Two-Bean Mushroom Chili
Pressure cook on high for 6 mins, then quick release. No pressure cooker? Simmer in pot for hours. Adjust thickness to preference.
Equipment
- 1 pressure cooker
Ingredients
- Medium yellow onion diced
- 1 10 oz package sliced mushrooms
- 1 14.5 oz can pinto beans rinsed and drained
- 1 14.5 oz can red kidney beans rinsed and drained
- 1 28 oz can diced tomatoes
- 1 14.5 oz fire-roasted diced tomatoes
- ½ cup water
- 4 cloves garlic minced
- 1 teaspoon dry mustard powder
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 teaspoon marjoram
- 1 teaspoon cumin
- 1 ½ teaspoon Penzey’s Arizona Dreaming chili powder use regular chili powder as an alternative
- 1 tablespoon Bragg’s Liquid Aminos
- 1 teaspoon sea salt
- Black Pepper
Instructions
- Place all the ingredients into your pressure cooker.
- Cook on high pressure for 6 minutes and then do a quick release.
- If you don’t own a pressure cooker, place all the ingredients in a large soup pot and cook for a few hours on medium heat. You could also sauté the onions first in a little bit of olive oil or vegetable stock, and then add the remaining ingredients, cook on medium heat for a few hours.
Video
Notes
After releasing the pressure and removing the cover of your pressure cooker, if you let the chili sit for awhile, it will thicken. If you prefer more of a soup-like chili, increase the water by another ½ cup.