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Top 3 Bean Chili And Stew Recipes Of All The Time

MIXED BEAN CHILI

⅔ cup dried red kidney beans

⅔ cup dried black beans

⅔ cup pink (chili) beans

2 tablespoons olive oil

1 large yellow onion, chopped

1 large green bell pepper, stemmed, cored, and chopped

3 tablespoons chili powder

One 28-ounce can diced tomatoes (about 3½ cups)

4 cups (1 quart) vegetable broth

2 cups fresh corn kernels, or frozen kernels, thawed

½ tablespoon dried oregano

½ tablespoon ground cumin

½ teaspoon salt

1- Soak all the beans in a big bowl of water overnight, at least 12 hours or up to 16 hours.

2- Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the onion and bell pepper; cook, stirring often, until the onion is translucent, about 4 minutes.

3- Stir in the chili powder; cook, stirring constantly, for 30 seconds. Add the tomatoes, broth, corn, oregano, cumin, and salt. Stir well and bring to a simmer. Drain the beans in a colander set in the sink. Pour them into the cooker and stir well again.

4- Lock the lid onto the pot.

STOVETOP: Raise the heat to high and bring to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 12 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 18 minutes.

5- Use the quick-release method to bring the pot’s pressure back to normal.

6- Unlock and open the pot. Stir the chili before serving.

WHITE BEAN AND PUMPKIN STEW

2 tablespoons unsalted butter

1 medium yellow onion, chopped

2 medium celery stalks, chopped

2 teaspoons minced garlic

8 cups peeled, seeded, and cubed pumpkin (about 1 medium pumpkin)

2 cups vegetable broth

One 15-ounce can white beans, drained and rinsed (about 1¾ cups)

1 teaspoon sweet paprika

1 teaspoon dried sage

1 teaspoon dried thyme

½ teaspoon salt

½ teaspoon ground black pepper

1- Melt the butter in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning mode. Add the onion and celery; cook, stirring frequently, until the onion has softened, about 4 minutes. Stir in the garlic until aromatic, about 20 seconds.

2- Add the pumpkin, broth, beans, paprika, sage, thyme, salt, and pepper; stir well.

3- Lock the lid onto the cooker.

STOVETOP: Raise the heat to high and bring the pot’s pressure to high (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 8 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 12 minutes.

4- Use the quick-release method to bring the pot back to normal pressure.

5- Unlock and open the cooker. Stir the stew before serving.

WHITE BEAN, CHICKPEA, AND RED LENTIL STEW

2 tablespoons olive oil

1 medium yellow onion, chopped

2 medium celery stalks, chopped

1½ tablespoons sweet paprika

½ teaspoon caraway seeds

½ teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon ground black pepper

One 15-ounce can chickpeas, drained and rinsed (about 1¾ cups)

One 15-ounce can white beans, drained and rinsed (about 1¾ cups)

One 14-ounce can diced tomatoes (about 1¾ cups)

1 cup chicken broth

¼ cup red lentils

2 tablespoons canned tomato paste

1- Heat the oil in a 6-quart stovetop pressure cooker set over medium heat or in a 6-quart electric pressure cooker turned to the browning function. Add the onion and celery; cook, stirring often, until the onion turns translucent, about 4 minutes.

2- Stir in the paprika, caraway, cinnamon, salt, and pepper until aromatic, about 30 seconds. Add the chickpeas, beans, tomatoes, broth, lentils, and tomato paste, stirring until the tomato paste dissolves.

3- Lock the lid onto the cooker.

STOVETOP: Raise the heat to high and bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as low as possible while maintaining this pressure. Cook for 7 minutes.

ELECTRIC: Set the machine to cook at high pressure (9–11 psi). Set the machine’s timer to cook at high pressure for 10 minutes.

4- Use the quick-release method to return the pot’s pressure to normal.

5- Unlock and open the pot. Stir the stew before serving.