Pressure Cooker Vegan Black Bean Chili

Name: Pressure Cooker Vegan Black Bean Chili
Prep time: 9 h 30 min
Cook time: 9 h 30 min
Total time: 9 h 30 min
Yield: 8
Cuisine: American
Ingredients: 2 Tbsps minced chipotles in adobo sauce (about 2 medium chipotles); 397 grams crushed tomatoes; 2 Tbsps chili powder; 283 grams cups corn kernels, thawed if frozen (about; 591 milliliters pound dried black beans (about; 8 servings Coarsely chopped fresh cilantro or thinly sliced scallions; 4 mediums garlic cloves, finely chopped; 1 Tbsp ground cumin; 1 Tbsp kosher salt, plus more for seasoning; 8 servings Lime wedges; 2 mediums red bell peppers, cored, seeded, and medium dice; 2 mediums red onions, medium dice; 8 servings Shredded sharp cheddar cheese; 8 servings Sour cream; 1 Tbsp tomato paste; 8 servings Tortilla chips; 3 Tbsps vegetable oil; 591 milliliters water, plus more for soaking the beans

Pressure Cooker Vegan Black Bean Chili is a gluten free and vegetarian main course. This recipe serves 8. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 488 calories, 18g of protein, and 26g of fat. The Super Bowl will be even more special with this recipe. Head to the store and pick up cilantro, ground cumin, corn kernels, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 9 hours and 30 minutes.

Instructions

Place the beans in a large bowl and pick through them, discarding any broken beans or stones. Cover with at least 3 inches of cold water and allow to soak uncovered and at room temperature for at least 8 hours or overnight.

Ingredients you will need

Beans

Water

Equipment you will use

Bowl

Drain in a colander and set aside.

Equipment you will use

Colander

Heat the oil in a 6-quart stovetop pressure cooker over medium heat until shimmering.

Ingredients you will need

Cooking Oil

Equipment you will use

Pressure Cooker

Stove

Add the garlic, bell pepper, onion, and 1 teaspoon of the salt. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.

Ingredients you will need

Bell Pepper

Vegetable

Garlic

Onion

Salt

Add the chili powder and cumin and cook, stirring occasionally, until fragrant, about 2 minutes.

Ingredients you will need

Chili Powder

Cumin

Add the tomato paste and chipotles and stir to coat the onion mixture. Cook, stirring occasionally, until the tomato paste is no longer raw-tasting, about 1 to 2 minutes.

Ingredients you will need

Tomato Paste

Chipotle Chiles

Onion

Add the measured water, crushed tomatoes, reserved beans, and remaining 2 teaspoons of salt and stir to combine.Lock the lid of the pressure cooker in place and bring to high pressure over high heat. Reduce the stovetop heat to medium and cook the chili for 30 minutes, adjusting the heat as necessary to maintain a visible, steady stream of escaping steam.

Ingredients you will need

Crushed Tomatoes

Beans

Chili Pepper

Water

Salt

Equipment you will use

Pressure Cooker

Stove

Remove the pressure cooker from the heat and allow the pressure to come down naturally for 15 minutes.Carefully quick-release any pressure left in the cooker, then remove the lid (keep your face away from the escaping steam).Stir in the corn and let it sit for 3 minutes to heat through. Taste and season the chili with salt as needed.

Ingredients you will need

Chili Pepper

Corn