1piecechili in adobo from the can or 2 teaspoon paprika
Fistful of chopped fresh cilantro
Salt to taste
Pepper to taste
Puree the tomatoes along with the chili in adobo and keep aside.
Switch IP on Sautee mode.
Add oil and after 30 seconds add in the onions . Saute for a minute.
Now add in the ginger garlic. Sautee for 30 seconds.
Now throw in the veggies , lentils , beans, broth, tomato puree except BUTTERNUT SQUASH & spring GREENS.
Add in the spices except SALT.
Give the chili a quick stir .
Top it with Butternut Squash and do not stir .
Close the lid. Press cancel SAUTE
With valve on the SEALING position press MANUAL high pressure 6 minutes.
NPR ( natural pressure release) . Open the lid.
Add salt and gently give it a stir .
Test if the beans are cooked by smashing one.
If adding greens , press SAUTE and add them . Cook for a minute until they are wilted.
Taste test and adjust spices if necessary.
Chili thickens more once it starts cooling down.
The spice level for this chili is 3 on 5, 5 being hot.Recipe can be halved or doubled easily.
Soaking time - 20-30 minutes.
Prep time - 10 minutes
Cook time - 12 minutes. (6 minutes under pressure)
NPR takes around 15 minutes.
I add salt after the chili is done because beans take a bit longer to cook if salt is added.
I top squash rather than mixing in so that it doesn’t turn mushy and stay intact texture-wise.
Use 7-8 cups of veggies in total.
I have used fresh tomato puree, you may sub it with canned puree or crushed tomato & not tomato paste.
If using any other beans like chickpea or black beans then use already cooked ones before adding them to the chili as it requires to be soaked overnight and has a longer cooking time than black-eyed peas. Adding it raw along with the other chili ingredients isn’t recommended as the veggies will turn mushy and loose texture.
Swap the raw beans with 16 oz can of cooked beans
You may substitute butternut squash with sweet potato or white potato.
If skipping lentils mix ¼ cup yellow corn flour/ masa harina flour mixed in ½ cup of water and add after NPR opening the lid. And let it thicken on saute mode for 2 minutes. This will thicken the chili without using lentils.
Storage and shelf life
Leftover chili can be stored in the refrigerator for up to 4 - 5 days and freeze up to 2 months.