Vegan Black Bean Chili

1. 1
   pressure cook · ~20 min

   Cook the soaked black beans.

   Drain the soaked black beans and add them to a pressure cooker with 3 cups of fresh water. Cook on high heat until the first whistle, then reduce heat to low and cook for 15 minutes. Let the pressure release naturally.

   TIPBeans should be tender but not mushy. If using a regular pot, simmer for 45-60 minutes until soft.
2. 2
   saute · ~6 min

   Sauté the aromatics.

   1.Heat olive oil in a Dutch oven over medium heat.

   2.Add diced onion and cook until softened and translucent (4-5 min).

   3.Add minced garlic and jalapeño, sauté until fragrant (1 min).
3. 3
   saute · ~4 min

   Build the chili base.

   1.Add diced bell pepper and cook for 2 minutes.

   2.Stir in cumin powder, smoked paprika, and chili powder. Cook until fragrant (30 sec).

   3.Add tomato paste and cook, stirring constantly, for 1 minute to deepen the flavor.

   TIPCooking the tomato paste until it darkens slightly removes the raw tinny taste.
4. 4
   boil · ~20 min

   Simmer the chili.

   1.Add diced tomatoes, cooked black beans, corn, and 2 cups of water.

   2.Stir in dried oregano and salt.

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

   TIPThe chili will thicken as it simmers. If it gets too thick, add a splash of water.
5. 5
   prep · ~1 min

   Finish and adjust seasoning.

   Taste the chili and adjust salt if needed. Stir in fresh lime juice for brightness. If you prefer more heat, add a pinch of chili powder.

   TIPThe lime juice wakes up all the flavors — don't skip it.
6. 6
   garnish

   Garnish with cilantro and serve hot.

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