Tex-Mex Chili (pressure cooker)

Ingredients:

• 2 cups pinto beans (or 1 cup navy beans & 1 cup kidney beans)

• 4 cups water

• 1 tablespoon vegetable oil

• 1 large onion, chopped

• 1 small bell pepper, chopped

• 3 cloves garlic, finely chopped

• 2 T chili powder

• 1 tablespoon ground cumin

• 1/2 teaspoon chipotle chili powder

• 1/2 teaspoon smoked paprika

• 1 can (6 oz) Tomato Paste

• 1 can (14.5 oz each) organic Diced Tomatoes, undrained

• 1 can (10 oz each) Diced Tomatoes & Green Chilies, undrained

• 6 cups water

• 2 T low sodium soy sauce

• 1 T salt

• 1 tsp ground black pepper

• 2 C veggie burger crumbles

• Instructions:

• • STEP ONE

    Place beans and 4 cups water in a pressure cooker pot. Lock lid in place and close pressure release valve. Select high pressure cook function and cook 10 minutes. Quick release steam and carefully remove lid. Drain beans and set aside.

  • STEP TWO

    Sauté oil, onion and bell pepper until softened, about 3 minutes, stirring occasionally. Stir in garlic, tomato paste, chili powder, cumin, oregano, chipotle powder and paprika and cook until fragrant, about 2 minutes.

  • STEP THREE

    Put sautéed onion-bell pepper mix into pressure cooker. Stir in undrained tomatoes, 6 cups water, soy sauce, salt, pepper, veggie burger and drained beans. Lock lid in place and close pressure release valve. Change function to high pressure cooking and cook 30 minutes. Quick release steam and carefully remove lid. 

  • Top chili with tortilla chips, and cheese, and/or avocado, onion and cilantro.

  • Serve hot.