Black bean chili from Great Vegetarian Cooking Under Pressure: Two-Hour Taste in Ten Minutes by Lorna J. Sass

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Accompaniments: Mexican green rice with corn

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • MsMonsoon on December 17, 2025

    This was interesting! I roughly doubled the recipe, didn’t have red pepper and didn’t add the tomatoes at the end, so it was like a black bean soup instead. 20 min high pressure with manual release. Unique flavor with fennel seed and cinnamon, along with the cumin seed, oregano, and chipotle (I used 2 frozen cubes of blended chipotle in adobo). Needed some acidity at the end so I garnished with some red onion in vinegar.

  • LFL on August 10, 2020

    3 stars. Pretty good chili. I used the quick soaking method she suggests instead of soaking overnight and that turned out well. I didn’t have red pepper so at the very end (after the pressure cooking) I threw in a cup of frozen corn as a substitution. I used regular canned chopped tomatoes, not finely chopped ones. I had no canned chipotles on hand but I did have chipotle pepper powder so I used that. I was out of fennel seeds so I omitted them. As the author says, the chili doesn’t thicken until it’s had a chance to cool. We wanted to eat it immediately so I followed her suggestion for thickening it by blending some. But I didn’t feel like getting my Vitamix dirty so I used a hand blender. Next time I’ll only put it in there for a few seconds—that’s enough. I over-blended and so the chili turned out smoother than chili should be; my guess is that less than half of the beans were left whole. I’d make again w/ red pepper and fresh tomatoes. Not sure about the fennel, seems odd.

  • mfto on June 10, 2011

    This recipe did not work for me. I am suspicious that it was my canned tomatoes. Perhaps they were too acidic. I think canned tomato sauce would have been better. Also if you are not a fan of Cinnicinati chili, don't add the cinnamon. Anyway I will not be making the recipe again.

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