Submitted by Amy T.
This is by far my family’s favorite. I make it generally once a week. It is 100% vegan as well as oil, salt, sugar, and gluten-free. while the recipe is fantastic straight out of the pressure cooker, I find that the flavor and spices are enhanced even more the next day as leftovers.
With this recipe I have mixed and matched over 10 different types of dried beans with great results. So, feel free to change the types of beans and ratios of each if you desire. In the end, the recipe needs 2 cups of dried beans total.
Also, try not to skip on the cumin seeds! They give this chili unique and fantastic flavor. Whole cumin seeds can be found inexpensively in the Mexican food section in most grocery stores and come in plastic bags.
Three Bean Vegan Chili
Time:10 minutes prep, 12 minutes high pressure, natural pressure release
2/3 cup dried black beans, soaked for 8 hours (or 1 1/2 cup cooked black beans/1 can)
2/3 cup dried pinto beans, soaked for 8 hours (or 1 1/2 cup cooked pinto beans/1 can)
2/3 cup dried red beans, soaked for 8 hours ( or 1 1/2 cup cooked red or kidney beans/1 can)
1.) Rinse and pick over all of the dried beans. In a large bowl combine all of the dried beans and cover with water. Allow to soak for at least 8 hours. Drain and rinse after soaking. (Skip this step if you are using canned beans. Make sure to drain and rinse if you are.)
2.) In the pressure cooker, saute the cumin seeds, onion, and minced garlic for 5 minutes, adding vegetable broth or water to prevent burning as needed.
3.) Add the remaining ingredients, reserving the diced tomatoes and tomato sauce for after pressure cooking. Stir well and lock lid into place, with the venting valve closed. Set to manual high pressure for 12 minutes (6 minutes if using canned beans). Once 12 (or 6) minutes are up, allow for a natural pressure release.
4.) Stir in the can of diced tomatoes and can of tomato sauce. Allow to cool and thicken with the lid off if time allows. If you find the chili isn’t thick enough, blend 1-2 cups in a high speed blender and return to the pot, or use an immersion blender.
5.) Serve hot with any of the topping ideas below.
1 tsp cumin seeds
2 cups onion, chopped
1 Tbsp minced garlic
3 1/2 cups water or vegetable broth, boiling
3/4 cup carrots, chopped, about 2 carrot sticks
1/4 cup celery, chopped, about 1 celery stick)
1 red bell pepper, de-seeded and chopped
2 Tbsp mild chili powder
1 1/2 tsp dried oregano
1 1/2 tsp cumin
1 tsp smoked paprika
1/2 tsp coriander
1/4 tsp cayenne pepper, optional
After Pressure Cooking:
1-14.5 oz can diced tomatoes
1-14.5 oz can tomato sauce
cashew sour cream
roasted red peppers
favorite hot sauce
shredded vegan cheese
With the pressure cooker method, you can decrease the cooking time even more by using canned/cooked beans. If this is the case, I would reduce the cooking time at high pressure to 6 minutes with a natural pressure release. Just use your best judgement as you change the recipe!
I like the chili on its own with any of the toppings above, but it is also be great served on any type of baked potato; with a cooked whole grain like brown rice, barley, or quinoa; or with tortilla chips on the side. In this picture, I served mine with nutritional yeast, cilantro, green onions, and roasted red pepper.