Serve this tomato-free black bean chili with brown rice or homemade brown rice flour tortillas and plenty of avocado slices to top each bowl. You'll need a 6-quart electric pressure cooker for this recipe.
Preparation Note
Place dry beans into a medium-sized bowl and cover with a few inches of water. Let them soak on your counter for about 8 to 24 hours. Then rinse and drain.
Ingredients
2 tablespoons
extra virgin olive oil
1 large
onions
chopped
2 teaspoons
sea salt
2 teaspoons
ground cumin
1½ teaspoons
dried oregano
1 tablespoons
smoked paprika
¼ teaspoons
chipotle chili powder
2 cups
black beans
(soaked for 24 hours)
4 cups
water
1 large
red bell peppers
diced
1 large
green bell pepper
diced
1
jalapeño peppers
finely diced
2 tablespoons
lime juice
½ cups
chopped
cilantro
Garnish
1 medium
avocados
sliced
1
limes
cut into wedges
