xiaoxl/recipe_data huggingface dataset:
Tomato and Basil Quiche
Category: breakfast-and-brunch
By Karen Griffin

This is a mix of a couple of recipes that I've made before. It's easy to prepare, and looks and tastes like you spent all day in the kitchen!

Ingredients:
1 tablespoon olive oil
1  onion, sliced
2  tomatoes, peeled and sliced
2 tablespoons all-purpose flour
2 teaspoons dried basil
3  eggs, beaten
½ cup milk
salt and pepper to taste
1 (9 inch) unbaked deep dish pie crust
1 ½ cups shredded Colby-Monterey Jack cheese, divided

Directions:
Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes. Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper. Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese. Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 1 (9 inch) pie

Calories: 378.5
Fat: 26.1 g
Saturated fat: 12.2 g
Carbohydrates: 23 g
Sugars: 4.4 g
Dietary fiber: 1.3 g
Protein: 13.7 g
Cholesterol: 127.3 mg
Sodium: 697.5 mg
Instant Pot® Butter Pecan Oatmeal
Category: uncategorized
By thedailygourmet

Oatmeal is such a great breakfast food, customizable to suit each person's palate. The shining stars in this breakfast dish are of course the pecans, and a butter pecan-flavored coffee creamer.

Ingredients:
½ cup rolled oats
1 ½ cups water, divided
2/3 cup butter pecan-flavored coffee creamer
½ teaspoon cinnamon sugar
1 pinch salt
1 tablespoon unsalted butter
¼ cup chopped pecans
1 pinch of cinnamon sugar

Directions:
Pour 1 cup water into a multi-functional pressure cooker (such as Instant Pot®). Set an elevated trivet inside. Combine oats, remaining water, coffee creamer, 1/2 teaspoon cinnamon sugar, and salt in a small heat resistant bowl. Set onto the trivet. Close and lock the lid. Select porridge setting according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Meanwhile, melt butter in a skillet over medium-high heat. Add pecans and sprinkle with cinnamon sugar. Allow butter to brown and nuts to toast, about 1 minute depending on size of pecan pieces. Remove from heat. Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Spoon oatmeal into 2 bowls and top with equal amounts of toasted pecans. Serve immediately.

Prep time: 5 mins
Cook time: 15 mins
Total time: 37 mins
Yields: 2 servings

Calories: 225.9
Fat: 16.9 g
Saturated fat: 4.7 g
Carbohydrates: 16.7 g
Sugars: 0.7 g
Dietary fiber: 3.4 g
Protein: 4 g
Cholesterol: 15.3 mg
Sodium: 125 mg
Tasty Creamed Spinach


Ingredients:
butter, garlic cloves, unbleached all-purpose flour, light cream cheese, half-and-half, black pepper, sea salt, nutmeg, cayenne pepper

Directions:
In a large pot over medium-high heat, add 2 tablespoons butter and when melted, throw in spinach leaves. Stir every 30 seconds for about 2 minutes. Transfer to a colander to drain.
In a medium saucepan over medium heat, add remaining butter. When melted, add onions and sauté for 1 ½ minutes. Add red peppers and cook for 1 ½ minutes. Add garlic and sauté for 1 minute. Add flour and whish until ingredients are well coated. Add cream cheese; stir until blend inches Whisk in half-and-half a little at first and when sauce is very thick, pour the rest.
Reduce heat to medium-low and season with freshly black pepper, sea salt, nutmeg, cayenne pepper and hot sauce. Taste and adjust if necessary. Add drained spinach, stir until well incorporated and when heated through, remove from heat and serve immediately. 4 servings.
Air Fryer Steak and Cheese Melts
Category: main-dish
By Soup Loving Nicole

Steak and cheese melts from start to finish in the air fryer. Perfectly cooked steak and veggies topped with melty cheese and served in hoagie rolls are sure to be a hit.

