I could have called this Instant Pot Black Bean Chili, that brand of electric pressure cooker has taken the internet and Pinterest by storm. But my electric pressure cooker is not an Instant Pot, although it works exactly like one. I got it before the craze hit, and it sat in the garage for several years, sadly unused. I was still terrified by the memories of my mothers old pressure cooker sizzling on top of the stove. I was afraid it was going to blow up at any moment, as children she gave us so many warnings to stay away from it. That fear has dissipated, modern electric pots are much safer. But I pull it out mainly for soups and stews, cold weather foods. During the summer it goes back into storage. I just can’t get behind all the Instant Pot recipes on Pinterest that don’t actually save you any time. I’d rather cook things on the stove, grill, or in the oven. There are additional flavors added with those methods. Why go through the trouble of pulling it out of the cupboard and having it take up space on your countertop? Just my rant.
But, beans are a different story and this recipe is a definite time saver. Why? Because you cook the dried black beans from scratch along with the chili. That’s right, no soaking. The whole thing, start to finish, takes an hour. You end up with both perfectly cooked black beans and a delicious chili. Now that is time saving! Even better, it is vegetarian, vegan, gluten free and delicious. All good, eh?
Personally I think this is a perfect meal for Halloween night.
I combined and modified two recipes into one for this dish. The first comes from A Pinch of Yum for instant pot pumpkin walnut chili and the second from Well Plated for Instant Pot Black Beans.
This recipe makes a lot, well over two quarts, so you will have plenty to share or stick in your freezer for nights you don’t want to cook. I love having that kind of meal insurance.
The Pinch of Yum recipe calls for adding 2 or 3 14-ounce cans of black beans at the end. 1 can of black beans is about 2 1/2 cups; 1 pound of dried black beans makes about 5 – 6 1/2 cups of cooked black beans. So I used 1 pound of black beans from the start, adjusting the liquid measurements. Well Plated called for 3 cups of water or broth to a pound of black beans. Using that recipe I found the beans were cooked perfectly, but a little dry to my taste. I wanted something more soupy. Adding a little extra liquid to the Pinch of Yum chili recipe adjusted for that.
There were some other modifications, I left out the bulgur wheat and the pumpkin in the Pinch of Yum recipe; mainly because I wanted something gluten free and didn’t have a can of pumpkin in the pantry (I may try that next time). Feel free to add a 14-ounce can of pumpkin puree at the end, please let me know how and if you like it. Everything is coming up pumpkin in October and November.
I did add the chopped walnuts for texture, they add a meatiness as well as extra protein to the chili. You only need to a salad for this to be a complete meal. Do use some of the recommended finishing options though.
So here goes!
- 1 28-ounce can of chopped fire-roasted tomatoes
- 1 onion, minced
- 3 cloves of garlic, minced
- 2 poblamo peppers chopped
- 1 red pepper chopped
- 2 chipotle peppers in adobo, chopped
- 2 cups of walnuts, chopped
- 1 cup of red lentils
- 1 tablespoon cumin
- 1 teaspoon of dried oregano
- 1 tablespoon of chili powder, mild (or hot if that’s how you like it)
- 1 tablespoon kosher salt
- 1 pound of dried black beans
- 8 cups of water
- Rinse and pick over the black beans to make sure there are no small stones, drain.
- Dump everything in your pressure cooker and give it a stir.
- Set it to cook for 35 minutes once you get to high pressure.
- Let it release naturally for 25 minutes.
- Then release the rest of the steam.
Thin it out with extra water if it seems too thick. Check for salt.
Be sure to dress up the chili and finish it with shredded cheese, avocado, lime wedges, sour cream or plain yogurt, chopped cilantro, crumbled tortilla chips. Let your imagination go wild.
This week I am co-hosting Fiesta Friday on Angie’s website. My partner co-host is Deb at Pantry Portfolio.
Come join in the fun by checking out the posts by a group of talented cooks, gardeners and crafters. And please add your own, read the instructions for posting in order to be considered for the picks of the week.
Have a wonderful weekend everyone and thank you for reading.