Chili without the Carne

Serves: 8

Pressure Cooking Time: 8 minutes


  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 large green bell pepper, cored, seeded, and chopped
  • 1 large red bell pepper, cored, seeded, and chopped
  • 1 jalapeño pepper, cored, seeded, and chopped
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 2 tablespoons chili powder
  • 4 teaspoons ground cumin
  • 1 teaspoon ground oregano
  • 2 cups cooked pinto beans
  • 2 cups cooked red kidney beans
  • 2 cups cooked black beans
  • One 28-ounce can crushed roasted tomatoes



  1. Heat the olive oil in the pressure cooker over medium-high heat. Add the onion; garlic; green, red, and jalapeño peppers; carrots; and celery. Cook until the onion is soft.
  2. Add the chili powder, cumin, and oregano. Stir and cook 1 minute. Add the cooked beans, and tomatoes. Season with salt and pepper. Stir to combine.
  3. Cover and bring to HIGH pressure over high heat. Lower the heat to stabilize the pressure. Cook for 8 minutes.
  4. Remove from the heat. Release the pressure by using the automatic pressure release.
  5. Unlock and remove the cover.
  6. Taste and adjust for salt and pepper.

Tip: Try serving this recipe over white or brown rice and shredded dairy or vegan cheddar cheese, depending on your particular dietary restrictions.

*Recipe adapted from Pressure Cookers For Dummies, 2nd Edition (John Wiley & Sons, Inc., 2012), by Tom Lacalamita