2 cups cooked pinto
beans
2 cups cooked
kidney beans
2 tablespoons
olive oil
1 medium onion,
peeled and finely
chopped
3 cloves garlic,
peeled and finely
chopped
1 medium green bell
pepper, stemmed,
cored and diced
2 small zucchini,
quartered
lengthwise and
sliced
1 package
(10 ounces) frozen
corn, or 11
/2cups
fresh corn
1 can (28 ounces)
peeled crushed
tomatoes in puree
2 cups vegetable or
chicken broth
2 tablespoons chili
powder
1 teaspoon cumin
1 teaspoon ground
oregano
1
/4teaspoon black
pepper
1
/8teaspoon cayenne
pepper
1
/2pound Monterey
Jack cheese,
shredded
1. Prepare beans, see page 36.
2. In a 5-quart or larger pressure cooker, heat
olive oil over medium heat.
3. Add onion and cook until softened.
4. Add garlic, green pepper, zucchini and corn,
stir until mixed.
5. Add tomatoes, broth, chili powder, cumin,
oregano, black pepper and cayenne pepper, stir
well.
6. Close lid and bring pressure to second red
ring over high heat. Adjust heat to stabilize
pressure at second red ring. Cook for 5 minutes.
7. Remove from heat and use Natural Release
Method, see page 10.
8. Stir in cooked beans and let stand until beans
are heated.
9. Serve in bowls. Top each with 1/4 to 1/2 cup
cheese.
Makes 8 to 10 servings
Approximate Nutritional Analysis Per Serving:
273 calories / 14g protein / 34g carbohydrates / 11g fat
8g dietary fiber / 20mg cholesterol / 530mg sodium
Vegetable Chili
20