Ingredients:
1 pound beef rib-eye steak, thinly sliced
2 tablespoons Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 medium onion, sliced into petals
4 ounces sliced baby portobello mushrooms
½  green bell pepper, thinly sliced
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon ground mustard
¼ teaspoon ground black pepper
4  hoagie rolls
4 slices Provolone cheese

Directions:
Place steak in a bowl and add Worcestershire and soy sauce. Cover and refrigerate 4 hours to overnight. Remove from the refrigerator and let come to room temperature, about 30 minutes. Preheat the air fryer to 380 degrees F (190 degrees C). Combine onion, mushrooms, and bell pepper in a large bowl. Add olive oil, salt, ground mustard, and pepper; stir to coat. Place hoagie rolls in the basket of the air fryer and cook until toasted, about 2 minutes. Transfer rolls to a plate. Place steak in the basket of the air fryer and cook for 3 minutes. Stir and cook for 1 more minute. Transfer to a plate. Add vegetable mix to the basket of the air fryer and cook 5 minutes. Stir and cook until softened, about 5 more minutes. Stir steak into the vegetable mixture. Place cheese slices on top, slightly overlapping. Cook until cheese is melted and bubbly, about 3 minutes. Spoon mixture onto toasted rolls and serve immediately.

Prep time: 10 mins
Cook time: 25 mins
Total time: 5 hrs 5 mins
Yields: 4 sandwiches

Calories: 679.1
Fat: 26.4 g
Saturated fat: 10.2 g
Carbohydrates: 75.4 g
Sugars: 8 g
Dietary fiber: 4.9 g
Protein: 33.4 g
Cholesterol: 81.9 mg
Sodium: 1540.8 mg
Tequila Pork Roast


Ingredients:
boneless pork loin roast, olive oil, beef broth, celery ribs, carrots, onion, bay leaf, Coleman's dry mustard, white wine worcestershire sauce

Directions:
Heat pan with olive oil.
Rub roast with salt and pepper.
Place roast in pan, browning on all sides.
Add Tequila and deglaze pan, scraping up all the brown bits.
Add the beef broth.
Add the diced veggies and bay leaf.
Cover and simmer for 1 to 1 1/2 hours until tender.
Remove roast to platter, tent with aluminum foil.
Prepare Sauce-----------------.
Make slurry of the mustard, horseradish, peanut butter and Worcestershire, set aside.
Strain juices from the roast, pressing hard on the solids to get all the good stuff.
Return juice to pan and reduce, about 1/2 hour until about half.
Add mustard slurry.
Return to a simmer- correct seasoning.
Slice roast thinly, serving sauce on the side.
Cabbage Roll Casserole
Category: main-dish
By BUCHKO

I use to make regular cabbage rolls until I found this recipe. Now, instead, I make this and it is as good as the regular cabbage rolls and alot easier.

Ingredients:
2 pounds ground beef
1 cup chopped onion
1 (29 ounce) can tomato sauce
3 ½ pounds chopped cabbage
1 cup uncooked white rice
1 teaspoon salt
2 (14 ounce) cans beef broth

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

Prep time: 10 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 40 mins
Yields: 12 servings

Calories: 352.4
Fat: 20.6 g
Saturated fat: 8.3 g
Carbohydrates: 25.5 g
Sugars: 7.6 g
Dietary fiber: 4.7 g
Protein: 17.1 g
Cholesterol: 64.3 mg
Sodium: 840.1 mg
Vegetarian Gravy
Category: side-dish
By Becky

This is a delicious vegetarian gravy!

Ingredients:
½ cup vegetable oil
⅓ cup chopped onion
5 cloves garlic, minced
½ cup all-purpose flour
4 teaspoons nutritional yeast
4 tablespoons light soy sauce
2 cups vegetable broth
½ teaspoon dried sage
½ teaspoon salt
¼ teaspoon ground black pepper

Directions:
Heat oil in a medium saucepan over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in flour, nutritional yeast, and soy sauce to form a smooth paste. Gradually whisk in the broth. Season with sage, salt, and pepper. Bring to a boil. Reduce heat, and simmer, stirring constantly, for 8 to 10 minutes, or until thickened.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 2 1/2 cups

