Three Bean Vegetarian Chili
Three Bean Vegetarian Chili
Author: The Blue Jean Chef, Meredith Laurence
Recipe from, [i]Comfortable Under Pressure[/i] Cookbook
Ingredients
- 1 cup black beans
- 1 cup Great Northern beans
- 1 cup red kidney beans
- 2 tablespoons olive oil
- 2 yellow onions, chopped
- 2 ribs celery, chopped
- 2 large carrots, sliced ¼-inch thick
- 3 large cloves garlic, minced
- 2 red bell peppers, chopped
- 1 green bell peppers, chopped
- 1 Jalapeño pepper, minced
- 1 teaspoon dried ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons chili powder
- ¼ teaspoon ground cayenne pepper
- 1 tablespoon salt
- 2 tablespoons tomato paste
- 1 (28 ounce) can tomatoes
- 1 quart vegetable stock
- 1 cup corn kernels (fresh, or frozen and thawed)
- 1 cup peas (fresh, or frozen and thawed)
- ¼ cup fresh cilantro or parsley
- sour cream (optional)
- Cheddar cheese, grated (optional)
Instructions
- Place the beans in the pressure cooker and add water to cover the beans by one inch. Pressure cook on HIGH for 5 minutes. Let the pressure drop NATURALLY and carefully remove the lid. Drain the beans and set aside.
- Pre-heat the pressure cooker using the BROWN setting.
- Add the onion, celery, carrot, and garlic to the pressure cooker and cook together over medium heat until tender. Add the peppers and spices and continue to cook for a few minutes. Return the beans to the pressure cooker and add the tomato paste, tomatoes and vegetable stock. Lock the lid in place.
- Pressure cook on HIGH for 15 minutes.
- Let the pressure drop NATURALLY and carefully remove the lid. Stir in the corn and peas. Season to taste with salt and stir in the fresh cilantro or parsley. Serve with sour cream and Cheddar cheese.
Nutrition Information
Serving size: 6-8