There's nothing more disappointing than looking at a recipe and realizing that you forgot t soak beans overnight and now dinner has turned into an ordeal. These are the times when cooking under pressure has some amazing benefits. What would normally be a two day process can turn into a 15 minute meal, even when starting from dried beans.
Pressure cookers are often considered scary mysterious cooking implements but these modern versions are not only safe but also pretty foolproof including pressure release valves in case something doesn't go quite right. This chili cooks under pressure for only 11 MINUTES.
You Will Need:
2 Cups chopped Onion
2 TBSP Chopped Garlic
2 TBSP Chili Powder
1 Cup Chopped Bell Peppers
1 TBSP Oregano
1/2 tsp cinnamon
1 Can corn kernals, drained
1 Can Chopped Tomatoes
2.5 Cups Black Eyed Peas
Dash of Liquid Smoke
1 TBSP Ground Cumin
4 Cups water
Salt and Pepper to taste
In a pressure cooker, saute the onions and garlic until starting to brown. Add Cumin and stir for 30 seconds. Add the rest of the ingredients except the corn and tomatoes.
Bring to pressure with Lid locked over medium heat. Cook for 11 Minutes and remove from heat. Let pressure come down on it's own before removing lid which will finish cooking the beans.
Add can of crushed tomatoes, and corn and simmer until flavors have incorporated. Season with Salt and Pepper to taste.
