Simple IP Vegan Black Bean Chili

This recipe is from Jill.  If using dried black beans, soak them overnight in a bowl of water for better absorption and nutrition.  They'll cook fine without soaking but it's better and super easy to soak them.

INGREDIENTS:

·       2 teaspoons olive oil

·       1 medium yellow onion, diced (about 2 cups)

·       1 red, yellow, or orange bell pepper, diced

·       1 teaspoon dried oregano

·       2 medium cloves garlic, minced

·       2 tablespoons chili powder

·       2 teaspoons ground cumin

·       2 (15-ounce) cans or 3 cups cooked black beans, drained

·       1 (15-ounce) can crushed tomatoes (I like fire-roasted for a little extra dose of flavor)

·       1 medium jalapeno pepper, seeded and minced**

·       1 teaspoon kosher salt

·       1 cup water

Topping ideas:

·       Cashew sour cream

·       Diced avocado

·       Cilantro

·       Diced red onion

DIRECTIONS:

1.    Hit “Saute” button on your Instant Pot. Add olive oil. When hot, add the onions, bell pepper, and oregano. Saute, stirring occasionally, until tender, about 7 minutes.

2.    Add the garlic, chili powder, and cumin and cook, stirring constantly, for one minute.

3.    Add the beans, tomatoes, jalapeño, salt, and water. Stir to combine.

4.    Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button (or “Pressure Cook” button on newer models) and set the timer for 5 minutes.

5.    After the 5 minutes is up, quick-release by flipping the release valve to “venting.” Remove lid.

6.    Scoop into individual bowls and add toppings if desired.

7.     Keeps in the refrigerator for about 3 days. Freezes well too.