Vegetable Chili

Recipe Ingredients

2 cups	320g / 11oz	Cooked pinto beans
2 cups	320g / 11oz	Cooked kidney beans
2 tablespoons	30ml	Olive oil
1 tablespoon	15ml	Onion - peeled, and (medium)
		Finely chopped
3		Garlic cloves - peeled, and
		Finely chopped
1		Green bell pepper - stemmed, cored, (medium)
		And diced
2		Zucchini - quartered (small)
		Lengthwise, and sliced
1		Frozen corn - (10 oz)
		= (or 1 1/2 cups fresh corn)
1		Peeled crushed tomatoes in puree - (28 oz)
2 cups	474ml	Vegetable or chicken broth
2 tablespoons	30ml	Chili powder
1 teaspoon	5ml	Cumin
1 teaspoon	5ml	Ground oregano
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Cayenne pepper
1/2 lb	227g / 8oz	Monterey Jack cheese - shredded

Recipe Instructions

Prepare the beans.

In a 5-quart or larger pressure cooker, heat olive oil over medium heat. Add onion and cook until softened.

Add garlic, green pepper, zucchini and corn, stir until mixed. Add tomatoes, broth, chili powder, cumin, oregano, black pepper and cayenne pepper, stir well.

Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 5 minutes.

Remove from heat and use Natural Release Method.

Stir in cooked beans and let stand until beans are heated.

Serve in bowls. Top each with 1/4 to 1/2 cup cheese.

This recipe yields 8 to 10 servings.

Source:
Kuhn Rikon at http://www.kuhnrikon.com

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