This chili is a great reason to buy a pressure cooker! If you don’t have one, the original recipe from Cate’s World Kitchen was made in a slow cooker, and you could definitely make it that way. I found the beans to be ever-so-slightly firm after the 7 hours in the slow cooker. I tried the recipe again with the pressure cooker and loved how creamy the beans turned out.
Vegetarian Chili
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1 large onion, diced
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1 Tbsp. olive oil
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1 Tbsp. chili powder
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2 tsp. ground cumin
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1 Tbsp. chopped chipotle chile en adobo
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2/3 cup beer (I used Samuel Adams Boston Lager)
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15 ounce can fire-roasted diced tomatoes
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1/2 cup dried kidney beans, rinsed
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1/2 cup dried pinto beans, rinsed
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1 cup dried black beans, rinsed
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1 1/2 tsp. salt
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2 Tbsp. tomato paste
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3 1/2 cups water
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toppings: shredded sharp cheddar cheese, chopped green onions, Fage 0% greek yogurt or sour cream, baked Tostito scoops, lime wedges
Rinse and sort beans. Soak in water for 8 hours. Drain and rinse.
Saute the onion in the olive oil over medium heat until soft. Add the chili powder, cumin, and chipotles. Mix well.
Transfer onion mixture to a pressure cooker. Add remaining ingredients (except for toppings 
). Stir well.
Bring up to temperature and cook for 40 minutes. Turn off heat and let cool. (Please follow your pressure cooker instructions). Taste and correct for salt.
Serve with toppings.
Recipe adapted from Cate’s World Kitchen.
Using the Weight Watcher’s Recipe Builder, this recipe has 44 PointsPlus.
6 servings= 7 PointsPlus each (without toppings)
8 servings= 6 PointsPlus each (without toppings)
