White Bean & Tomato Chili

Prep 10 min / Cook 15 min / Serves 6

·         1 tablespoon extra-virgin olive oil

·         ½ large onion, diced

·         2 celery ribs, diced

·         3 garlic cloves, minced

·         2 (15.5 ounce) cans white beans, drained and rinsed

·         1 (15.5 ounce) can garbanzo beans, drained and rinsed

·         1 tablespoon smoked paprika

·         1 ½ teaspoons cumin

·         1 ½ teaspoons salt

·         1 teaspoon black pepper

·         1 (14-ounce) can diced tomatoes

·         2 tablespoons tomato paste

·         ¼ cup dried bulgur wheat or couscous

·         3 cups vegetable broth

Preheat pressure cooker on sauté.

Add the olive oil, onion, and celery. Cook, stirring constantly, until the onions and celery are softened, 5 minutes. Add the garlic and cook 30 seconds.

Pour in the remaining ingredients, stirring to combine.

Close and lock the lid, closing off the vent, and pressure cook on high for 15 minutes.

Allow the pot to depressurize naturally or quick release the pressure.