Ingredients

The following ingredients have 6 Servings
  • 1 cup dried cannellini beans
  • 1 tsp extra virgin olive oil
  • 2 leeks ((washed thoroughly. Grit gathers between the leaves, so be careful to rinse them well, and cut into a small dice))
  • 4 cloves garlic ((minced))
  • 1 tsp ground cumin
  • 1/2 tsp cayenne
  • 1 jalapeno ((chopped. Remove the white seeds if you don't want much heat))
  • 1 tsp dry rosemary
  • 1 tbsp fresh oregano ((substitute with 1/2 tsp dry))
  • 1/2 cup corn kernels
  • 2 medium potatoes ((cut a small dice))
  • Salt and ground black pepper to taste
  • 1/4 cup cashews ((soaked 30 minutes and blended with 1/4 cup water into a thick, smooth paste))
  • 1/4 cup cilantro ((finely minced))

Instruction

  • Heat the oil in a saucepan. Add the leeks and garlic, season with salt and pepper, and saute over medium heat until the leeks are limp, about five minutes.
  • Add the cumin, cayenne, jalapeno, rosemary, and oregano. Saute for a couple of minutes.
  • Add the corn kernels and let them heat through.
  • Transfer the entire mixture to a pressure cooker, and add the beans. If you cooked your beans in the pressure cooker first, no need to rinse the pot. Just drain off all but 1 1/2 cups of water and add the other ingredients to the beans. If using canned beans, drain and rinse the beans and add 1 1/2 cups of water or vegetable stock to the pressure cooker.
  • Give everything a good stir and put the lid of the pressure cooker on. I set the timer at 10 minutes for the chili to get cooked, with all the flavors merging well together and the potatoes soft enough to be crushable.
  • Once the pressure-cooking is done, wait until all of the steam's gone or release it following your manufacturer's directions. Carefully open the lid. Give the chili a good stir and add salt to taste. I like smashing some of the potatoes against the wall of the pot with a ladle to thicken up the chili.
  • Stir in the cashew cream. I really like this because it makes the chili so creamy, but leave it out if you absolutely don't want to add it.
  • Garnish with coriander and serve hot.