bean_chili

🥘 Ingredients

• black beans, dry
  600 g
• black pepper, ground
  1 tsp
• bread, whole grain
• chili flakes
  1 tsp
• chili powder
  1 tsp
• corn, whole kernel, frozen
  250 ml
• cumin, ground
  1 tsp
• diced tomatoes with chilis, canned
  1.6 l
• garlic
  3 clove
• onion, yellow
  1 large
• oregano, dried flakes
  1 tsp
• paprika
  1 tsp
• salsa, medium spicy
  650 ml
• veggie oil
  1 tbsp
• water
  250 ml

🍳 Cookware

• strainer, mesh
• instant pot, 7.5L or larger

1. 1

   Rinse black beans, dry in a strainer, mesh

   black beans, dry: 600 g
2. 2

   Put beans in instant pot, 7.5L or larger
3. 3

   Fill instant pot with enough water to cover beans by over 1 inch, but below max pressure cook level line
4. 4

   Add veggie oil to pot to prevent foaming. Do not stir it in

   veggie oil: 1 tbsp
5. 5

   Pressure cook on high for ⏱️ 25 minutes w/o keep warm, and vent promptly when finished
6. 6

   Dice garlic , onion, yellow and set aside

   garlic: 3 clove, onion, yellow: 1 large
7. 7

   Strain beans, scrape bottom of pot thoroughly, then put beans back in instant pot
8. 8

   Add corn, whole kernel, frozen

   corn, whole kernel, frozen: 250 ml
9. 9

   Add chili powder , chili flakes , cumin, ground , paprika , oregano, dried flakes , black pepper, ground in instant pot

   chili powder: 1 tsp, chili flakes: 1 tsp, cumin, ground: 1 tsp, paprika: 1 tsp, oregano, dried flakes: 1 tsp, black pepper, ground: 1 tsp
10. 10

    Mix contents of instant pot thoroughly
11. 11

    Put garlic and onion in instant pot. Do not mix
12. 12

    Add diced tomatoes with chilis, canned and salsa, medium spicy in instant pot. Do not mix

    diced tomatoes with chilis, canned: 1.6 l, salsa, medium spicy: 650 ml
13. 13

    Add water

    water: 250 ml
14. 14

    Set instant pot to pressure cook on low for ⏱️ 35 minutes , with keep warm enabled. Vent promptly and remove lid when done
15. 15

    Mix contents of instant pot thoroughly
16. 16

    Serve with toasted bread, whole grain .

    bread, whole grain