Ingredients

1 cup dry chickpeas
1 cup dry kidney beans
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1 tbsp chili powder
1 tsp ground cumin
3 cloves garlic, minced
3 jalapeño peppers, diced
1 large yellow onion, chopped
1 bell pepper, chopped
1 cup of carrots, sliced into rounds
1 1/2 cup of frozen or canned corn kernels
28 oz crushed, pealed tomatoes in puree
2 cups of vegetable broth

Toppings

shredded cheddar cheese
sour cream
green onions

Preparation

Soak the chickpeas and kidney beans overnight. Rinse well in the morning.

Instructions

Put the Instant Pot on sauté mode and sweat the onions for a few minutes. Add the salt, black pepper, chili powder, and cumin. After the onion softens up, add the garlic and jalapeños. A couple minutes later, add the bell pepper, carrots, and corn. Keep the mixture moving; there will be a tendency for the bottom of the pot to get dry.

Add the tomatoes and vegetable broth. Let the chili get warm and stir a few times. Add enough water to cover everything. The chili needs to have enough water in it to make steam, without the burning at the bottom. Put the lid on and switch to high pressure cooking mode for 10 minutes. Let the pressure release on its own and engage the keep warm function. Give it an hour to mellow.

Commentary

This is pretty tasty chili, though it would be better if it was thickened up a little. Maybe some potatoes next time. I bought some cornbread mix at the store, but I was so hungry today that I didn’t bake any before digging in.