Sunday, June 12, 2016

Oil-Free Amy's Kitchen-Style Black Bean Chili

My husband loves Amy's Kitchen Organic Black Bean Chili in the can, but it contains oil. He asked me to try to recreate this chili to see if we could reproduce a very similar version with no oil. We tried to use all organic ingredients because we feel that organic food always has a richer flavor; however, you can make this with or without organic ingredients. In addition, we wanted to make this recipe in the pressure cooker for simplicity and time savings. It came out awesome!

NOTE: This recipe can ALSO be made with 6 cups of PREVIOUSLY COOKED or CANNED black beans instead and then cooked in the pressure cooker with all of the other ingredients for 8 minutes with NATURAL RELEASE. Then, use a hand blender to blend the chili or blend 2 cups of the chili in the blender, then return it back to the pot and stir well.

2 cups dried black beans, soaked in water for 8 hours or more, rinsed and drained*
1 medium onion, diced finely
3  garlic cloves, minced
1/2 red or green bell pepper, diced small
1 14-oz. can salt-free diced tomatoes
2 T. tomato paste
1 4-oz. can of chopped green chiles
1 T. chili powder
1 t. cumin powder
1/4-1/2  t. cayenne pepper
salt to taste
1/4 t. black pepper
2 t. coconut sugar or other sweetener (optional)
3 cups water (to add to the chili)


Steamfry the onions in the pressure cooker on the saute/brown feature. Add water if they begin to stick. Add the garlic, bell peppers, tomatoes, tomato sauce, green chiles, and spices/sugar, and stir together well. Add the black beans and 3 cups of water, and stir one more time. Set the pressure on high for 40 minutes with NATURAL RELEASE.

Remove 2 cups of the chili and blend in your blender until smooth. Stir the mixture back into the pot of chili to thicken it. Serve with avocado slices and fresh or dehydrated cilantro.

* To soak dry beans, place them in a large bowl covered by water that goes a minimum of 2 inches above them (but also leaving space in the bowl for the beans to expand). Soak for 8 hours or overnight. Drain and rinse well before using the beans in your recipe.


  1. Looks good. Wondering how many cans black beans to substitute and also how many servings.

    1. It would take 4 cans of beans, but you'd only have to pressure cook this about 6 minutes. Depending on how much someone eats, it would serve about 4-6.

  2. I don't have a pressure cooker. Can you tell me how long to cook it on the stove?

    1. I haven't tested this on the stove, so I would say it shouldn't take more than 15-20 minutes of simmering if you're using canned black beans. However, the water will be different because you're not going to be actually COOKING the beans. You might need less water. Again, I haven't tested this. Consider buying a pressure cooker. It is THE BEST $100 (or less!) I have ever spent!

  3. I guess you add the 3 cups water when you add the garlic peppers etc?

  4. Btw: How do I soak the beans? I mean, how much water etc? Thank you!!

    1. Put them in a large bowl filled with water that goes 2 inches or more above them.

  5. Cook on hogh for 35 minutes, really? When I cook just black beans in my electric pressure cooker (a Fagor) thet are tender at less than 10 minutes. It seems that 35 minutes would leave them like mush, no texture?

    1. This recipe uses DRY black beans that have been soaked but not cooked. They need 35 minutes. It is a blended soup, so they have to be soft.

  6. What size can for the tomatoes? Thanks!