I’m inspired to make a chili that will need a Stayton Acre avocado on top to offset the heat. Today is Day 22 for me living in my travel trailer. I’m excited that I’m doing this with little stress really. We are eating healthy meals and having a salad everyday.
This recipe was created with plenty of hearty protein and vegetables in mind.
Serve with sourdough, crunched up tortillas on top or corn bread.
Don’t forget to chop sliced avocado on top.
1 yellow onion, chopped
5 garlic cloves, chopped
1 16oz can black beans
1 16oz can garbanzo beans
1 16oz can red kidney beans
1 cup orange lentils
1 yellow bell pepper chopped
1 red bell pepper chopped
1 corn on the cob fresh kernels removed
3 celery stalks, chopped
1 14.5oz can of fire roasted diced tomatoes
Spices (IT’S ALL IN THE SPICES!!)
1T cumin powder
1 ½ t chili powder (hot)
2T smoked paprika
1t black pepper
1/2t cayenne pepper powder
Avocado (depending on how many people love avocado…I like ¼ large avocado per person chopped on top).
8 garlic bulbs chopped
1 large yellow onion chopped
6 cups Lacinato Kale chopped
2 cups garbanzo beans (cooked, drained) – side note: InstantPot Garbanzo Beans are simple
3 carrots chopped
1 cup lentils (dry, rinsed)
2 cups sweet potatoes (skin on, chopped dice size)
2 cup red potatoes (skin on, chopped in dice size)
3 celery stalks chopped
1t red crushed pepper
1 ½ t Chili Powder
¾ t Coriander (ground)
½ t Smoked Paprika
1 t salt
8 cups water
**after cooking this my daughter suggested I add corn. She said it was very spicy too. So, I grabbed a bag of organic frozen sweet corn (Trader Joe’s) and dumped it in, closed the lid and I’m letting it sit for a few more minutes.
Key to success in InstantPot cooking is having all of your ingredients ready to go before you begin.
0. Get all ingredients out on counter measured and chopped.
Turn Instant Pot on SAUTE and add oil.
Add garlic, toss around for about 1 minute and then add onion. Stir.
Add chopped kale, stir and blend.
Add carrots, potato, celery and stir and blend.
Add 8 cups of water and stir.
Add spices, and stir.
Add lentils and stir.
Water should be at least ½ inch above your ingredients.
Turn OFF InstantPot then press MANUAL and set time to HIGH for 20 minutes.
Personally I always let the pressure release naturally.
Currently cans of beans run 4 for $5 to .99 each. EXPENSIVE and the quality is not the greatest. I’ve tried many brands, probably every brand available at Whole Foods, Lassen’s Sprouts, Pavillion’s, Vons and Stater Bros.
I have begun the quest to make my own black beans (stove top) and failed about 4 or 5 times over the past 8 years. They were ALWAYS crunchy. We wasted so much time and money (and anticipation)!
The Instant Pot Pressure Cooker has saved the day for me and I am happy to present a recipe to make some seriously DELICIOUS black beans in 40 minutes.
This is a variation of a few recipes I read online and my many failures.