Bean And Veggie Chili

A hill of beans and crunchy vegetables make this thick and savory chili a winner with both vegetarians and meat-eaters.

SERVES 8

INGREDIENTS:

• 4 tablespoons canola oil
• 2 large sweet onions, such as Vidalia, coarsely chopped
• 1 teaspoon ancho chile powder
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• 1 medium green bell pepper, seeded, deribbed, and coarsely chopped
• 1 medium red bell pepper, seeded, deribbed, and coarsely chopped
• 1 medium yellow or orange bell pepper, seeded, deribbed, and coarsely chopped
• 1 cup pinto beans, presoaked and drained
• 1 cup kidney beans, presoaked and drained
• 1 cup black beans, presoaked and drained
• 1 cup red beans, presoaked and drained
• One 28-ounce can chopped tomatoes with their juice
• 7 cups chicken or vegetable stock or store-bought chicken or vegetable broth
• 2 cups corn kernels, freshly cut from the cob, or frozen corn, defrosted
• Salt and freshly ground black pepper (optional)

INSTRUCTIONS:

1. Heat 2 tablespoons of the oil in the pressure cooker over medium-high heat.
2. Add the onions, chile powder, cumin, and oregano and sauté for 2 minutes, or until the onions begin to soften.
3. Add the bell peppers, beans, tomatoes, and stock, and drizzle with the remaining 2 tablespoons of oil.
4. Lock the lid in place and cook at high pressure for 20 minutes.
5. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam.
6. Stir in the corn, taste the chili for seasoning, and add salt and pepper if needed.
7. Serve immediately.