Anasazi Bean & Potato Chili
Ingredients
- 12 ounces (about 2 cups) dry Anasazi beans (pinto or cranberry beans can be substituted)
- 1 teaspoon avocado oil
- 3/4 cup onion, diced
- 3 cloves garlic, minced
- 2 T jalapeno pepper, diced
- 1/2 teaspoon ground cumin
- 1 tablespoon dry oregano
- 1 tablespoon chili powder
- 1 teaspoon red pepper flakes
- 1 cup yellow pepper, diced
- 1 1/2 cups fingerling potatoes, diced
- 2 cups tomatoes, diced
- 1/2 teaspoon sea salt
- 2 bay leaves
- 6 cups low-sodium vegetable broth
- 2 tablespoons fresh lemon juice
Instructions
- Soak beans for 2 – 4 hours (optional), rinse well and drain.
- Heat avocado oil in the pressure cooker, uncovered, on medium-high heat and add onion, garlic, jalapeno, cumin, oregano, chili pepper, and red pepper flakes – sautéing for a minute or so.
- Add pepper, potatoes, tomatoes, salt, bay leaves, vegetable broth, and beans. Stir, and cover the pressure cooker, locking the lid in place.
- Bring to pressure, then reduce heat and cook at low pressure (the giggly top will rock gently) for 20 minutes.
- Remove pressure cooker from heat and let the pressure release naturally.
- Remove the lid from the pressure cooker, away from you.
- Stir in the lemon juice and do a taste test. Add more salt, if desired (I added another 1/4 teaspoon because I used homemade vegetable broth with no added salt). If the beans are not done enough, simply simmer, uncovered, until cooked through.
Responses
Funny you ask, I had no idea there was such a thing as an heirloom bean! But speaking of beans, my favorite are black & kidney. I do love fava beans too, & fresh (like raw, just picked) garbanzo beans are amazing.
@Bringjoyj:disqus , my first heirloom bean experience was with Eye of the Goat beans. I love goats and couldn’t resist. It’s one of my splurges, to stand in the grocery store, staring at colorful beans that I’ve never heard of and try something new.
I love the Anasazi. The color, the flavor, and the name make it one of my favorite beans. I didn’t know it was heirloom. That kind of makes me love it more. You make chili like me, whatever’s hanging around the kitchen gets thrown in the pot. Looks like a perfect welcome to Fall 🙂
@nikki_w:disqus , yes they are so lovely! I think I will make some refried beans with them soon. Mmmmm
Oh yay – it’s chili season! And I love that you topped a burger with the chili – very comfort food. )
@betterwithveg:disqus, I topped tofu dogs with the chili the next day! 🙂
I’ve seen those beans while shopping at Whole Foods. They just might have to find their way into my cart next time I’m there.
Ha! Let me know if it happens – those sneaky little beans 🙂
Looks great JL! I love topping dark leafies with bean dishes and reheated stews/chilis too!
Thanks, @facebook-663511674:disqus! It’s such a great way to bulk up greens for a hearty meal, isn’t it?!
This looks perfect for today…kinda nippy outside and definitely wanting some warm chili goodness! I’ve never tried avocado oil…does it make a noticeable taste difference? Recommended substitutions until I can hunt down some avocado oil? Many thanks!
Hi moonsword! Olive oil is just fine. I like using avocado oil to shake things up!