She Strengthens

Pressure Cooker Magic: Quick and Delicious Vegan Chili

Are you tired of spending hours in the kitchen to prepare a hearty and flavorful meal? Look no further! With the help of a pressure cooker, you can whip up a delicious vegan chili in under an hour. This recipe is a game-changer for busy home cooks who want to enjoy a nutritious and satisfying meal without breaking a sweat.

The Secret to Success: Soaking and Pressure Cooking

The key to this recipe’s success lies in the combination of soaking and pressure cooking. By soaking the dried black beans overnight, you’ll reduce the cooking time significantly. Then, by using a pressure cooker, you’ll be able to cook the chili to perfection in just 30 minutes.

A Flavorful Blend of Ingredients

This vegan chili recipe is packed with flavor, thanks to the combination of sautéed onions, garlic, and red bell peppers, along with a blend of spices, chipotles, and tomato paste. The addition of corn kernels at the end adds a delightful crunch and sweetness to the dish.

Customize to Your Taste

While this recipe is vegan-friendly on its own, you can always add your favorite non-vegan toppings to suit your taste. Sour cream, shredded cheese, and tortilla chips are all great options to customize your meal.

Electric or Stovetop: You Choose

This recipe can be made in either an electric or stovetop pressure cooker, making it accessible to a wide range of home cooks. Simply adjust the cooking settings according to your pressure cooker’s instructions.

Plan Ahead and Enjoy

Remember to soak the beans overnight to ensure they’re ready for cooking the next day. With a total cooking time of just 1 hour and 30 minutes, you’ll have a delicious and healthy meal ready to go in no time. Plus, this recipe freezes well, making it perfect for meal prep or a quick lunch or dinner.

Ingredients and Instructions

For the chili:

• 1 pound dried black beans (about 2 1/2 cups)
• 3 tablespoons vegetable oil
• 4 medium garlic cloves, finely chopped
• 2 medium red bell peppers, cored, seeded, and medium dice
• 2 medium red onions, medium dice
• 1 tablespoon kosher salt, plus more for seasoning
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 tablespoon tomato paste
• 2 tablespoons minced chipotles in adobo sauce (about 2 medium chipotles)
• 2 1/2 cups water, plus more for soaking the beans
• 1 (14-1/2-ounce) can crushed tomatoes
• 2 cups corn kernels, thawed if frozen (about 10 ounces)

Optional garnishes:

• Shredded sharp cheddar cheese
• Coarsely chopped fresh cilantro or thinly sliced scallions
• Lime wedges
• Sour cream
• Tortilla chips

Instructions:

1. Soak the beans overnight and drain.
2. Heat the oil in a 6-quart stovetop pressure cooker over medium heat.
3. Add the garlic, bell pepper, onion, and salt. Cook until the vegetables are soft.
4. Add the chili powder, cumin, tomato paste, and chipotles. Cook until fragrant.
5. Add the water, crushed tomatoes, reserved beans, and salt. Stir to combine.
6. Lock the lid and bring to high pressure. Cook for 30 minutes.
7. Remove from heat and let the pressure come down naturally.
8. Quick-release any pressure left, then remove the lid.
9. Stir in the corn and let it sit for 3 minutes.
10. Taste and season with salt as needed. Serve with your choice of garnishes.