Black Bean Chili


  • 2½ cups canned peeled tomatoes
  • 2 cups vegetable broth
  • 1½ cup black beans
  • 1¼ cup green and red paprika, diced
  • 1 cup celery, diced
  • 1 cup onion brunoise
  • 1/8 cup olive oil
  • 2 cloves garlic grated
  • 1½ tsp salt
  • 1 tsp complete dressing
  • 1 tsp cumin
  • ½ tsp paprika
  • ½ tsp sugar
  • Soak the beans ideally overnight. If it is not possible at least 4 to 5 Hours in hot water.
  • Insert the stainless steel bowl into the Instant Pot® and press the Saute function and set the time to 5 Minutes . When hot, add the olive oil, onion, paprika, celery and garlic.
  • Add the salt, sugar, complete dressing, cumin and paprika. Skip 5 more minutes.
  • Add the peeled tomatoes, the vegetable broth and the previously washed and strained black beans.
  • Put on and lock the lid of the Instant Pot®. Make sure the steam release valve is turned to “Sealing”. Press Pressure Cook, at High pressure level , and set the time to 16 Minutes.
  • When the cooking time has passed, leave the pot for a few minutes to release the steam and turn the valve downwards (Venting).
  • Stir and serve with wheat or corn tortillas, with avocado and a little soy yogurt or whatever they consume.
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