Vegetarian Chili in a Pressure Cooker

I know I’ve said it before, but pressure cookers are awesome.  It blends the flavors together like a crock pot does, except a pressure cooker does it a lot faster.  This chili was delicious.  It really had that rich spicy taste that chili needs and it didn’t taste like a wimpy vegetarian version (some veggie chilies just taste like vegetable soup!)

1 C kidney beans (soaked overnight)

1 C black beans (soaked overnight)

1 T oil

1 onion, chopped

2 garlic cloves, sliced

4 roma tomatoes, roughly chopped

6 oz. can of tomato paste

3 t salt

1 1/2 t black pepper

1 T cumin

1 T oregano

1 bay leaf

1 whole chili (such as thai bird chili or jalepeno)

4 C water

1 C corn, uncooked, cut off the cob

1. In an open pressure cooker, saute the onion and garlic in the oil until soft.
2. Add everything else (except the corn) to the pressure cooker.  Pressure cook for 20 minutes.
3. After the pressure has stopped, remove the lid.  Take out the bay leaf and chili pepper.
4. Add corn and cook for an additional 5 minutes.
5. Serve with shredded cheese and cornbread.

serves 4-6