Black Bean Chili

By: Caro Fuentes

Black Bean Chili
cuisine icon Cuisine
American
cuisine icon Course
Main Dishes
cuisine icon Diet
Vegan
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
4 servings, american, black beans, canned peeled tomatoes, celery, complete dressing, cumin, diced, garlic grated, green and red paprika, healthy, instant pot, legumes, main dishes, olive oil, onion brunoise, paprika, pressure cook, salt, sugar, vegan, vegetable broth

serving icon Servings
4 Servings
Ingredients
  • 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
Instructions
  • 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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