SUNDRIED TOMATO AND
BLACK BEAN VEGETARIAN CHILI
4 cup dried black beans
1 tablespoon olive oil
2 cup chopped onion
2 teaspoon minced garlic
1 medium green pepper, cored, seeded and chopped
1 jalapeno pepper, cored seeded and chopped
1 carrot, chopped
1 teaspoon chili powder
1 teaspoon ground cumin
4 teaspoon dried oregano
1
1 cup water
1 tablespoon vegetable oil
2 tablespoons sundried tomatoes
2 teaspoon salt
1 tablespoon minced fresh cilantro
1.Soak beans overnight according to package directions. Drain the beans and set aside.
2.Heat the oil in the Pressure Cooker Pan on MAX/BROWNING. Add the onion, garlic, peppers, carrot, chili powder, cumin and oregano. Sauté 5 to 7 minutes until onion is soft, stirring frequently.
| 5 |
Steam | 6 |
3 | 7 |
| |
2 | 8 |
1 | 9 |
Warming | Max/Browning |
3.Add the soaked beans, tomatoes, water, oil, sundried tomatoes and salt. Stir to combine.
4.Cover with the Lid and set the Pressure Regulator Valve to PRESSURE. Heat on MAX/BROWNING until the Pressure Lift Pin raises.
5.After a few minutes when a steady flow of steam is released from the Pressure Regulator Valve, reduce the Variable Temperature/Pressure Control to 6 - 7 and cook 22 to 26 minutes or until done.
Steam
Release
Pressure 
Steam Clean
| 5 |
Steam | 6 |
3 | 7 |
2 | 8 |
1 | 9 |
Warming | Max/Browning |
6.Turn the Variable Temperature/Pressure Control to WARMING and unplug the unit. The Power Indicator Light will turn off. Use the Natural Steam Release method. Wait until the Pressure Lift Pin drops.
7.Serve with fresh cilantro.
Makes 4 servings
35.
