Black Bean Chili

Black Bean Chili
Black Bean Chili

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    yellow onion chopped

  • 1

    lg red bell pepper, diced

  • 3

    tbsp canola oil

  • 12

    oz chicken habanero sausages fully cooked

  • 2

    tbsp chili powder

  • 1

    tsp dried oregano

  • 1

    can (14 1/2 oz)diced tomatoes

  • 1/2

    cup frozen corn

  • cooked black beans see following for cooked beans

  • 1

    cup dried beans

  • 1

    lg celery stalk broken in half

  • 1

    dried red chili, such as arbol

  • 2

    cloves garlic peeled

  • 1/4

    tsp salt

  • 1

    bay leaf

  • 1

    tbsp canola oil

Directions

DIRECTIONS FOR THE BLACK BEANS Rinse the beans in cold water in a sieve Pick over and remove any stones or broken beans. In the pressure cooker pot combine the beans, 4 cups water, the celery, chili, garlic, salt, and bay leaf. Drizzle oil over the liquid DO NOT STIR. Lock the lid and cook on high pressure for 25 minutes. Let the steam release naturally. When the pressure valve drops remove the lid lifting away from your face to allow residual steam escape.Test the bean for doneness. It should be cooked through, but not mushy.If it is still firm lock the lid in place and cook on high pressure for 5 more minutes. Quick release the steam. Drain the beans removing the celery, bay leaf and chili with tongs. Set the beans aside. The beans can be cooled, covered and refrigerated for up to 1 day. FOR THE CHILI In the pressure cooker pot saute the onion and the bell pepper in 2 tbsp oil until softened about 5 minutes. Slice the sausages into pieces tht are 1/4 inch thick and add the to the pot. Cook stirring until the sausages sizzle and take on a little color about 2 minutes. Stir in the chili powder and oregano, the add 1 1/2 cups water, the tomatoes, corn, and the beans. Pour the remaining 1 tbsp of oil over the top, but do not stir. If using an electric cooker turn off the saute function. Lock the lid and cook on high pressure for 5 minutes. Quick release the steam. When the pressure drops, remove the lid away from your face to allow residual steam to escape. Stir the chili and let it stand for 5 minutes. For the garnishes 1 cup sour cream 1 cup jack cheese shredded 1/4 cup cilantro chopped

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