Before we get to this couldn’t-be-easier-to-make Vegan Pressure Cooker Black Bean Chili, let’s talk about what’s been going on in my life lately, shall we?
So, we currently have a new friend (who’s my age) staying at our house! She’s moving to our city and is looking for an apartment which means we’re going to be hosting her for the foreseeable future while she gets settled. We have lots in common and have already laughed our butts off watching Gilmore Girls and The Other Woman together. OMG, I had never heard of The Other Woman and I’m not saying I recommend it (definitely not a movie plot I agree with), but I haven’t laughed that hard in a while. It’s so fun having another young, American girl in the house who I can watch chick-flicks with.
On Thursday (3 days!!) Brett, our new friend and I are going to TOKYO!! I still can’t believe it. We’ll only be there for 2 full days but we plan to eat all the sushi and do all the shopping. (I hate clothes shopping in China…I feel like a giant.)
On our way back from Tokyo we’ll be stopping in another city to get me a new passport and to stop at IKEA. After just 3 years I’ve already filled up my passport which is crazy. At IKEA we plan to get new mattresses that don’t feel like rocks and a rack for my mugs. Our apartment is really starting to come together. Now I just need to convince Brett that we need a rug!
In less than a month Brett’s entire family is coming to visit. You guys already know this, but it’s getting closer and closer and we’re getting more and more excited!
Language is going well, but I am losing the joy in it. I’m praying that a week off for travel will bring back the excitement for learning, cause as of right now I feel a little overwhelmed. It’s all good though. We’re slowly making progress and I wouldn’t want to be any where else!
I’m an aunt…again! My second oldest brother and his wife had their second son Declan Remington. Such a strong name. I love it and can’t wait to meet him!
Food around here has been simple, but delicious. I’m trying to use my pressure cooker more because it really is one of the best inventions ever. I mean, how could throwing everything in a pot, pushing some buttons, and ending up with a delicious meal make cooking any easier? We’ve been eating this hearty and warming Vegan Pressure Cooker Black Bean Chili a lot this past week. We love it as is, with a Vegan Pumpkin Cornbread Muffin, on top of baked sweet potatoes or rice. It feeds a crowd too and makes for great leftovers!
Let me know if you have a pressure cooker and would like to see more pressure cooker vegan recipes in the future! If you do have a pressure cooker, please give this recipe a try and let me know what you think! Take a picture and tag #theconscientiouseater on Instagram so I can see your creation!
- 1 lb. dried black beans, soaked for 8 hours
- 4 cloves garlic, minced
- 2 red bell peppers, chopped
- 1 large red onion, chopped
- 1 large carrot, chopped
- ½ tablespoon salt
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 2 tablespoons tomato paste
- 250g (~8 oz.) packet tomato sauce
- 3 medium tomatoes, chopped
- 3 cups water
- 2 cups corn kernels
- Pour your dried beans into a large bowl and cover generously with water and allow them to soak overnight or for about 8 hours. You could also soak them in hot water for 4 hours.
- Drain and rinse the soaked black beans.
- Excluding the corn, add all of the ingredients into your electric pressure cooker.
- Stir everything to combine and secure the lid on top.
- Cook on manual or the bean setting for 40 minutes
- Allow the chili to sit for about 10 minutes before releasing the steam.
- Carefully remove the lid and stir in the corn kernels.
- Serve warm with Vegan Pumpkin Cornbread Muffins and cilantro as garnish!