Calories: 133.5
Fat: 11.2 g
Saturated fat: 1.4 g
Carbohydrates: 6.9 g
Sugars: 3.2 g
Dietary fiber: 0.6 g
Protein: 1.7 g
Sodium: 381.8 mg
Korean Nori Snacks


Ingredients:
nori, salt

Directions:
Preheat oven to 400.
Brush each sheet of nori with sesame oil and sprinkle with salt.  Put on a baking sheet.  Roast until crisp, about 10 minutes.  Remove and cut into strips or quarters.
Super Easy Rosemary Bread Machine Bread
Category: bread
By Stacy

Mouth-watering and easy to adjust to your personal tastes. Bakes up light and spongy. No eggs, milk or butter. My toddlers all want 2nds and 3rds of this when I make it!

Ingredients:
1 cup warm water (110 degrees F (43 degrees C))
2 ½ teaspoons active dry yeast
3 tablespoons white sugar
1 ½ teaspoons salt
3 tablespoons olive oil
½ teaspoon ground thyme
½ teaspoon garlic powder
2 teaspoons crushed dried rosemary
3 cups all-purpose flour

Directions:
Pour the water into the pan of a bread machine, then sprinkle in the yeast and sugar. Let the mixture sit in the bread machine until a creamy foam forms on top of the water, about 10 minutes. Sprinkle in the salt, then add olive oil, thyme, garlic powder, rosemary, and flour. Set the machine for light crust setting, and start the machine.

Prep time: 10 mins
Cook time: 3 hrs
Total time: 3 hrs 10 mins
Yields: 1 1-1/2 pound loaf

Calories: 318.6
Fat: 7.5 g
Saturated fat: 1.1 g
Carbohydrates: 55.1 g
Sugars: 6.5 g
Dietary fiber: 2.3 g
Protein: 7.2 g
Sodium: 585.1 mg
4th Generation Homemade Cherry Pie


Ingredients:
cherries, granulated sugar, unsifted flour, salt, butter, flour, salt, shortening, water

Directions:
Preheat oven to 425 degrees.
To Make Pie Crusts:
Combine flour and salt in medium sized bowl.
Cut in shortening with pastry cutter until mixture resembles little round pieces of dough.
Add your tablespoons of water one at a time, stirring together with a fork.
Form dough into 2 balls.
Between two sheets of wax paper, roll out one ball of dough to the width and length of an average pie dish. It should be about 1/8 of an inch thick when completely rolled out. Carefully remove top wax sheet, and flip bottom wax sheet with pie crust onto your pie dish,(with the pie crust facing inside of your pie dish].
Carefully remove wax sheet, and press pie crust into your pie dish.
Roll out your second ball of dough for the top pie crust.
Pour in your filling when done into the pie crust.
Take your second pie crust for the top, peel off the top wax paper  and place (pie crust down] on your pie, carefully peeling back the bottom piece of the wax paper.
Pinch edges together, use a fork to create a decorative edge.
Poke holes with a fork into the top of the crust.
Bake at 425 degrees until crust is golden brown.
To Make Filling:
Drain cherries, reserve 1 cup of cherry liquid. Set cherries aside to stir in later.
Combine sugar, flour and salt in medium sized saucepan.
Stir in reserved cherry liquid.
Bring to a boil while stirring continously with a whisk.
When sauce is thick, reduce heat to a simmer.
Simmer for 5 min, still stirring.
Stir in butter and almond extract, and the cherries that you drained the liquid from. Do this with a spoon, so the cherries don't tear.
Remove from heat.
Dama Be Potaatas


Ingredients:
onions, tomato paste, garlic cloves, beef steaks, water, tomatoes, green pepper, salt, cardamom, cinnamon, potatoes

