Black Bean Chili with Salsa

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  • Makes: 4 servings
  • Makes: 4 main-dish servings (6-2/3 cups)
  • Prep: 20 mins
  • Cook: 12 mins
  • Stand: 1 hr

Black Bean Chili with Salsa

Directions

  1. Rinse beans. In a large saucepan combine beans and enough water to cover them. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or, omit boiling and soak beans overnight.)
  2. Drain and rinse the beans. In a 4- or 6-quart pressure cooker combine the beans, onion, red pepper, the 3/4 cup green pepper, garlic, jalapeno peppers, chili powder, cumin, salt, black pepper, and water.
  3. Lock lid in place. Place pressure regulator on vent pipe (if you have a first-generation cooker). Over high heat, bring cooker up to pressure. Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 12 minutes.
  4. Meanwhile in a medium mixing bowl stir together chopped tomatoes, 1/2 cup chopped green sweet pepper, avocado, green onions, lime juice, and cilantro.
  5. Quick-release the pressure. Carefully remove lid. Serve with salsa and sour cream, if desired. Makes 4 main-dish servings (6-2/3 cups).

From the Test Kitchen

Prepare salsa; cover and chill up to 24 hours.

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Nutrition Facts (Black Bean Chili with Salsa)

  • Per serving:
  • 419 kcal ,
  • 10 g fat
  • (1 g sat. fat ,
  • 0 mg chol. ,
  • 325 mg sodium ,
  • 68 g carb. ,
  • 9 g fiber ,
  • 22 g pro.
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