3-Bean Pressure Cooker Chile



If you haven't used a pressure cooker, you are missing out on the easiest and fastest way to cook. Plus, it creates a flavorful dish in minutes that taste better than hours of simmering on the stovetop could ever do.  Using canned beans and tomatoes makes the recipe super simple. I know canned goods have their dark side but look for organic and BPA free brands. Even the big brand names are providing them now. In the long run a few canned ingredients in a fantastic vegan chili is healthier than fast food any day! You can also skip the sautéing of the onions and peppers and just throw it all in, turn it on, and walk away. And if you have absolutely no time at all, buy the onions and peppers pre cut. The Instapot also has a timer. Put everything in the pot in the morning, set the timer, and have it ready when you walk in the door. 


There's no excuses!



* 1 large onion, diced

* 2 large red peppers (any color will do), chopped 

* 1 15 oz can each of black, kidney, and pinto beans, drained and rinsed

* 3 large cloves garlic, chopped small

* 1 16 oz bag of organic frozen corn

* 3 tablespoons chili powder

* 1 tablespoon smoked paprika

* 1 14.5 oz can petite cut zesty jalapeño tomatoes

* 1 15 oz can tomato sauce 

* water 


Turn Instapot on sauté and let heat a few minutes. Add onions and a few tablespoons of water and sauté a few minutes. Add peppers, cook a few minutes more until browned adding water as needed. Add remaining ingredients, more water if it's too thick, and set on high 5 minutes. That's it!  When finished let cool naturally for about 10 minutes or release pressure slowly. 


Place in a pretty bowl and enjoy!