Pressure Cooker Spicy Black Bean Chili

Image of Laura Pazzaglia of Hip Pressure Cooking
Rated 4.5 based on 8 customer reviews
Pressure Cooker Spicy Black Bean Chili
Pressure Cooker Spicy Black Bean Chili

Appliances

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Directions

Mealthy Tip

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:

Pressure Cooker Vegetarian Chili

Presure Cooker Three Bean Vegan Chili

Pressure Cooker Sweet Potato and Lentil Chili

Nutrition Facts

Per Serving: 408 calories; 7g fat; 68.4g carbohydrates; 22g protein; 0mg cholesterol; 442mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 6

Amount Per Serving
Calories 408 Calories from Fat 59
% Daily Value*
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0.0g
Polyunsaturated Fat 1.3g
Monounsaturated Fat 3.6g
Cholesterol 0mg 0%
Sodium 442mg 18%
Total Carbohydrate 68.4g 23%
Dietary Fiber 17g 70%
Sugars 5.6g
Protein 22g
Vitamin A 12% Vitamin C 41%
Calcium 13% Iron 36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

4.5out of 5 Stars

(8 Reviews)

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What others are saying

Image of Randall Hauk

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.

Image of Katie Hason

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.

Image of Sam Dalton

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!

Image of Blakely James

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.

Image of Erin Hudson

Erin Hudson says:

I added chipotles to spice it up some. Really been on a spicy kick lately so that was the perfect addition.

Image of Daniel Rury

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.

Image of Peter Hogg

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...

Image of Meghan Estes

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.