Vegan White Bean Chili with Leeks
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5 from 3 votes

Pressure Cooker White Bean Chili

This White Bean Chili made in a pressure cooker is smoky with cumin, rosemary and jalapenos, and creamy with cashews and potatoes.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side
Cuisine: Modern American
Servings: 6 servings
Calories: 219
Author: Vaishali

Ingredients

  • 1 cup dry white beans like cannellini or great northern beans, soaked for a couple of hours, then pressure-cooked until tender. My pressure cooker takes 10 minutes to cook beans without soaking them first. Alternatively, use 2 cups canned, drained and rinsed beans.
  • 1 tsp olive oil
  • 2 leeks, leaves washed thoroughly (grit gathers between the , so be careful to rinse them well), and cut into a small dice
  • 4 cloves large of garlic minced
  • 1 tsp ground cumin
  • 1/2 tsp cayenne
  • 1 jalapeno, chopped (remove the white seeds if you don' want much heat)
  • 1 tsp dry rosemary
  • 1 tbsp fresh oregano, substitute with 1/2 tsp dried
  • 1/2 cup corn kernels
  • 2 in medium potatoes, cut a small dice
  • Salt and ground black pepper to taste
  • 1/4 cup cashews soaked and blended with 1/4 cup water into a thick, smooth paste.
  • 1/4 cup coriander leaves, finely minced

Instructions

  • 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.

Nutrition

Calories: 219kcal | Carbohydrates: 37.9g | Protein: 9.6g | Fat: 4.2g | Potassium: 784mg | Fiber: 9.2g | Sugar: 3.3g | Calcium: 80mg | Iron: 3.6mg