The recipe was found in the Vegetarian Pressure Cooker Recipe Book we have on the boat.
One day we were considering what to make out of this cookbook and decided to make the recipe that appeared when we just opened the book randomly. So, we opened the book and came upon "Vegetarian Chili". The recipe seemed simple enough, calling for dried black beans, jalapeno peppers, red bell peppers, plumb tomatoes (I used Roma tomatoes), onions and a host of spices.
Soaked the beans in water over night.
The big bean was soaked and the other not.
These included chili powder, cumin, dried oregano and cinnamon. It was fun to make as we had never soaked dried beans before! It was an easy recipe although it took a lot of chopping. It was fast to make (except for all of that chopping) - only 12 minutes once the pressure was up.
The garnish was avocado and fresh parsley. I made corn bread muffins to accompany the meal which topped it off nicely! It made enough for two meals for us and heated up nicely the second go-round. It seemed like it had enough spice for each of us - one who likes a lot and one who likes a little!
Prepping.
Me prepping!
Yes it was goooood!
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