With an embarrassing amount of Rancho Gordo beans in our pantry, I finally decided it was time to make my first chili. I turned to Cook's Illustrated to find just the recipe, which their Instant Pot Bean and Sweet Potato Chili turned out to be. Slightly sweet from the sweet potato, onions, and tomatoes; great depth of additional spice and flavors from the medley of dried spices; and a varied texture from the different beans and creamy sweet potato. The flavor was almost like baked beans.
I halved the recipe, and ended up cooking the beans for 4 minutes more than called for - I think because I used some of the Rancho Gordo Chiapas beans which require a much longer cook time than most black beans. Some of the beans were still not cooked.
I also used fire roasted tomatoes (14.5 oz. can) because it's what I had on hand, fresh ground ancho chile powder, and no coriander. I would make this again for a cold week.
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