This tomato-free vegetarian chili uses soaked dry beans and is made in an Instant Pot to save time. Serve with grated cheese, extra sliced jalapeños, and plenty of chopped cilantro. Top each bowl with diced avocado and a squeeze of lime.
Ingredients
2 tablespoons
extra virgin olive oil
1 medium
onions
chopped
2 large
jalapeño peppers
diced
5 cloves
garlic
crushed
1 tablespoons
ground cumin
2 teaspoons
dried oregano
½ teaspoons
black pepper
2 pinches
cayenne pepper
2 cups
cannellini beans
(soaked for 8 hours)
3 cups
water
1 teaspoons
sea salt
1 cups
chopped
cilantro
½ bunches
curly kale
chopped
½ cups
sour cream
½ cups
grated
raw jack cheese
