Spicy Chipotle Pepper Vegan Chili
Serves:6-8
Time: 35 minutes
Ingredients:
- ½ pound dried black beans
- ½ pound dried kidney beans
- 3 tablespoons olive oil
- 2 medium bell peppers, cored, seeded and diced
- 2 medium yellow onions, diced
- 3 medium garlic cloves, minced
- 1 tablespoon salt
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 14.5 ounce can fire roasted tomatoes
- 1 tablespoon tomato paste
- 2 tablespoons minced chipotles in adobo sauce (about 2 medium chipotles)
- 2 1/2 cups water, plus more for soaking the beans
Optional:
- Vegan shredded cheese
- Vegan beef crumbles
- Tofu sour cream
Directions:
- Place all the beans on a baking sheet to pick through them, getting rid discarding any stones. Cover with at least 3 inches of water and allow to soak uncovered and at room overnight. Drain in a colander and set aside.
- Heat the oil in a electric pressure cooker on “brown” or “saute” setting. Add the garlic, bell pepper, onion, and a pinch of salt. Cook, stirring occasionally, for about 3-5 minutes.
- Add the chili powder and cumin and cook until slightly fragrant.
- Add the tomato paste and chipotles with their sauce and stir to coat the onions, garlic and bell peppers.
- Cook until the mixture for about 2 minutes and then add the water, roasted tomatoes, beans, and remaining salt. Stir to combine.
- Lock the lid of the pressure cooker in place and cook on high pressure for 10 minutes.
- When done, allow the pressure to come down naturally for 15 minutes and carefully remove the lid. Season to taste and serve.
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