Vegan Dinner 02/27/16

Pressure Cooker  Spicy Vegan 

Black Bean Chili

3 - 15.5 oz cans of black beans

3 - Medium green peppers diced

6 - cloves of garlic finely chopped

1- Large red onion diced

1 - 28 oz can of crushed tomatoes 

1 Tbsp sea salt

4 Tbsp chili powder 

2 Tbsp ground cumin

3 Tbsp Tomato paste

1 Tsp Cayenne pepper

3 Tbsp olive oil 

2 1/2 cups of water 

Optional 16 oz bag of frozen corn (thawed)

Drain and rinse black beans ( put aside )

Add olive oil to pressure cooker heat on browning setting

Add green peppers onions and garlic cook about 4 Minutes

or until onions start to brown stirring occasionally 

Add in salt, chili powder, and cumin 

cooking for about 2 - 3 minutes

Stir in tomato paste to coat mixture add water and

crushed tomatoes and Black beans

lock on lid and close the steam valve 

hit the soup and stew button or set time to 25 Minutes

when time goes off on pressure cooker safely release the pressure
and remove lid away from you body leave cooker on warming mode
 add in the corn mix well and let sit 5 Minutes to heat corn

Garnish with your Choice

Shredded cheddar cheese

Coarsely chopped cilantro

Tortilla Chips or Sour Cream