Pressure Cooker Bean Chili
Energy-efficient bean chili made in a pressure cooker with plant-based proteins.
Energy-Saving
45 min
Low Carbon
Medium Water
Low Energy
- Set pressure cooker to sauté function. Add olive oil, onion, and bell peppers. Cook until softened, about 5 minutes.
- Add garlic and spices, cook for 1 minute until fragrant.
- Add drained beans, diced tomatoes, and vegetable broth. Stir to combine.
- Seal pressure cooker and cook on high pressure for 25 minutes (or according to your pressure cooker's bean setting).
- Allow for natural pressure release for 10 minutes, then carefully release remaining pressure.
- Stir in corn kernels and let sit for 5 minutes to warm through.
- Season with salt and pepper to taste.
- Serve with optional toppings.
Environmental Impact
Carbon Footprint0.7 kg CO₂e
Lower environmental impact than conventional recipes
Water Usage380 liters
65% lower than average meat-based meal
Land Usage1 m²
85% lower than average meat-based meal
Nutritional Information
Calories
280kcal
Protein
14g
Carbohydrates
45g
Fat
6g
Fiber
12g
Recipe Details
Prep Time15 min
Cook Time30 min
Total Time45 min
Servings6
SeasonalityYear-round
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