Spicy Black Bean Chili with Hearty Greens
Try this Spicy Black Bean Chili with Hearty Greens recipe.
Try this Spicy Black Bean Chili with Hearty Greens recipe.
- 1 teaspoon dried oregano
- 2 tablespoons chili powder
- 1/2 teaspoon sea salt
- 2 cups water
- 2 tablespoons olive oil
- avocado
- 1 tablespoon red wine vinegar
- 1 teaspoon ground cumin
- 4 cloves garlic (minced)
- 2 cups black beans (dry rinsed and soaked overnight (see note))
- 3 red onions (chopped about 2 1/2 cups)
- 2 teaspoons chipotle chile oil (recipe below, or use a store-
- 7 ounces mild green chiles (diced)
- 1 1/2 cups red salsa (purchased or homemade)
- 5 ounces bitter greens (e.g. arugula beet greens, mustard greens, etc., washed, large stems removed,
- 7 ounce chipotle peppers ( in adobo sauce 1 can)
- 2-3 tablespoons canola oil (or another oil if you
- green chiles (diced)
- cilantro (fresh and chopped)
- jicama (cut into matchsticks)
- vegan cheese
- Carbohydrate 0.843347052653431 g
- Cholesterol 0 mg
- Fat 1.25022812567287 g
- Fiber 0.493028129840728 g
- Protein 0.203473750220518 g
- Saturated Fat 0.177565187603056 g
- Serving Size 1 1 serving (134g)
- Sodium 121.857136724654 mg
- Sugar 0.350318922812703 g
- Trans Fat 0.0717540313113116 g
- Calories 14 calories
Step-by-step
- Press Sauté to pre-heat the Instant Pot. When the word "hot" appears on the display, add the oil and sauté the onions and garlic about 5 minutes, until the onions are translucent.
- Add the chili, cumin, and oregano, stirring to mix into the onions. Add the beans, water, chipotle oil, green chiles, and salsa.
- To make the chile oil: In a blender puree the chiles with the oil until smooth, adding a bit more oil, if needed, for a smooth paste. Reserve in freezer to use as desired.
- Lock the lid in place. Press Manual and adjust the time to 13 minutes cooking time. When the beep sounds, quick release the pressure by pressing Cancel, and twisting the steam handle to Venting position.
- Press Sauté and stir in the greens and cook about 4 minutes, until they shrink and disappear into the beans. Press Cancel. Stir in the vinegar.
- Taste, adding salt to your liking. Serve with your choice of garnishes. Vegan cheese, vegan sour cream, avocado, cilantro and corn all make excellent toppings for this recipe.
Deep brick-red liquid thickens around whole legumes while sharp aromatics release pungent oils against hot metal. This pressurized stew achieves maximum viscosity without requiring expensive store-bought thickeners or spending hours monitoring a traditional stovetop pot. Ground spices bloom instantly when exposed to direct heat in the base unit, developing complex thermal depth before the liquid is even added. Utilizing dry beans instead of canned varieties drastically reduces the baseline cost per serving while yielding superior textural integrity.
An electric pressure cooker is strictly required to soften soaked legumes within thirteen minutes without prior boiling. Operating this appliance safely demands keeping the silicone sealing ring free of debris and ensuring the steam release handle points precisely toward the venting position during depressurization. Home cooks lacking a multicooker can adapt the method by simmering the soaked beans gently in a heavy-bottomed Dutch oven for ninety minutes, though this adjustment requires monitoring fluid levels closely to prevent scorching at the base. Preserving equipment longevity involves wiping the heating element housing clean after every single use to prevent organic buildup from interfering with thermal sensors.
Stirring the bitter greens into the residual heat at the very end of cooking is the single technique that determines success or failure. Introducing arugula or mustard greens too early causes them to turn grey and dissolve entirely into a bitter puree, whereas folding them in right after releasing pressure allows them to wilt gently while retaining vibrant color and structural bite. Red wine vinegar added off the heat brightens the earthy bean profile through sharp acid contrast.
Purchasing whole dried black beans in bulk quantities yields significant savings over prepared cans, particularly when stocking a pantry for recurring batch cooking. Storing unused chipotle peppers pureed with canola oil in the freezer preserves the spicy paste for up to six months without loss of capsaicin potency. Portioning leftover chili into airtight glass containers allows for rapid reheating throughout the week while maintaining optimal flavor distribution across all ingredients.
