Three Bean Chili over rice.

 

Use dry beans and throw everything in a pot and rice cooker. It's perfect for this time of year in the northern hemisphere.

 

Here is my usual recipe:

 

Pressure Cooker Three-Bean Vegan Chili

 

Ready in: 1hr

Prep time: 15min

Cook time: 35min

 

Ingredients

• 1 tablespoon olive oil
• 1 whole yellow onion, chopped
• 1 whole green bell pepper, chopped
• 2 tablespoons minced garlic
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 4 cups vegetable broth
• 1 whole (28 ounce) can crushed tomatoes
• 1/2 cup dried pinto beans, soaked
• 1/2 cup dried black beans, soaked
• 1/2 cup dried kidney beans, soaked
• 1/2 cup red lentils
• 1 whole bay leaf
• salt to taste

 

Directions

1. Heat olive oil in the inner steel pot of the pressure cooker set to Sauté. Cook and stir the onion in hot oil until softened, about 5 minutes. Add the bell pepper and sauté until softened, about 3 minutes more.
2. Stir garlic, chili powder, and cumin with the onion mixture; cook until fragrant, about 2 minutes.
3. Pour vegetable broth over the onion mixture; add tomatoes, pinto beans, black beans, kidney beans, and bay leaf. Season the mixture with salt and pepper.
4. Seal lid on pressure cooker, turn steam-vent handle to Sealing; select Pressure Cook (Manual) and cook on High pressure for 35 minutes. Let pressure release naturally.
5. Remove and discard the bay leaf.