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Quick Aubergine Black Bean ChiIli Recipe

This speedy pressure cooker aubergine and black bean chili is a cozy, spicy one-pot vegan dish, perfect for weeknights with minimal prep and maximum flavor.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 411 kcal

Equipment

  • 1 Pressure cooker for fast stewing

Ingredients
  

Main Ingredients

  • 100 ml Vegetable oil for sautéing
  • 1 Aubergine cut into 1-inch cubes
  • 1 Zucchini optional, cut into cubes
  • 1 Medium onion peeled and diced
  • 4 cloves Garlic chopped finely
  • 3 Red chillies chopped and deseeded if preferred
  • 0.5 teaspoon Ground coriander
  • 0.5 teaspoon Ground cumin
  • 1 pinch Cinnamon
  • 1 teaspoon Chilli powder more if you like it really hot
  • 400 g Tinned tomatoes
  • 1 tablespoon Tomato puree
  • 400 g Canned black beans drained
  • Salt and pepper to taste

Instructions
 

Instructions

  • Heat the vegetable oil in your pressure cooker pot over medium heat. Watch for the shimmer on the oil before adding anything.
  • Add the aubergine and zucchini cubes if you have 'em. Sauté for 5 to 7 minutes until browned.
  • Add the diced onion and cook for another 3 to 4 minutes until translucent.
  • Stir in the chopped garlic and red chillies. Cook for a minute until fragrant.
  • Sprinkle in the ground coriander, cumin, cinnamon, and chilli powder. Mix thoroughly.
  • Add black beans, tinned tomatoes and tomato puree. Stir to combine.
  • Seal the lid and cook under high pressure for 10 minutes. Quick release and stir.
  • Season with salt and pepper to taste and serve hot.

Notes

Serve with plain boiled rice or hash browns. Add vegan cheese or chopped scallions for garnish. Great for leftovers and reheats well throughout the week.