Serves 6-8
Prep time: 15 minutes
Cook time: 2 hours
A savory and smoky barbacoa vegetarian chili combines fresh Roma tomatoes and flavorsome, brightly colored India Tree Chiquito Rojo Beans garnished with toasted Cumin Seeds, fresh Oregano Leaves and Sour Cream or Mexican Creama
Ingredients
-
3 pounds Roma tomatoes
-
2 large onions
- 1 pound dry Rojo Chiquito Beans*
-
1 7 oz can chipotle chilies in adobo**
- 4 cloves chopped or minced garlic
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1/2 tablespoon India Tree Kosher Sea Salt
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1 tablespoon ground India Tree Cumin Seeds
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1 tablespoon dried India Tree Mexican Oregano
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1/4 teaspoon ground India Tree Cloves
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1 tablespoon liquid smoke
-
4 tablespoons olive oil
-
6 cups broth of your choice
- 3 tablespoons toasted Cumin Seeds
- 1/2 cup fresh oregano leaves
- Sour cream or Mexican Crema
Optional Garnish
- Coarse-ground India Tree Tellicherry Pepper.
Equipment
- Instant Pot
- Medium-sized bowl
- Sharp paring knife
- Serrated knife for tomato
*You can use any dried beans you have on hand, but the cooking time may vary.
**You can modify the spice level on this dish by not adding all the tinned chipotles for a milder version. The entire tin will give you medium heat. If you like it extra spicy, add two tins of chipotles in adobo.
Instructions
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Clean and cut onions and tomatoes. Seeding tomatoes and cutting them into halves or quarters depending on the size of the tomatoes being used. Slice onions into thick slivers.
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Rinse beans, then start layering the ingredients into the Instant Pot: Beans, a tin of chipotles, garlic, Kosher Sea Salt, Cumin, Mexican Oregano, Cloves, Bay Leaves, onions, olive oil, liquid smoke, and broth.
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Pressure cook on high for 1 hour 30 minutes.
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Let pressure release naturally for at least 15 minutes, but optimally for 30 minutes.
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Toast Cumin Seeds for garnish by folding them into a foil packet, seeds should be in one layer. Turn a burner on high and allow to get hot. Cut the heat on the burner and place to foil packet directly on the burner for 5-10 seconds. You will hear the seeds move in the packet, remove them quickly and allow them to rest in the packet until ready to serve.
- Ladle beans and tomatoes into bowls and garnish with sour cream, toasted cumin seeds, and fresh oregano.
