This black bean chili is an easy delicious weeknight meal. Instant pot makes this dish easy to make from scratch, with just 15 minute of hands on time. This vegan chili is low on calories but high on nutrition and flavor.
Course Dinner
Cuisine American
Keyword Easy Dinner, Vegan Chili
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Hands Free Time 1 hourhour10 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 6
Calories 350kcal
Author Syama
Ingredients
2C Dried Black Beans
3TbspOlive Oil
1Onionpreferably red about 1 C Chopped
2Green Bell Peppersmedium
1Red Bell pepper
3- 4Tomatoes2 ½ C chopped
4ClovesGarlicchopped
2TspSmoked Paprika
2TspMexican oregano Dried
1 1/2TspCumin Powder
1/2Tsp Cayenne To Taste
1TbspUnsweetened Cocoa PowderOptional but highly recommended
1Pinch Coriander PowderOptional
1TspSaltAdjust To Taste
1 -2 TspBrown SugarUse only if needed
Toppings
See Notes 1
Instructions
Wash and pick through the black beans. Do not soak.
Chop the onions fine. Core the peppers and chop into small pieces. Deseed the tomatoes and chop fine or coarsely blend in the blender. Mince the garlic.
Press the sauté button on the Instant Pot.
When hot (beeps) add the following in steps waiting 30 seconds after each addition. (See Notes)
Olive oil
Chopped Onions and stir.
Sprinkle ½ tsp salt add the chopped garlic.
Spices (including the cocoa) and stir.
Green bell peppers
Red peppers.
Finally add the chopped tomatoes and sauté for 1 to 2 minutes.
Add the dried beans, and 3 C of water or vegetable stock.
Close lid , set the vent to sealing. Use the Bean program or Manual high pressure for 40 minutes. Let the pressure release naturally (About 15 minutes after cooking cycle is complete).
Open the lid , stir the chili , if there seems to be too much liquid set to sauté mode for 5 minutes. Stir and taste. If needed add salt and sugar to adjust the taste .
Transfer to serving bowls , add toppings and enjoy !
Notes
Serve with your favorite toppings - Chopped Onions , Cilantro Avocado, Green Chilies, Lemon Wedges Tortilla Strips, Grated cheese, Sour Cream etc.
If you are in a hurry substitute 3 15 oz cans of beans, 3 15-ounce cans diced tomatoes, with their juice. Add these to the sautéed bell pepper onion mix. And cook on low pressure for 15 minutes. Quick release pressure and serve.
You could dump all the ingredients to the instant pot without the sautéing step and still make a delicious chili. Sautéing deepens the flavors and helps you create more complex tastes and textures.
See blog for pressure cooker, slow cooker and stove top directions.
Nutritional InfoServes : 6 Calories / Serving : 350Total Fat: 8.7g (11%) Total Carbohydrate: 53.8g Protein: 16g Dietary Fiber: 12.7g (45%) Calcium: 111mg (9%) Iron: 6mg (34%)The values are not accurate and should not be taken as a definitive guide. Actual values change depending on the cooking process and the products used.