• 2 medium-size yellow onions ((cut into ¼-inch dice))
• 4 cloves garlic ((finely chopped))
• 2 large green bell peppers ((cored, seeded, and cut into ¼-inch dice))
• 1 can (35 ounces) Italian plum tomatoes
• 1 ½ pounds fresh ripe Italian plum tomatoes ((cut into 1-inch cubes))
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 1 teaspoon fennel seeds
• 1 cup canned dark red kidney beans ((drained))
• 1 cup canned chick-peas ((aka garbanzo beans; drained))
• ½ cup chopped fresh dill
• ½ cup chopped fresh Italian parsley
• 2 tablespoons fresh lemon juice
• Hot cooked rice
• Shredded cheddar cheese
• Sour cream
• Sliced scallions