© 2011 Balanced Health... Naturally

Instant Pot Chili

 

Prep time:               20 minutes

Prep notes:             Cook time does not incude pressurizing and depressurizing time

Cooking time:        25 minutes

Yields:                           8 people

 

Ingredients: 

1 1/2 cups each of dried red and dark red kidney beans

1 guajillo pepper 

1 ancho pepper

1 can Organic crushed tomatoes

28 oz of low sodium vegetable broth

1 bay leaf

1 jalapeno, diced

1 onion, chopped

4 garlic cloves, diced

1 carrot, chopped

2 stalks of celery, chopped

2 dates, diced

1 T ground coriander

1 T ground cumin

1 T oregano

1 tsp chipotle powder

1/4 tsp black pepper


2 green bell peppers, chopped

1 shallot, diced
1 garlic clove, diced

1 1/2 cups frozen corn
 

Optional items for garnish:
fresh or canned jalapenos, seeded, deveined and diced
grated daikon radish

chopped cilantro 

sliced avocado

green onion/scallion

lime juice

vegan sour cream

 

Directions: 

Place dried beans in Instant Pot. Rip or chop* the guajillo and ancho peppers and add them to the Instant Pot along with the next 14 ingredients. Fill the can from the tomatoes with water and add to the Instant Pot. Pressure cook on bean mode(high pressure) for 25 min. Total cook time with pressurizing (35 min) and depressurizing (25 min) will be approximately 85 min. 

While the Instant Pot is depressurizing cut up the bell peppers, shallots and garlic along with any celery leaves that you might have left over. When the de pressurizing time is at about 30 min the float valve will unlock. Open the lid add the peppers, shallot and garlic. Close the lid and let the residual heat cook the added ingredients and let cool for 15-30 min depending on the desired crispness of the bell peppers. Right before serving add corn. Garnish with the toppings of your choice.

Notes: 

When you open the lid to add the ingredients the chili will seam soupy, not to worry, it will thicken as it cools. This dish is even better the next day as the flavors continue to marry. 

Peppers chosen in this dish-

Guajillo: these peppers are sweet, smoky and complex. They are considered mild to medium in heat, they don't pack a spicy punch but they do add a great depth of flavor. You can find guajillo peppers locally ancho or poblano peppers will do or you can order them at Penzey's

Ancho: the ancho is the ripe form of  the poblano pepper that turns red and dried. These peppers are rich in flavor with a bit of a raisin finish but generally not hot.

*I like the larger piece of these peppers in my chili but if you prefer a smooth texture you can grind the guajillo and anco into powder before putting them into the Instant Pot. 

Credit:       Wendy Yurgosky