Vegetarian Bean Chili

Makes about 7 cups

2      cups dried beans, soaked overnight,
        then drained (a mixture of beans works
         well for this dish – black, kidney, navy,
        adzuki, garbanzo, etc.)
1      tablespoon olive oil
1      ½-inch piece fresh ginger, peeled and
        finely chopped
2     garlic cloves, finely chopped
1     small onion, finely chopped
1     teaspoon kosher salt, divided
¼    teaspoon freshly ground
       black pepper, divided
1     bell pepper (yellow or green preferably,
       for color), cored, seeded and diced
2     teaspoons chili powder
¼    teaspoon ground cumin
¼    teaspoon ground cinnamon
1     can (28 ounces)
       diced tomatoes, drained
2     tablespoons tomato paste
1     chipotle in adobo sauce, puréed with
       additional 1 teaspoon adobo sauce
2     cups vegetable broth
       shredded Cheddar or Monterey Jack,
       for serving
       fresh cilantro, for serving

Nutritional information per serving (1 cup):
Calories 271 (34% from fat) • carb. 31g • pro. 13g fat 10g • sat. fat 6g • chol. 27mg • sod. 389mg calc. 183mg • fiber 2g

1. Put the olive oil into the cooking pot of the
Cuisinart® Multicooker. Select Sauté/Brown.
Set the temperature to Low, and press Start.
2. Once the unit is preheated and the oil is
hot, add the ginger, garlic, and onion with
a pinch each of the salt and pepper. Cook
until softened and the onion is translucent,
about 2 to 3 minutes. Add the bell pepper
and the spices and cook to meld the flavors,
about 3 to 4 minutes. Add the drained beans,
tomatoes, tomato paste, chipotle and sauce,
broth, and remaining salt and pepper. Stir
to combine.
3. Secure the lid and select Beans. Set the time
for 20 minutes and press Start.
4. When the tone sounds, allow pressure to
release naturally.
5. Once the pressure is completely released,
carefully open the lid.
6. Taste and adjust seasoning as desired.