PRESSURE-COOKER FIVE-BEAN CHILI

Pressure-Cooker Five-Bean Chili image

A hearty bowl of chili always reminds me of my mom's cooking. While I love this classic recipe, I wanted a faster way to cook the dried beans so I decided to make it in my pressure cooker. Now we get to enjoy the same from-scratch recipe, but in a fraction of the time. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 12 servings (3 quarts).

Number Of Ingredients 16

Ingredients

2 pounds ground beef
1 carton (32 ounces) beef broth
1 can (28 ounces) diced tomatoes, undrained
1 can (15 ounces) tomato sauce
1 small onion, chopped
1/2 cup each dried black beans, kidney beans, great northern beans, pinto beans and cannellini beans
1 tablespoon paprika
2 teaspoons chili powder
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon ground cinnamon
1 teaspoon baking cocoa
1/2 teaspoon sea salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Optional: Shredded cheddar cheese and sliced jalapeno

Steps:

Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook half the beef until no longer pink, 7-9 minutes, breaking into crumbles. Remove meat; drain liquid from pressure cooker. Repeat with remaining ground beef. Return all to pan. Stir in the next 14 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Stir before serving. If desired, serve with cheese and jalapenos.

Nutrition Facts : Calories 308 calories, Fat 10g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 704mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 9g fiber), Protein 24g protein. Diabetic Exchanges