Vegetarian Chili in the Pressure Cooker

I made up this recipe because I found no one that used only what I had at home (I don't often buy bell peppers). I'm pretty satisfied with the result! It surely can be doubled to make more leftovers and then freezed.

• Ready In: 50 mins
• Serves: 5
• Yields: 10 cups

Ingredients

• 500  g dried kidney beans, soaked overnight in
• 1 1⁄2 liters water

• Vegetables

• 1 (28 ounce) can diced tomatoes
• 4  onions
• 8  garlic cloves
• 2  celery ribs

• Seasoning

• 1⁄4 cup olive oil
• 3  tablespoons chili powder
• 2  tablespoons cumin powder
• 1  tablespoon dried basil
• 1  tablespoon dry oregano
• 2  teaspoons  coriander
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon black pepper
• 1⁄8 teaspoon  hot pepper flakes
• 1  cup water (do not include in the seasoning)

Directions

1. Drain the kidney beans and rinse them.
2. Put them in the pressure cooker, and add fresh water until they are just covered.
3. Adjust the lid, put on high heat and when the steam comes out, lower heat to medium. Let cook for 30 minutes.
4. Take off the stove, let the pressure lower by itself and when it does, open the cooker and add the vegetables and seasoning. Mix well.
5. Pour the water in the center, being careful to rinse off the less spice from the beans as possible.
6. Put the lid back, and when the steam comes out cook for another 5 minutes.
7. Let the pressure go down by itself, and it's ready to eat!