Spicy Black Bean Chili with Hearty Greens
Servings Prep Time
8servings 15minutes
Cook Time
Servings Prep Time
8servings 15minutes
Cook Time
  • 2cups black beansdry, rinsed and soaked overnight (see note)
  • 2tablespoons olive oil
  • 3 red onionschopped, about 2 1/2 cups
  • 4cloves garlicminced
  • 2tablespoons chili powder
  • 1teaspoon ground cumin
  • 1teaspoon dried oregano
  • 1/2teaspoon sea salt
  • 2cups Water
  • 2teaspoons chipotle chile oilrecipe below, or use a store-bought version
  • 7ounces mild green chilesdiced
  • 1 1/2cups red salsapurchased or homemade
  • 5ounces bitter greense.g. arugula, beet greens, mustard greens, etc., washed, large stems removed, leaves coarsely chopped
  • 1tablespoon red wine vinegar
Chipotle Oil (If Making Homemade)
  • 7ounce chipotle peppers in adobo sauce, 1 can
  • 2-3tablespoons canola oilor another oil if you prefer
  • green chilesdiced
  • avocado
  • cilantrofresh and chopped
  • jicamacut into matchsticks
  • vegan cheese
  1. 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.
  2. Add the chili, cumin, and oregano, stirring to mix into the onions. Add the beans, water, chipotle oil, green chiles, and salsa.
  3. 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.
  4. 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.
  5. 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.
  6. 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.