Classic Veggie & Kidney Bean Chili

1. 1
   pressure cook · ~15 min

   Pressure cook the kidney beans.

   Drain the soaked kidney beans and transfer to a pressure cooker. Add enough water to cover by an inch and cook for 12-15 minutes, or until tender. Drain and set aside.

2. 2
   saute · ~5 min

   Sauté the aromatics.

   1.Heat oil in a deep pan over medium heat.

   2.Add diced onions and cook until translucent, about 4 minutes.

   3.Add minced garlic and sauté until fragrant, about 30 seconds.

   TIPDon't rush the onions — they form the flavor base.
3. 3
   saute · ~12 min

   Cook the vegetables and spices.

   1.Add diced bell pepper and carrot. Cook until slightly softened, about 5 minutes.

   2.Stir in cumin powder, smoked paprika, red chili powder, and dried oregano. Cook for 1 minute.

   3.Add chopped tomatoes and tomato paste. Cook until the tomatoes break down and the oil starts to separate, about 7 minutes.

   TIPTomatoes should be soft and jammy before adding liquid.
4. 4
   simmer · ~20 min

   Simmer the chili.

   1.Add the cooked kidney beans and water to the pan.

   2.Season with salt and black pepper.

   3.Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.

   TIPSimmer with the lid slightly ajar for a thicker chili.
5. 5
   simmer · ~5 min

   Finish and adjust seasoning.

   Uncover and simmer for another 5 minutes until the chili reaches desired thickness. Taste and add a pinch more salt or pepper if needed.

6. 6
   serve

   Serve the chili hot.

   Ladle into bowls and serve with your favorite toppings.

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