Name: Three-Bean Chilli
Ingredients: 150 g dried pinto beans (soaked overnight in water to cover and drained); 150 g dried red beans (soaked overnight in water to cover and drained); 150 g dried black beans (soaked overnight in water to cover and drained); 2 medium white onions (peeled and chopped); 2 medium red bell peppers (seeded and chopped); 2 stalks celery (chopped); 400 g chopped tomatoes; 200 g tomato puree; 1/2 tbsp chili powder; 2 tbsp smoked paprika; 1 tsp ground cumin; 1 tsp ground coriander; 1/2 tsp salt; 1/2 tsp ground black pepper; 750 ml vegetable stock; 250 ml Water

Three-Bean Chilli

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Course Main Course

Cuisine Mexican

Equipment

Instant Pot Multi Pressure Cooker

Ingredients

150 g dried pinto beans soaked overnight in water to cover and drained
150 g dried red beans soaked overnight in water to cover and drained
150 g dried black beans soaked overnight in water to cover and drained
2 medium white onions peeled and chopped
2 medium red bell peppers seeded and chopped
2 stalks celery chopped
400 g chopped tomatoes
200 g tomato puree
1/2 tbsp chili powder
2 tbsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1/2 tsp ground black pepper
750 ml vegetable stock
250 ml Water

Instructions

Place all ingredients in the Instant Pot.
Secure the lid, and select Pressure Cook on high for 30 minutes.
When the timer beeps, quick-release the pressure, open lid, and stir well.
If chilli is too thin, press the Cancel button and then press the Sauté button and let chili simmer, uncovered, until desired thickness is reached. Serve warm.

Keyword Instant Pot, vegan, vegetarian

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