Vegetarian Chili Rated 8/10 Original Edit

Ingredients

  • 1 yellow onion, large, diced
  • 1c red wine
  • 4 cloves garlic, diced
  • 1 large red bell pepper, chopped
  • 2 stalks celery, diced
  • 28oz canned diced tomatoes (prefer good quality/fire-roasted)
  • 1.25c dried pinto beans
  • 1.25c dried red kidney beans
  • 1 small sweet potato, diced
  • 2 jalapenos, diced
  • 3c vegetable stock
  • 1 tsp salt
  • 1 tsp black pepper
  • 1.5 tbsp chili powder
  • 1 tsp ground cumin
  • 1.5 tsp ground coriander
  • 2 tsp smoked paprika
  • 1.5 tsp oregano
  • 1.5 tsp rosemary
  • 2 bay leaf

Steps

  1. Saute minced onions in pressure cooker until translucent, about five minutes.
  2. Deglaze with wine, and simmer until alchohol evaporates, about two minutes.
  3. Add remaining ingredients to the pressure cooker. Fill with vegetable stock until it is about a half inch above the level of the dry ingredients (the dried beans will soak much of this up). Cook on high pressure for 15 minutes.

Notes

  1. This makes a medium-spiced chili. Peppers can be adjusted per taste

  2. The beans don’t need to be re-hydrated prior to cooking, but if you do, you can drop the cook time to around 10 minutes