HEARTY INSTANT POT BLACK BEAN CHILI (OIL-FREE)
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Description:
This is the ultimate "set it and forget it" chili that delivers deep,
slow-simmered flavour in a fraction of the time, thanks to the magic of the
Instant Pot. Completely oil-free, this recipe uses dried black beans cooked from
scratch, resulting in a wonderfully creamy texture and robust taste. It's packed
with plant-based protein, fibre, and smoky spices—a perfectly healthy,
warming, and satisfying meal for any night of the week.

Prep Time: 15 minutes
Cook Time: 35 minutes
Yields: 6 servings

--- INGREDIENTS ---
- 2 cups dried black beans, soaked overnight (or quick-soaked)
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 bell pepper (red, orange, or yellow for sweetness), chopped
- 1 jalapeño pepper, finely chopped (optional, for heat)
- 1 (28-ounce) can crushed tomatoes
- 4 cups low-sodium vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, adjust to taste)
- Salt and freshly ground black pepper to taste
- For Garnish: Fresh cilantro, chopped

--- INSTRUCTIONS ---
1. Soak: Ensure your black beans have been soaked overnight (for at least 8 hours).
   Drain the soaking water and give the beans a thorough rinse.
2. Sauté Veggies: Select the "Sauté" function on your Instant Pot. Once it
   displays "Hot," add the chopped onion, bell pepper, and jalapeño (if using).
   Cook for about 5 minutes, stirring occasionally, until the onions soften and
   become translucent. If they begin to stick, add a splash of the vegetable broth
   to deglaze the pot. Add the minced garlic and cook for one more minute until
   fragrant.
3. Combine Ingredients: Press "Cancel" to turn off the Sauté function. Add the
   rinsed black beans, crushed tomatoes, the remaining vegetable broth, chili
   powder, cumin, smoked paprika, oregano, and cayenne pepper to the pot. Stir
   everything together until well combined.
4. Pressure Cook: Secure the Instant Pot lid and move the steam release valve to
   the "Sealing" position. Select the "Manual" or "Pressure Cook" function and set
   the timer for 30 minutes on high pressure.
5. Release Pressure: Once the 30-minute cook time is complete, allow the pressure
   to release naturally for at least 10 minutes. Afterwards, you can carefully
   switch the valve to "Venting" to release any remaining steam.
6. Finish & Season: Once the pin drops, carefully open the lid. Give the chili a
   good stir. The chili will thicken as it cools. For an even thicker consistency,
   you can use an immersion blender for a few quick pulses or mash some of the
   beans against the side of the pot with a spoon.
7. Serve: Season generously with salt and black pepper to your liking. Ladle the
   hot chili into bowls and garnish with a sprinkle of fresh cilantro.

--- CHEF'S NOTES ---
Total Time: Remember that the Instant Pot needs about 10-15 minutes to come to
pressure before the 30-minute countdown begins, plus the 10+ minutes for
pressure release. Plan for a total time of around an hour from start to finish.
No Soaked Beans? If you forget to soak your beans (it happens to the best of us,
darling), you can cook them from dry. Just rinse them well and increase the
pressure cooking time to 50-55 minutes.
Topping Ideas: This chili is a fantastic base for all sorts of toppings! Try it
with a dollop of vegan sour cream, sliced avocado, crushed tortilla chips, or a
squeeze of fresh lime juice.
Spice Level: This recipe has a mild to medium heat. Feel free to omit the
jalapeño and cayenne for a very mild chili, or add an extra jalapeño (with
seeds!) if you prefer things a bit more... stimulating.