Last week I shared how to cook spaghetti squash in the pressure cooker. Today I’m sharing the chili I served on top of the spaghetti squash Cincinnati Style. You can make a great homemade chili in the pressure cooker in less than 30 minutes.
This Quick Black Bean and Chicken Sausage Chili is fairly spicy. If you don’t like it hot, add less chili powder and omit the cayenne pepper. I used chicken sausage in the chili because it has less fat, but also because we love the flavor. You could use your favorite sausage.
I used canned black beans when I made this chili, but earlier in the week the Veggie Queen shared her recipe for black beans in the pressure cooker. I have a bag of black beans in the pantry and next time, I’ll definitely cook the black beans in the pressure cooker too.
Quick Black Bean and Sausage Chili
- 1 tablespoon vegetable oil
- 1.5 pound lean ground sausage or beef (I used chicken sausage)
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 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
- 2 bay leaves
- 1 teaspoon salt
- 1 tablespoon chili powder (or more to taste)
- 1 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- Freshly ground pepper to taste
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