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Wednesday, October 6, 2010

3 minute Pressure Cooker Chili


1T olive oil
1 butternut squash
1 yellow, 1 red bell pepper chopped
1 can of organic black beans w/ some liquid reserve
1/2 cup of organic soyrizo (optional)
1T fresh grated ginger
1 T ground coriander
1 T Cumin
Red Cayenne pepper or chipotle pepper, to your liking start with 1 teaspoon
1/4 cup of stock, or water
1/4 cup of sauce(I used home made pepper sauce, you can use tomato sauce)
2 portabella mushroom caps
Sea Salt
Black Pepper

Add oil and ginger in pan and turn the heat up to high, toss in the squash, and peppers saute with a 2 pinches of sea salt and as much fresh ground black pepper as you like. Saute for 1-2 minutes. Add the rest of the ingredients, giving a stir after each addition. Make sure the mushrooms are last and go on top. Put the cover on the pressure cooker. Let the steam build. When it starts to "whistle," lower the heat to medium, enough to keep the pressure still steaming away, and set your timer for 3 minutes. When 3 minutes are up, take the pot off the heat and do a quick release, (Make sure you consult your cooker directions to know what the quick release is for your cooker) and let all the steam out. You can open the lid when the steam is out and have some piping HOT chili.

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