Vegetarian Bean Chili

1             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 in adobo sauce, puréed with additional 1 teaspoon adobo sauce

2             cups vegetable broth

Shredded Cheddar or Monterey Jack, for garnish

Fresh cilantro, for garnish

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

1. Put the olive oil into the cooking pot of the Cuisinart® Pressure Cooker. Select Sauté. 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 and remaining salt and pepper.
2. Secure the lid and select High Pressure. Set the time for 20 minutes. When the audible beep sounds, allow pressure to release naturally.
3. Once the pressure is released completely, the red indicator will drop. Remove lid.
4. Taste and adjust seasoning as desired.