Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon olive (coconut, or avocado oil)
  • 1/2 onion (diced)
  • 1 bell pepper (diced)
  • 2 garlic cloves (minced)
  • 2 chipotle peppers in adobo sauce (chopped)
  • 1 tomato (diced)
  • 1 bay leaf
  • 1 teaspoon red chile powder (not to be confused with chili powder, see suggestion below under ‘Shop This Recipe’)
  • 1/2 teaspoon cumin seed
  • 1/2 teaspoon ground coriander
  • 1/2 ground chipotle powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon paprika
  • 2 cups dry pinto beans (soaked for 3 hours prior)
  • 5 cups vegetable broth or water
  • 1/4 cup unsweetened 100% chocolate chips
  • 2 tablespoons maple syrup or honey
  • sea salt (to taste)
  • Optional (to garnish: pumpkin seeds, salsa, nutritional yeast or cheese)

Instruction

  • Press the ‘Saute’ button on your Instant Pot. Add oil, onion, pepper, garlic. Saute for 5 minutes, stirring frequently.
  • Stir in chipotle peppers, tomato, and spices. Saute for 1 minute longer.
  • Press ‘Cancel’. Stir in broth/water, pinto beans and chocolate.
  • Cook on manual high pressure for 35 minutes.
  • Let the pressure release naturally for 10 minutes before opening the vent.
  • Stir in maple syrup/honey, and salt to taste.
  • Optionally, garnish with pumpkin seeds, salsa, nutritional yeast or cheese.
  • Enjoy!