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Pressure Cooker 15 Bean Chili


  • Author:
  • Prep Time: 8 hours
  • Cook Time: 1 hour
  • Total Time: 9 hours
  • Yield: 8-12
  • Category: Pressure Cooker
  • Cuisine: Vegetarian

Description

Pressure Cooker 15 Bean Chili recipe. Thick, hearty, bean-filled chili for vegetarians – or bean lovers.


Ingredients

Brined beans

  • 20 ounces (1 bag) of 15-bean dried bean soup mix, sorted and rinsed (discard the spice packet)
  • 1 tablespoon Diamond Crystal kosher salt or 2 teaspoons table salt
  • 2 quarts water

Chili

  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 1 jalapeño, minced
  • 3 cloves garlic, minced
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/4 cup chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1/4 teaspoon cocoa powder (optional)
  • 1/8 teaspoon ground cloves (optional)
  • 1 teaspoon baking soda
  • 1 teaspoon Diamond Crystal kosher salt
  • 6 cups water
  • 1 (15 ounce) can fire roasted crushed tomatoes
  • 2 teaspoons brown sugar
  • 1 teaspoon fresh ground black pepper
  • Salt to taste (2 teaspoons more kosher salt?)
  • Lime wedges for serving

Instructions

  1. Soak the beans: Soak the beans overnight: Sort the bean mix, removing broken beans, stones, or dirt clods. Rinse the beans and put them in a large container with the salt. Cover with 2 quarts water. Let the beans soak for at least 8 hours, or overnight.
  2. Sauté the aromatics and the spices: Heat the oil in the pressure cooker pot over medium-high heat until it stops foaming. Add the onion, jalapeño, garlic, and 1/2 teaspoon salt. Sauté until the onions are softened and browning around the edges, about 8 minutes. Stir in the chili powder, cumin, coriander, oregano, cocoa powder, and cloves. Toast the spices for one minute.
  3. Pressure cook the chili: Drain and rinse the beans. Pour the beans into the pressure cooker, sprinkle with the baking soda and 1 teaspoon kosher salt, then stir to coat with chili powder. Stir in the water and tomatoes. Lock the lid on the pressure cooker and cook at high pressure for 18 minutes in an electric PC, or 15 minutes in a stovetop PC. Turn off the heat and let the pressure release naturally, about 20 minutes. Remove the lid carefully, opening away from you – even when it’s not under pressure, the steam in the cooker is very hot.
  4. Thicken, season, and serve: Puree 2 cups of beans and liquid – I use a 4 cup measure and my stick blender – and stir back into the pot. Stir in the brown sugar and black pepper. Taste the soup, and add salt until the soup tastes sweet and full bodied, and you can just feel the taste of salt on the tip of your tongue. (I need 2 teaspoons of kosher salt to get the taste I want.) Serve.
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