Ingredients

• Chilies (2 small hot dried chilies Arbol, 2 whole dried chilies Ancho and 2 whole Chipotle dried chilies canned in adobo sauce,with 1-22 tablespoons sauce – stems and seeds removed
• 4 cups homemade chicken stock
• 1/5 kg of White Beans (you can use any type you have also canned)
• 1/5 kg kg chickpeas (you can use canned)
• Salt and black pepper
• 2 tablespoon coconut oil
• 1 large onion, finely diced
• 2 medium minced garlic cloves
• 1/2 teaspoon powdered cinnamon
• 1 tablespoon ground cumin
• 1/4 teaspoon ground allspice
• 2 teaspoons dried oregano
• 2 tablespoons Asian fish sauce (optional)
• 2 tablespoons apple cider vinegar
• For dressing before serving: cilantro, chives or parsley, chopped onions, scallions, avocado, and warm tortillas or tortilla chips

Prep Instructions

1. Add dried chilies to a larger pot and cook over medium-high heat. Stir frequently 2-5 minutes. Do not allow to smoke. Remove chilies to a small bowl and set aside. Add chicken broth and chipotle chilies.

2. Beans and chickpeas. If you use canned wide white beans and chickpeas just open the cans and wash under cold water. I always prefer to use dry beans and chickpeas. I soak up them in cold water overnight.

3. Add onions to pressure cooker and cook, stirring frequently until translucent and softened, about 2 minutes. Add garlic, cinnamon, cumin, allspice, and oregano, and cook, stirring constantly, until fragrant, about 1 minute. Add the chilies and the chicken broth and bring to a simmer. Transfer mixture to the jar of a blender. Blend, starting on the lowest possible setting and gradually increasing speed to high (make sure to hold the lid down with a clean kitchen towel or a potholder to prevent it from blowing out). Blend until smooth, about 1 minute. Return purée to the pressure cooker.

4. Add the beans and chickpeas to the pressure cooker. Bring to a simmer, season gently with salt and pepper, seal pressure cooker, and cook on high pressure for 1 hour if you used dry beans (soaked up  in cold water for at least 24 hours) or 20 minutes if you used the canned beans and chickpeas.

5. Release pressure using quick release valve. Remove lid. Stir in fish sauce (if using), masa harina (if using), and vinegar. Simmer until thickened to desired consistency, about 5 minutes.  When using masa harina be careful and mix it well in a separate bowl using some of the chili sauce to avoid any lumps in the big jar of chili. Season to taste with salt.

6. Serve garnished with cilantro, chopped chives or parsley, chopped onions, scallions, avocado, and warm tortillas as desired. Tastes great also with tortilla chips. But remember all in moderation.

Nutrition Facts & Tips

This chili tastes better every day it is stored in a fridge (up to 4-5 days). Reheat the next day to serve. This meal is very Power Cooking-friendly. Always make it in bigger batch and simply portion it and freeze for later. That way you will always have a healthy, home-made meal when your schedule get tight and so called life happens.

Take out of the freezer to thaw in the fridge just before the good night’s sleep so the next day you will have a Work Week Lunch no matter what.