- Prep-time: / Ready In:
- Makes 13 cups
- Serving size: 2 cups
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An Instant Pot or other pressure cooker is a great fuss-free way to transform dried beans, which are inexpensive and taste even better when cooked from scratch, into this warmly spiced mole chili. Canned tomatoes and meaty mushrooms add umami goodness, while masa harina—nixtamalized corn flour traditionally used for tortillas and tamales—thickens the chili with a distinct, nutty, and more complex corn flavor you won’t get from plain cornmeal. Serve as a hearty side or as a main dish over brown rice, quinoa, or a baked potato, garnished with sliced avocado, radish, and fresh cilantro.
Tips
Gluten-free version: Use a gluten-free brand of canned chipotle chiles in adobo sauce.
To quick-soak the beans: In a Dutch oven combine beans and 8 cups cold water. Bring to boiling; reduce heat. Simmer, uncovered, 2 minutes. Remove from heat. Cover and let stand 1 hour. Rinse and drain.
Forgot to soak your beans? We find that the final bean texture is a little nicer when you soak them before cooking in a pressure cooker, but it’s not essential. Pressure cookers handle unsoaked beans just fine—just add 20 minutes to the cooking time.
Gloves: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
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