Vegetarian Chili

Two of my children and one of their spouses are vegan.  I confess I love the adventure of designing menus that make everyone happy at family dinners.  This is one I first made for my birthday party, which also happened to be the "big game" where the Seahawks beat Denver and became world champions of the 2013-2014 season.

This is another winning recipe from my current favorite pressure cooker cookbook, Diane Phillips' "The Easy Pressure Cooker Cookbook."  If you have a pressure cooker, you need this cookbook!  What I love about this recipe is that it uses four different kinds of beans, making it more interesting, both in taste and visually.  I usually make a batch the day before my daughter visits, then freeze it in individual portions for her to take home.  It gives her a quick meal between work and school.

Note: Although the pressure cooker compresses the cooking time, you still have to start this recipe five hours before you want to serve.  Soaking the beans is critical to soften the beans.  I always add baking soda to the soaking liquid; it cuts down the acids which cause gas.

Here is my version of this recipe.

Bean and Veggie Chili
1 cup pinto beans
1 cup kidney beans
1 cup black beans
1 cup red beans
1 tbsp. baking soda
4 tbsp. oil, divided
2 large sweet onions
1 tsp. chile (ancho suggested)
1 tsp. ground cumin
1/2 tsp. dried oregano
1 green bell pepper, seeded, deribbed and coarsely chopped
1 red bell pepper, seeded, deribbed and coarsely chopped
1 orange or yellow bell pepper, seeded, deribbed and coarsely chopped
1 (28 oz. can) chopped tomatoes, with juice
7 cups chicken or vegetable stock
2 cups corn kernels, freshly cut from the cob or frozen corn, defrosted
Salt and freshly ground pepper, to taste

Soak beans in water and baking soda for four hours.  Drain and rinse well.

Heat 2 tbsp. of the oil in pressure cooker over medium-high heat.  Add onions, garlic powder, cumin and oregano and saute for 2 minutes, or until onions begin to soften.  Add the bell peppers, beans, tomatoes and stock.  Drizzle with remaining oil.  Lock the lid in place and cook at high pressure for 20 minutes.

Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.  Stir in corn.  Taste for seasoning, adding salt and pepper as needed.  Serve or freeze immediately.  Serves 8.

Don't have a pressure cooker but interested in buying one?  Here's how we chose ours.
Don't have a pressure cooker and don't plan to get one soon?  Here's a great blog on how to cook beans on the stove.
Don't live in the U.S.?  Here's how to convert the recipe to Commonwealth measurements.