Black Bean Chili #2

Prep: 15 minutes Cook: Variable

Serves:6-8

By Sabrina Nelson
The great thing about a pressure cooker is that you don't have to plan ahead to make delicious bean dishes from scratch. This pressure cooker chili takes only 11 minutes at high pressure, plus the time it takes to chop the vegetables. This chili may also be prepared in a stovetop pressure cooker, in a regular pot (add approximately 3 hours to the cooking time), or in a slow cooker (add about 10 hours to the cooking time).

Ingredients

  • 2 cups dried black beans (or drained pre-soaked dried beans)
  • 1-2 onions, coarsely chopped
  • 1-2 tsp garlic, minced
  • 1 large red bell pepper, seeded and chopped
  • 2 stalks celery, chopped
  • 1-2 carrots, chopped
  • 1-2 dried chipotle peppers, seeded and chopped
  • 2 tbsp chili powder
  • 28 ounce can diced fire roasted tomatoes
  • 32 ounce carton vegetable broth
  • 1/2 cup dried TVP (textured vegetable protein)

Directions

Beans: Several options: Soak beans overnight, quick soak (bring to boil, cook 2 minutes, rest for 1 hour-or use pressure cooker quick soak method) OR do not soak (this is my method and it works just fine).

Place the onions and garlic in the pot with a small amount of water and cook until softened. Add bell pepper, celery, and carrots and cook for a few minutes longer. Add the remaining ingredients, cover, bring to pressure and cook at high pressure for 11 minutes. (Or bring to a boil, cover, reduce heat and cook for about 3 hours.) Use quick or natural pressure release.

Puree about 1 cup of the chili and return to pot. Mix well and serve. Season with a splash of tamari (soy sauce), if desired.

Hints: There are a lot of variations that you can make with this chili. Use more garlic and chipotle peppers (found in natural food stores or Mexican markets) if you like your chili spicy. If you don't have a bell pepper, make the chili without it. Use baby carrots instead of large carrots to save chopping time. Most people recommend soaking dried beans before cooking, however this is a step that I usually omit with no problem in cooking times or in tenderness of the beans. TVP can be found in the bulk section of most natural food stores.

We really enjoyed this chili and it was great to have it ready to serve only 1 1/2 hours after I decided to make it. (This included chopping time and a natural pressure release of 30 minutes.) An electric pressure cooker takes a bit longer to get up to high pressure, but you don't have to watch it or adjust the temperature during the cooking time. It is wonderful for less "delicate" recipes, such as bean dishes. Watch for other pressure cooker recipes in future newsletters.