Black bean chilli

Ingredients:

• 2 Tsp. olive oil
• 3 cups dried black beans
• 1 medium yellow onion (diced)
• 1 red, yellow, or orange bell pepper (diced)
• 4 tomatoes diced (or 15oz crushed tomoatoes can)
• 1 15oz can of sweet corn
• 1 medium jalapeno pepper (seeded and minced*)
• 1 teaspoon dried oregano (optional)
• 1 tbsp Kinder's Organic Woodfired Garlic Seasoning
• 2 tbsps Simply Organic Vegetarian chili seasoning mix
• 2 tsps ground cumin
• 1 teaspoon kosher salt
• water as needed

Topping ideas

• sour cream (or cashew sour cream)
• diced avocado
• cilantro
• diced red onion
• diced green onion shoots

Method::

1. Soak the black beans in cold water for at least 4 hours, preferably overnight. Drain and keep aside.
2. Hit “Saute” button on your Instant Pot. Add olive oil. When hot, add the onions, bell pepper, and oregano (optional). Saute, stirring occasionally, until tender, about 7 minutes.
3. Add the Kinder' sgarlic seasoning, chili mix, and cumin and cook, stirring constantly, for one minute.
4. Add the corn, beans, tomatoes, jalapeño, salt, and water. Add water till all the ingredients are covered. Stir to combine.
5. Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position.
6. Press the “Manual” button (or "Pressure Cook" button on newer models) and set the timer for 50 minutes.
7. Let the pressure release naturally (can probably do quick release as well).
8. Scoop into individual bowls and add toppings if desired.

Source:

Kitchen Treaty, Modified on Aug 13, 2022

Tags:

[[Instantpot]] [[Soups]] [[Indian recipes]]