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

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6 responses to “Vegetarian Chili in a Pressure Cooker

  1. Hi, I love this recipe.. I got addicted to it and been doing it quite often. I changed some things, and posted it to my blog, which is in Portuguese.. if you want to take a look, you can see the result of your recipe with a Brazilian touch 🙂
    xx

  2. Great recipe! Thank you for posting it. I made doubled it for people coming over tonight and added corn bread. The pot was empty in 15 minutes and I received many compliments. I will definitely make it for a Monday night community dinner again, tripling it next time. 🙂

  3. I thought that it wasn’t necessary to presoak beans if using a pressure cooker?

  4. Yes soak the beans

  5. YUM!! Added carrots, celery and potato as well! Very nice veggie and cilantro is a nice garnish for it too! Thankya!

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