Vegan Kabocha Squash Chili – Pressure Cooker

I had a day off yesterday, so there was time to play around with a new chili recipe, and this is what came out of that!

1 lb black beans, soaked
1 lb pinto beans, soaked
1 kabocha squash, peeled and cubed
3 red/green peppers, roasted, peeled, and diced
4 tomatoes, diced
3 jalapenos, diced
2 stalks celery, diced
1 large onion, diced
3 T cumin
2 T chili powder
1 large bunch cilantro, minced
Salt and pepper to taste

Place all ingredients except salt and pepper in pressure cooker.  Add water to cover plus 1-2 inches.  Cover and heat on high.  Cook at high pressure for 15-18 minutes and then allow pressure to naturally dissipate.  Remove lid, check beans for doneness, and add salt and pepper to taste.

I served this with homemade guacamole, vegan and regular sour cream, black olives, and tortilla chips.  The kids mostly enjoyed it, though it was a change from our usual chili, which is thicker/richer.  This had more of a brothy texture.  Probably some additional cooking time on the beans would have made them less well shaped, but the soup more integrated.

Mmmm… chili on a fall day!

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