Quick Black Bean and Sausage Chili
Try this Quick Black Bean and Sausage Chili recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 teaspoon salt
- 2 bay leaves
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 yellow onion chopped
- 1/4 teaspoon cayenne pepper
- freshly ground pepper to taste
- 1.5 pound lean ground sausage or beef (i used chicken sausag
- 2 cans (15 ounce) black beans drained and rinsed
- 1 can (14 ounces) diced tomatoes
- 1 can (15 ounce) tomato sauce
- 1 can (7 ounce) green chilies
- 1 tablespoon chili powder (or more to taste)
- Carbohydrate 14.4430746656358 g
- Cholesterol 0 mg
- Fat 10.6587363375516 g
- Fiber 3.02011669936047 g
- Protein 1.912299999824 g
- Saturated Fat 0.878628271113524 g
- Serving Size 1 1 recipe (810g)
- Sodium 6.24353333309333 mg
- Sugar 11.4229579662753 g
- Trans Fat 0.220762520859621 g
- Calories 153 calories
Put olive oil in the cooking pot and select browning. When oil begins to sizzle, sauté beef, onion and garlic until meat is no longer pink and onion is tender, about 10 minutes, drain if necessary. Add remaining ingredients and stir to combine.Select High Pressure. Set timer for 8 minutes. (Should reach high pressure in about 10 minutes.) When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid.Serve hot topped with sour cream, sliced green onions or grated cheddar cheese. To serve Cincinnati style, serve of over cooked, hot spaghetti or spaghetti squash
