Log in: Kristin Meier
I got myself a pressure cooker for Christmas, so I decided to bust it out a bit early and give it a whirl. I have been trying to avoid using canned beans due to
findings that cans are lined with a plastic coating that may leach BPA when heated, but am missing convenience cans provide.
I have tried overnight soaking and quick soaking dry beans, but more often than not the beans are still hard and crunchy compared to the soft and tender ones right out of the can. And no one likes a crunchy-bean chili! To speed up the process of soaking dry beans, I thought it was time to invest in a pressure cooker. My Zesty Vegan Chili was my first attempt at pressure cooking. I have to admit, I was a bit fearful of blowing my head off while cooking with a pressure cooker, so I had my hubby assist. The kids watched with great anticipation as the pressure regulator rocked back on the vent pipe and then spun wildly during the brief cooking period. I am proud to say I am now over my fear of pressure cookers and the chili was a success!
Zesty Vegan Chili
- 1 bag dry multi-beans (I threw the yucky seasoning packet away), cooked in pressure cooker per manufacturer’s instructions
- 1 chopped sweet potato
- 1 swirl of extra virgin olive oil
- 1 chopped onion
- 1 chopped green pepper
- 3 chopped carrots
- 3 chopped celery stalks
- 2 cloves garlic, minced
- 4 14.5oz cans organic no salt added diced tomatoes
- 1 14.5oz can fire roasted organic no salt added diced tomatoes
- 1 T chili powder
- 1 t ground cumin
- 1 t black pepper
- ½ t oregano
- ¼ t cayenne pepper
- 1 T diced jalapeño peppers
I cooked the dry beans and chopped sweet potato in the pressure cooker per manufacturer’s instructions. I chopped the onion, celery, carrot, pepper in the Cuisinart, then sautéed them (peppers last) with olive oil and garlic in a flat iron skillet. I added sautéed vegetables to the cooked beans, then added the cans of tomatoes, spices and jalapeño peppers and simmered for about an hour.