Entrees
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Makes about 7 cups
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Makes about 7 cups
The smokiness of the chipotle not only adds alot of flavor (and some heat), but an unexpected meatiness to the dish, making this a filling, but healthy, chili.
Nutritional information per serving (1 cup): Calories 247 (10% from fat)
carb. 44g
pro. 14g fat 3g
sat. fat 0g
chol. 0mg
sod. 728mg calc. 117mg
fiber 14g
carb. 44g
pro. 14g fat 3g
sat. fat 0g
chol. 0mg
sod. 728mg calc. 117mg
fiber 14g
Ingredients
- 1cups dried beans, soaked overnight, then drained (a mixture of beans works well for this dish – black, kidney, navy, adzuki, garbanzo, etc.)
- 1tablespoon olive oil
- 1½-inch piece fresh ginger, peeled and finely chopped
- 2garlic cloves, finely chopped
- 1small onion, finely chopped
- 1teaspoon kosher salt, divided
- ¼teaspoon freshly ground black pepper, divided
- 1medium bell pepper (yellow or green preferably, for color), cored, seeded and diced
- 2teaspoons chili powder
- ¼teaspoon ground cumin
- ¼teaspoon ground cinnamon
- 1can (28 ounces) diced tomatoes, drained
- 2tablespoons tomato paste
- 1chipotle in adobo sauce, puréed with additional 1 teaspoon adobo sauce
- 2cups vegetable broth
- Shredded Cheddar or Monterey Jack, for garnish
- Fresh cilantro, for garnish
Preparation
- Put the olive oil into the cooking pot of the Cuisinart® Pressure Cooker. Select Sauté. Once the oil is hot, add the ginger, garlicand 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 and remaining salt and pepper.
- Secure the lid and select High Pressure. Set the time for 20 minutes. When the audible beep sounds, allow pressure to release naturally.
- Once the pressure is released completely, the red indicator will drop. Remove lid.
- Taste and adjust seasoning as desired.
