Southwestern Black Bean Chili Pressure Cooker Recipe

Southwestern Black Bean Chili Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 5- to 8-quart – Time: 10 minutes at HIGH pressure

CHILI

• ¼ cup olive oil
• 2 medium white or yellow onions, chopped
• 2 medium or large bell peppers, preferably 1 red and 1 green or yellow, seeded and chopped
• 3 cloves garlic, finely chopped
• 1 package dried black beans, soaked, drained, and rinsed in cold water
• 2 cups water
• 2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano, preferably Mexican
• 1 tablespoon chili powder
• 2 (10-ounce) cans diced tomatoes and green chiles, such as Rotel brand
• 2 teaspoons ground cumin
• 1 teaspoon salt, plus more to taste
• 1/8 teaspoon cayenne pepper

TOPPINGS

• shredded Monterey jack or cheddar cheese.
• sliced green onions.
• sliced pickled jalapeno peppers.
• sour cream.
• sprigs fresh cilantro.
• salsa and/or hot sauce.
• lime wedges.

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 beans, water, oregano, and chili powder
5. Stir 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 beans should be tender yet still slightly firm to the bite
14. Add the tomatoes and chiles with their juices, cumin, salt, and the cayenne to the pot
15. Bring to a boil, uncovered, over medium-high heat and cook, stirring occasionally, until the liquid has reduced slightly, 8 to 10 minutes
16. Taste, adding more salt if needed
17. Serve the chili warm, with the toppings in small bowls or plates for diners to customize their chili as they prefer
18. Mexican oregano is, not surprisingly, native to Mexico and has an earthy fragrance
19. Though it tastes similar to the stronger Greek oregano, the two are not related botanically, though they can be used interchangeably in recipes

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