Black Bean Chili
Salt and pepper
1 pound (2½ cups) dried black beans, picked over and rinsed
3 tablespoons vegetable oil
1 onion, chopped fine
9 garlic cloves, minced
2 tablespoons ground cumin
1½ tablespoons chili powder
1 teaspoon minced canned chipotle chile in adobo sauce
1 (28-ounce) can crushed tomatoes
1 cup chicken or vegetable broth, plus extra as needed
1 pound white mushrooms, trimmed and halved if small or quartered if large
2 red bell peppers, stemmed, seeded, and cut into ½-inch pieces
2 bay leaves
½ cup minced fresh cilantro
Dissolve 3 tablespoons salt in 4 quarts cold water in large container. Add beans and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
Using highest saute or browning function, heat oil in multi-cooker until shimmering. Add onion and cook until softened, 3 to 5 minutes. Stir in garlic, cumin, chili powder, and chipotle and cook until fragrant, about 1 minute. Stir in tomatoes and broth, scraping up any browned bits, then stir in beans, mushrooms, bell peppers, and bay leaves.
-- To pressure cook: Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 40 minutes. Turn off multicooker and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.
-- To slow cook: Do not use Instant Pot to slow cook this recipe.) Lock lid in place and open pressure release valve. Select low slow cook function and cook until beans are tender, 9 to 10 hours. Turn off multicooker and carefully remove lid, allowing steam to escape away from you.
Discard bay leaves. Adjust consistency with extra hot broth as needed. Stir in cilantro and season with salt and pepper to taste. Serve with lime wedges.
Serves 4 to 6
Nutrition information per serving: 426 calories; 69 calories from fat; 8 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 696 mg sodium; 67 g carbohydrate; 23 g fiber; 13 g sugar; 22 g protein.
America's Test Kitchen for The Associated Press