Vegetarian Bean Chili

Makes about 7 cup

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 medium 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 (left whole) in adobo sauce, with additional 1 teaspoon adobo sauce

2 cups vegetable or chicken broth (or water)

1 to 2 tablespoons maple syrup

Shredded Cheddar or Monterey Jack, for garnish

Fresh cilantro, for garnish

Nutritional information per serving (based on 1 cup serving):

Calories 247 (10% from fat) | carb. 44g | pro.14g | fat 3g | sat. fat 0g | chol. 0mg | sod. 728mg | calc. 117mg | fiber 14g

1. Put the olive oil in the Cuisinart Pressure Cooker over medium heat.  Once 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 and cook the pepper, about 3 to 4 minutes. Add the drained beans, tomatoes, tomato paste, chipotle and sauce, broth/water and remaining salt and pepper.

2. Secure the lid and select High pressure. Turn heat to high until pressure cooker reaches full pressure. Reduce temperature to maintain pressure* and set a timer for 20 minutes.

3. When time expires, remove from heat and allow pressure to release naturally. When the red safety valve drops, remove lid.

4. Remove chipotle, stir in the maple syrup. Taste and adjust seasoning as desired. Garnish with shredded cheese and cilantro.

* Unit reaches full pressure when red safety valve pops up and steam releases continuously from the pressure release valve. Regulate pressure by reducing temperature to medium/medium-low to maintain full pressure. There should be slight steam and consistent hissing from the pressure release valve.

Keep a close eye on the pressure cooker when cooking. Some adjustment of temperature may be necessary to maintain pressure.