1can eachcannellini beans, kidney beans, black beans
Extra virgin olive oil
1packet fajita seasoning
Add olive oil to pressure cooker pot and turn to saute mode. Cook onions for 2 minutes and add garlic. Cook for 1 minute.
Add ½ of the spice packet along with the tomato paste and mix for 30 seconds. Add one cup of vegetable broth and scrape the bits off the bottom of the pan. Cancel saute mode.
Add remainder of ingredients into pot an stir. Turn valve to sealing and set to manual mode for 12 minutes. Allow a natural release of 10 minutes. Serve hot and enjoy!
Regarding the chili starter: You could throw all of your ingredients in the pot and call it a day! But - I'm a huge fan of developing the onion and garlic flavors before I start my pressure cooker.Here is how I created a chili starter that created amazing flavor for my spicy vegetarian chili:Drizzle extra virgin olive oil into your pressure cooker pot and turn it onto sauté mode. Sauté the onions for two minutes and then add the garlic for 1 minute. Add in ½ of the spices for 30 seconds and then the tomato paste and stir for 30 seconds. Add in 1 cup of vegetable broth and scrape up the bits before canceling sauté mode.This extra step is completely worth it as it really helps to soften the onions and open up those delicious southwestern flavors.Once you have the starter done, throw everything else in the pot and you're ready to go!
Other ways to cook spicy southwest chili:
Stovetop Chili Instructions:
Make chili starter: Heat oil over medium heat in a cast iron pot or large soup pot. Add onions and cook for 2 minutes. Toss in garlic and cook for one minute.Add in ½ packet of the fajita seasoning and tomato paste and stir constantly for 30 seconds. Pour in ½ of the liquid to scrape up any bits.Add remaining ingredients, reduce heat to simmer and allow to cook for 30 minutes.
Slow Cooker Chili Instructions:
Follow stovetop instructions through making chili starter. Add remaining ingredients to your slow cooker and slow cook on low 6-8 hours or high 2-3 hours.