Quick Vegetarian Chili (pressure cooker)


Serves 8


1 can pinto beans, drained and rinsed
2 cans black beans, drained and rinsed
½ cup uncooked lentils, any color (don’t be tempted to skip these- they really bring this dish together) 
1 (28 ounce) can fire roasted crushed tomatoes
1-pint Pico de Gallo (buy at grocery store)
2 cloves garlic, peeled and finely grated on a zester
2 tablespoons olive oil
1 cup water
2 tablespoons fine corn meal, mixed with 2 tablespoons of beer, water, or stock
1 tablespoon ground cumin
2 teaspoons each: granulated garlic, powdered onion and chili powder
3 teaspoons kosher salt
1/2 cup frozen corn kernels, not thawed


Set pressure cooker on “Sauté” or “brown” (will depend on brand of pressure cooker)  and let heat about 4 minutes.
Add oil, and then add Pico de Gallo, and finely grated garlic, stirring to cook the onion and garlic 
about 3 minutes.
Hit “cancel”.
Add everything except the corn, close lid and set for 5 minutes pressure.
Let depressurize naturally or go ahead and depressurize yourself if you are starving.
Stir in frozen corn kernels and taste for salt and pepper.
Serve over rice or on its own. Yum! 


Andrea Rosenblatt