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Tomato Marinara Sauce
Spicy Black Bean Chili with Hearty Greens
| By : |
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
8 servings
|
Ingredients
- 2 cups black beans dry, rinsed and soaked overnight (see note)
- 2 tablespoons olive oil
- 3 red onions chopped, about
2 1/2 cups - 4 cloves garlic minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 2 cups Water
- 2 teaspoons chipotle chile oil recipe below, or use a store-bought version
- 7 ounces mild green chiles diced
- 1 1/2 cups red salsa purchased or homemade
- 5 ounces bitter greens e.g. arugula, beet greens, mustard greens, etc., washed, large stems removed, leaves coarsely chopped
- 1 tablespoon red wine vinegar
Chipotle Oil (If Making Homemade)
- 7 ounce chipotle peppers in adobo sauce,
1 can - 2-3 tablespoons canola oil or another oil if you prefer
Toppings
- green chiles diced
- avocado
- cilantro fresh and chopped
- jicama cut into matchsticks
- vegan cheese
Ingredients
Chipotle Oil (If Making Homemade)
Toppings
|
Instructions
- Press Sauté to pre-heat the Instant Pot. When the word "hot" appears on the display, add the oil and sauté the onions and garlic about 5 minutes, until the onions are translucent.
- Add the chili, cumin, and oregano, stirring to mix into the onions. Add the beans, water, chipotle oil, green chiles, and salsa.
- To make the chile oil: In a blender puree the chiles with the oil until smooth, adding a bit more oil, if needed, for a smooth paste. Reserve in freezer to use as desired.
- Lock the lid in place. Press Manual and adjust the time to 13 minutes cooking time. When the beep sounds, quick release the pressure by pressing Cancel, and twisting the steam handle to Venting position.
- Press Sauté and stir in the greens and cook about 4 minutes, until they shrink and disappear into the beans. Press Cancel. Stir in the vinegar.
- Taste, adding salt to your liking. Serve with your choice of garnishes. Vegan cheese, vegan sour cream, avocado, cilantro and corn all make excellent toppings for this recipe.
Letty graduated from The French Culinary Institute in Manhattan New York, which is now known as The International Culinary Center. She is the author of the cookbook Chocolate Snowball: and other Fabulous Pastries from Deer Valley Bakery and was the executive pastry chef at Deer Valley Bakery for over 30 years. Letty cooks seasonally inspired vegetarian food and (mostly) “healthy” desserts. Her goal is to inspire you with new and interesting meatless and plant-based recipes–seasonal whole foods and “healthier” desserts.
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Pretty sure bean soup has beans in it, so i added them with the liquid ingredients
I omitted the chile oil (some hest sensitive guests) and added fresh lemon juice in place of vinegar because thats what i had, and it turned out great! Add the beans with the liquid ingredients.
Loves this one, i didnt add the hit spices because my younger kids were havibg some, and this recipe was delicious..
The recipe says to see Note for soaking beans [in the Instant Pot] but there is no note!
This was no where near done at 13 minutes. Did it for another 7, still hard, so did it for 10 more. Softer, but still not soft. Perhaps the salsa should not have been added until they were soft. Didn’t care for the flavor. Will not try again.
Hi Sharon,
Did you soak the beans overnight? Dry beans take significantly longer to cook than soaked beans.