Ingredients

The following ingredients have 6 Servings
  • 1 tbs olive oil
  • 1/2 onion (chopped)
  • 2 garlic cloves (minced)
  • 1 bell pepper (chopped)
  • 2 tbs chili powder
  • 2 tsp cocoa or cacao powder
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp ground cinnamon
  • 1/2 tsp red chili flakes
  • 1 bay leaf
  • 2 cups pinto beans (soaked for at least 3 hours)
  • 1 cup millet (uncooked)
  • 1 cup sweet corn kernels (fresh or frozen (optional))
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh parsley
  • 2 cups fire roasted diced tomatoes
  • 7 cups vegetable stock (or water)
  • 1 tbs coconut sugar
  • 1 tsp apple cider vinegar
  • 1 cup fresh mixed greens (optional)
  • to taste sea salt
  • Optionally garnish with fresh cilantro or parsley

Instruction

  • Soak dried pinto beans for at least three hours prior to making chili.
  • Set Intstant pot to saute mode.
  • Stir in oil, onion, garlic and bell pepper. Saute for 5 minutes, stirring frequently.
  • Stir in spices – chili powder through bay leaf. Saute for 1 minute longer.
  • Stir in pinto beans, millet, corn, cilantro and parsley. Saute for 1 minute longer while stirring constantly. Turn off saute mode (press cancel).
  • Stir in tomatoes & vegetable stock.
  • Lock on lid, close vent, and Manual High Pressure cook for 33 minutes.
  • Press cancel and quick release.
  • Stir in sugar, vinegar, greens. Salt to taste.
  • Serve immediately or place in Keep Warm mode until ready to serve.
  • Optionally garnish with cilantro and/or parsley before serving.
  • Enjoy!