Directions:
Chop onions and put in pot and fry in oil at medium heat.  Keep covered, stirring occasionally.  Add water and cover, leaving on medium heat for 5-10 minutes until water is almost evaporated.  Lightly blend onions and return to pot and add chopped tomatoes.
Peal and chop potatoes and fry potatoes until golden.
Chop steak into small pieces and add to pot with chopped pepper, salt, cardamom and cinnamon.  Cover and leave for 3 minutes.  Add tomato paste and stir, adding water until smooth and runny.  Add potatoes, cover and leave to simmer for 10 minutes adding more water occasionally.  Stir in crushed garlic.
Chocolate Chip Pancakes


Ingredients:
unsalted butter, milk, flour, sugar, baking powder, salt, eggs, butter

Directions:
In a small saucepan, combine the butter and milk. Place over low heat just until warm and the butter is melted. Let cool slightly. In a bowl, combine the flour, sugar, baking powder, and salt; mix well.
In a large bowl, whisk the eggs with a fork. Whisk in the milk mixture. Add the dry ingredients and mix just until barely blended. Add the chocolate chips and mix. Mixture will be very thick.
Heat a griddle or large skillet over medium heat. Add about 1 teaspoon of butter and melt until bubbly. Ladle 3 tablespoons of batter for each pancake onto the hot surface and cook until bubbly on the top and golden brown on the bottom. Turn and cook until golden brown on the other side, about 30 seconds more. Repeat until all the batter is used up. Serve hot.
Seven Grain Bread II
Category: bread
By Pat

A delicious and wholesome bread. I buy the 7-grain cereal in the bulk section of the supermarket.

Ingredients:
1 ⅓ cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
3 tablespoons dry milk powder
2 tablespoons vegetable oil
2 tablespoons honey
2 teaspoons salt
1  egg
1 cup whole wheat flour
2 ½ cups bread flour
¾ cup 7-grain cereal

Directions:
Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select Whole Wheat Bread cycle, and Start.

Prep time: 10 mins
Cook time: 1 hr 30 mins
Total time: 3 hrs
Yields: 1 2-pound loaf

Calories: 284.6
Fat: 5.2 g
Saturated fat: 0.8 g
Carbohydrates: 50.6 g
Sugars: 6 g
Dietary fiber: 3.5 g
Protein: 9.8 g
Cholesterol: 23.8 mg
Sodium: 629.4 mg
Asian Glazed Chicken Thighs
Category: world-cuisine
By Essanaye

Slightly spicy, but the sweetness tames the heat.  Serve with rice.

Ingredients:
½ cup rice vinegar
5 tablespoons honey
⅓ cup soy sauce (such as Silver Swan®)
¼ cup Asian (toasted) sesame oil
3 tablespoons Asian chili garlic sauce
3 tablespoons minced garlic
salt to taste
8  skinless, boneless chicken thighs
1 tablespoon chopped green onion  (Optional)

Directions:
Whisk the vinegar, honey, soy sauce, toasted sesame oil, chili garlic sauce, garlic, and salt in a bowl until smooth. Pour half the marinade into a large plastic zipper bag; retain the other half of the sauce. Place the chicken thighs into the bag containing marinade, squeeze all the air out of the bag, and seal. Shake a few times to coat chicken; refrigerate for 1 hour, turning bag once or twice. Preheat oven to 425 degrees F (220 degrees C). Pour the other half of the marinade into a saucepan over medium heat, bring to a boil, and cook for 3 to 5 minutes, stirring often, to thicken sauce. Remove the chicken from the bag; discard used marinade. Place chicken thighs into a 9x13-inch baking dish, and brush with 1/3 of the thickened marinade from the saucepan. Bake 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes; meanwhile, bring remaining marinade back to a boil for 1 or 2 minutes, and serve chicken with marinade. Sprinkle with green onions.

