Pressure Cooker Spicy Black Bean Chili
- 2 tablespoons olive oil
- 1 large red onion, chopped
- 1 green bell pepper, chopped
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon red pepper flakes
- 3 cups water
- 2 cups dried black beans, rinsed
- 1 (14 ounce) can chopped tomatoes
- 1 teaspoon sea salt
- 1 tablespoon white wine vinegar
- ¼ cup chopped green onion, or to taste
- ¼ cup fresh corn kernels, or to taste
For best results, we recommend using:
- Select Sauté to preheat the base of your pressure cooker; add oil, onion, bell pepper, oregano, cumin, and pepper flakes. Let the veggies and spices soften while stirring infrequently, about 3 minutes.
- Pour in water, black beans, and chopped tomatoes; mix well.
- Close the lid and set the valve to Sealing.
- Press Bean/Chili and cook at High Pressure for 30 minutes. Let pressure cooker cool and lose pressure naturally until the lid unlocks, about 20 minutes.
- Mix in vinegar and salt. Ladle into bowls and garnish with green onion and corn to serve.
This recipe reheats well for the lunch the next day and it also freezes like a dream! Portion the black bean chili into individual servings but don’t add the corn and green onion. Add those after reheating and just before serving for the freshest flavor and brightest color.
For more pressure cooker vegetarian chili recipes, you might enjoy:
What others are saying
Meghan Estes says:
I had to increase the cooking time because the beans were not done and it was very runny. Also I would not have enjoyed it as it was once done without extra toppings.
Peter Hogg says:
I did like this but found I had to increase the cooking time as the beans were not cooked. I too might do it again but put in a bit of meat...
Daniel Rury says:
Delicious topped with cheddar cheese. Added a jalapeno puree-based sauce to add some more spice and flavor once served. I had to cook it for 15 extra minutes to get the beans to soften.
Erin Hudson says:
I added chipotles to spice it up some. Really been on a spicy kick lately so that was the perfect addition.
Blakely James says:
This black bean chili has a Tex Mex feel I love. I really love the corn and green onions on top too. This was really good, especially for a meatless chili. I'm not vegan, so I did use chicken broth instead of water. I think it really gave it added flavor.
Randall Hauk says:
Don't know what it is about spicy black beans, but I love them and this. Usually I do Cuban-style, but this was a nice variation. I also used Mama Lil's Kick-Butt peppers to top them because I'm addicted to them.
Sam Dalton says:
Very impressed with this vegan black bean chili. I'm a carnivore, but did not miss the meat in this dish. It was spicy but you could still taste all of the good flavors, like the cumin and oregano. Bravo!
Katie Hason says:
I love black beans, so I am partially biased, but this spicy chili was amazing. I love all of the South American flavors infused into this dish. I didn't find this recipe too spicy, just the perfect amount of heat. This goes great by itself or as a side with Latin-inspired food.