OK you guys, I have good news, and I have bad news.
First the good news – Normalcy has returned! We have an offer on our old house AND we’ve been able to cook!! Plus, now that we won’t be so financially strapped soon, I’ve been shopping for a new range! One with a window and a light! Eee. ^_^
The bad news? It’s November, and in Minneapolis, that means that every day without snow is its own little miracle. When I made this chili there was still green grass on the ground, but as I write this, we’re buried under 6 inches of snow! 🙁
The silver lining is that means it’s time for delicious warm-you-up food like soup and chili!
This chili is super easy and hands-off thanks to the use of a pressure cooker. Remember how I was saying that my pressure cooker changed my life? Well, let me reiterate that – my pressure cooker is the best thing since sliced bread. Love it! I’ll admit this isn’t quite as convenient as making “dump chili” (you know, one where you just dump in a bunch of cans!) in a crock pot, but it does have one major bonus – – using dried beans means you aren’t getting all of the sodium you would from canned beans, nor are you eating something that has spent months in a plastic lined can. Plus they’re so cheap! I know, canned goods don’t exactly seem like they break the bank, but if you do the math on dried beans, they really are worth it when you have the time.
- 1 lb dried black beans about 2 1/2 cups
- 4 garlic cloves finely chopped
- 1 red bell pepper cored, seeded, and medium dice
- 1 green bell pepper cored, seeded, and medium dice
- 2 chiles in adobo sauce diced
- 1 large red onion medium dice
- 1 can diced tomatoes
- 1 tbsp kosher salt
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tbsp tomato paste
- 2 1/2 c water to desired thickness
- 2 c corn frozen and thawed, canned and drained, or dried and soaked
Rinse and sort beans. Put beans in pressure cooker with 3x as much water (approximately 2c beans and 6c of water, or whatever your pressure cooker manual recommends.) Cook on high pressure for 8 minutes (or according to your machine’s directions.) While the beans are cooking, mince the garlic, and dice the onions and peppers. Drain beans and return to pressure cooker, then add vegetables (except corn), spices, tomato paste, and water. Cook on high pressure for 4 minutes. Add corn and cook an additional 2-3 minutes.
Tagged: gluten free, soup, vegan, weeknight meals
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