Vegetarian Chili

By carvalhohm

Ingredients

• Optional garnishes:
• 1 cup (approximately 8 ounces) dried black beans,
• soaked one hour in boiling water
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 clove garlic, peeled and minced
• 1 medium green pepper, cored, seeded and chopped
• 1 medium red pepper, cored, seeded and chopped
• 1 jalapeño pepper, cored seeded and chopped
• 2 carrots, chopped
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon dried oregano
• 1 (14.5-ounce) can diced tomatoes
• 1 cup water
• salt
• 2 tablespoons minced fresh cilantro
• Chopped black olives
• Sour cream
• Shredded cheddar cheese

Details

Servings 4

Preparation

Step 1

1. Drain beans and set aside.

2. Place Removable Cooking Pot in Pressure Cooker. Add oil.

3. Press the COOK MODE Button for BROWN. Press the START/STOP Button.

4. Preheat 5 minutes. Add the onion, garlic, peppers, carrots, chili powder, cumin, and oregano. Sauté until the onion is soft.

5. Add the soaked, drained beans, tomatoes, and water. Stir to combine. Place Lid on Pressure Cooker. Slide the Safety Lock to the LOCK position.

6. Turn the Pressure Regulator Knob to PRESSURE.

7. Press the PRESSURE MODE Button for HIGH PRESSURE.

8. Press COOK TIME Button until 30 minutes appears on the Display.

9. Press START/STOP Button until the green START Indicator Light appears. The red HIGH PRESSURE Indicator Light will blink slowly and then faster as the cooking countdown begins. The Pressure Indicator Rod will rise as the pressure builds. After cooking under pressure 30 minutes, the Pressure Cooker will
beep three times. Press and hold the START/STOP Button until it beeps.

10. Immediately press the Quick Steam Release Button in short bursts. Steam will emit from the Steam Release Valve. The Pressure Indicator Rod will drop when all the steam has been released. Slide the Safety Lock to UNLOCK position and remove the Lid.

11. If the beans are not tender, replace Lid and LOCK. Repeat Steps 7 through 10, (setting COOK TIME between 3-5 minutes) and cook under pressure an additional 3 to 5 minutes, or until tender.

12. Season with salt to taste. Stir in the chopped cilantro. Serve with cooked white rice and optional garnishes, if desired.

Makes 4 to 6 servings