Vegetable Pressure Cooker Chili

Ingredients

Sauté

• 1 tbsp olive oil
• 1 onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika

Pressure cook

• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) kidney beans, drained
• 1 cup corn kernels (frozen is fine, or 1 can drained)
• 1/2 cup vegetable broth
• 1 tbsp tomato paste
• Salt and pepper

After cooking

• Shredded cheddar, sour cream, and cilantro for serving

Instructions

1. Set pot to sauté. Heat olive oil and cook onion and peppers until softened, about 5 minutes.
2. Add garlic, chili powder, cumin, and smoked paprika. Stir for 1 minute.
3. Add crushed tomatoes, beans, corn, broth, and tomato paste. Stir well.
4. Pressure cook on high for 10 minutes, then quick release.
5. Season with salt and pepper. Serve topped with cheddar, sour cream, and cilantro.

Notes

The chili thickens as it cools. It also freezes well for up to 3 months. Works great on nachos!