Prep time: 5 mins
Cook time: 30 mins
Total time: 1 hr 40 mins
Yields: 4 servings

Calories: 544
Fat: 30.2 g
Saturated fat: 6.7 g
Carbohydrates: 26.6 g
Sugars: 22 g
Dietary fiber: 0.8 g
Protein: 40.6 g
Cholesterol: 142 mg
Sodium: 1852.3 mg
Creamed Corn With Bacon and Leeks


Ingredients:
corn, 1% low-fat milk, cornstarch, sugar, salt, black pepper, bacon, leek

Directions:
Cut kernels from ears of corn to measure 3 cups.  Scrape milk and remaing pulp from ears.
Place 1-1/2 kernels, milk, cornstarch, sugar, salt and black pepper in food processor and process until smooth.
Cook bacon in non-stick skillet until crisp.  Remove bacon from pan and reserve 1 tsp drippings.  Crumble bacon.  Add leek to the pan and cook for 2 minutes stirring constantly.
Add pureed corn mixture remaining corn and corn milk to pan.  Bring to a boil and reduce heat.  Simmer until slightly thickened.
Easy Enchilada Casserole with Olives


Ingredients:
ground beef, onion, garlic cloves, black olives, corn tortillas, cheddar cheese, chives

Directions:
Preheat oven to 375'. Grease a 11x7 baking pan place on a foil lined baking sheet and set aside.
In a skillet brown the ground beef, onion and garlic, drain the fat. Place back in the skillet and add the enchilada sauce and 1/4 cup of the black olives. Bring to a boil, cover and reduce heat to low stirring occasionally. Cook 5 minutes.
Layer 1/2 of the tortillas on the bottom of the prepared baking dish. Cover with 1/2 of the meat mixture, sprinkle with 1 cup of the cheese. Repeat layers; cover with foil sprayed with no-stick spray.
Bake for 20 minutes. Uncover and bake for an additional 5 minutes or until bubbly. Sprinkle with remaining black olives and sprinkle with chives. Let set 10 minutes before slicing.
Mast-O Khiar (Persian Yogurt and Cucumber Dip)


Ingredients:
English cucumber, raisins, yogurt, sour cream, green onion, of fresh mint, fresh dill weed, garlic cloves, walnuts, salt, black pepper, of fresh mint

Directions:
In a serving bowl combine the cucumber, raisins, yogurt, sour cream, scallions, mint, dill, garlic and walnuts.
Stir mixture thoroughly and season with salt and pepper to taste.
Cover and refrigerate dip for at least 1 hour before serving.
When ready to serve, garnish with the mint, rose petals and the rose bud, if using.
Serve with pita bread triangles, Arabic bread, crostini, etc.
Yield is estimated.
Zucchini Appetizer


Ingredients:
zucchini, Bisquick, parmesan cheese, onion, parsley, salt, season salt, oregano, pepper, garlic clove, eggs

Directions:
Preheat oven to 350°F.
Mix all ingredients together.
Pour into greased pan OR 18 greased cupcake pan.
Bake until golden brown (1 hour for pan, 35 minutes for cupcakes].
Artichoke Blue Cheese Butter


Ingredients:
canned artichoke hearts, butter, blue cheese, garlic clove, shallot, lime

Directions:
Drain artichokes, and fry in two tablespoons of butter until a bit dark, I like to fry these until some of the leaves are brown.
Separately melt the rest of the butter, add the shallot and cook a bit 2 minutes, add garlic cook a bit more and then add blue cheese till it melts with the butter.  Then add 1/4 lime and mix, add the artichokes and mix.
Serve and lastly squeeze the other half of the lime on top.  Enjoy.
Hearty Italian Soup (Full Meal)


Ingredients:
tomato juice, crushed tomatoes, chicken broth, onion, small shell pasta, ricotta cheese, garlic

Directions:
I make this in a large 12 cup stock pot.
Remove the casing from the sausages.
tear in small pieces and fry with a small amount of olive oil.
Cook 3/4 of the way through.
Do the same with the meatballs unless you are using frozen precooked ones.
Add in the diced onion once the sausage has started to fry.
Set aside.
In the stock pot add all the tomato juice, tomatoes,chicken stock,garlic and spices.
Add in the sausages, onions and meat balls.
Simmer for 2-3 hours tasting and adding your own herbs and salt and pepper to your liking.
Add in the pasta shells and tortellini.
Add in the tub of ricotta cheese stirring thoroughly.
cook for approx 10 minutes.
serve with Parmesan cheese and crusty bread.
Walnut Cookies


