Rainbow Chili with Black-Eyed Peas and Bulgur Pressure Cooker Recipe

Rainbow Chili With Black-Eyed Peas And Bulgur Pressure Cooker Recipe

Ingredients

SERVES 6 to 8 – Cooker: 5- to 8-quart – Time: 10 minutes at HIGH pressure

CHILI

• 2 tablespoons olive oil
• 2 medium red onions, chopped
• 2 medium or large red, yellow, or orange bell peppers, or a combination, seeded and chopped
• 2 to 3 cloves garlic, to taste, minced
• 1 (28-ounce) can diced tomatoes in juice, undrained
• 1 (15-ounce) can tomato puree
• 1 cup water
• 1/3 cup bulgur wheat, medium- or coarse-grind
• 2 (12-ounce) packages frozen black-eyed peas, thawed
• 2 Anaheim or poblano peppers, seeded and chopped
• 1 to 2 teaspoons minced canned chipotle chile in adobo sauce, to taste
• 1 tablespoon chili powder
• 2 teaspoons sweet paprika
• 1 tablespoon dried oregano, crumbled
• 2 teaspoons ground cumin
• ½ teaspoon ground coriander
• salt.

Method

1. In a 5- to 8-quart pressure cooker, heat the oil over medium-high heat
2. Add the onions and cook, stirring a few times, until they begin to soften, about 3 minutes
3. Add the bell peppers and garlic and cook, stirring a few times, until the garlic is fragrant, about 2 minutes
4. Add the tomatoes and their juices, tomato puree, water, bulgur, black-eyed peas, Anaheims, chipotle, and spices
5. Stir gently but thoroughly to combine
6. Close and lock the lid
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 10 minutes
10. Remove the pot from the heat
11. Open the cooker with the Natural Release method; let stand for 10 minutes
12. Be careful of the steam as you remove the lid
13. The bulgur should be tender
14. Taste, adding salt if needed
15. Serve the chili warm, with the toppings in small bowls or plates for diners to customize their chili as they prefer

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