Ingredients:
egg, caster sugar, vanilla extract, all-purpose flour, walnuts

Directions:
Preheat oven to 315°F/160°C.
Beat the egg, egg yolk, sugar and vanilla until well combined.
Add the sifted flour and stir until smooth.
Fold in the chopped walnuts.
Using a teaspoon, drop dough mixture well apart onto parchment-lined baking tray.
Flatten slightly with fork.
Bake for 15-17 minutes (until golden and crisp].
Allow to cool on trays.
Magnolia Cafe Oatmeal Muffins


Ingredients:
old-fashioned oatmeal, milk, all-purpose flour, baking powder, salt, cinnamon, eggs, light brown sugar, butter, vanilla extract

Directions:
Preheat oven to 400*.
Grease well a 12 cup muffin tin.
In a medium size bowl, mix the oats, and the milk and set aside for 10 minutes.
Meanwhile,in a large bowl, mix together the dry ingredients, making a well in the center.
Stir in the liquid ingredients and the oatmeal mixture until just combined, being careful not to overmix.
Batter may be lumpy.
Fill the muffin cups about three-quarters full.
Bake for 16-18 minutes until lightly golden or a cake tester inserted in center of muffin comes with moist crumbs attached.
Do not overbake!
Beef Liver Chinese Style


Ingredients:
soy sauce, honey, brown sugar, wine vinegar, gingerroot, garlic clove, peppercorn, beef liver, cornstarch, onions, mushrooms

Directions:
Combine soy, honey, sugar, vinegar, ginger, garlic and peppercorns.
Pour over liver and let sit and for at least 2 hours (but preferably overnight], stirring occasionally.
Remove liver from marinade, shaking off the peppercorns.
Strain marinade and dispose of solids.
Combine strained marinade with cornstarch and stock and then set aside.
Heat oil and saute onions and mushrooms until limp.
Add onions and mushrooms to marinade.
Saute liver until lightly coloured.
Pour marinade-onion mixture into pan and cook until thickened, stirring constantly.
Serve.
Turkey Chili


Ingredients:
lean ground turkey, red kidney beans, Rotel Tomatoes, black beans, chickpeas, corn, green pepper, onion, garlic cloves, water chestnuts, curry powder, paprika, cumin

Directions:
Drain all cans of beans, including for the water chestnuts.
Set crock pot to medium and add all the ingredients. Cook for 6 hours.
Serve hot (this also chills well and makes for a nice chili sauce over your favourite kind of pasta].
Smoked Salmon Pinwheels


Ingredients:
Dijon mustard, honey, smoked salmon, red onions, fresh dill, fresh dill sprigs

Directions:
Heat oven to 350°F Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal.
In small bowl, mix mustard and honey; spread over each rectangle. Top each with salmon, onion and chopped dill.
Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.
Bake 13 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Garnish each with dill sprig. Serve warm.
Instant Pot® Protein-Packed Vegetarian Chili
Category: soups-stews-and-chili
By thedailygourmet

This faux chili made in an Instant Pot® might even fool the most discerning of palates!

Ingredients:
2 teaspoons olive oil
1 cup chopped onion
½ cup chopped green bell pepper
½ cup chopped red bell pepper
2 cloves garlic, minced
1 pound vegetarian ground beef substitute (such as Beyond Meat® Beyond Beef®)
1 (15 ounce) can chili beans
1 (14.5 ounce) can diced tomatoes
2 tablespoons chili powder

Directions:
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, and bell peppers. Saute until tender, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add ground beef substitute. Stir, breaking up into crumbles. Add beans, tomatoes, and chili powder. Hit Cancel. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve immediately.

Prep time: 10 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 6 servings

Calories: 225.4
Fat: 6.1 g
Saturated fat: 0.3 g
Carbohydrates: 26 g
Sugars: 7.4 g
Dietary fiber: 8.5 g
Protein: 19.1 g
Cholesterol: 0.3 mg
Sodium: 743.3 mg