Ingredients

• 4 tsp oil
• 1 cup each dry black, pinto, and white beans (soaked overnight or *quick soaked, drained and rinsed)
• 2 cups onion, chopped
• 6 large cloves garlic, minced
• 2 medium red bell pepper, chopped
• 2 jalapeno pepper, chopped
• 4 tsp ground cumin
• 3 Tbsp chili powder
• 1 Tbsp dried oregano
• ½ tsp cayenne (smoked paprika or chipotle)
• 2 cans chicken broth (not more)

Add:
• 2 cans diced tomatoes
• 1 can corn
• 1½ cups. summer squash, diced
• Salt to taste

Instructions

• Heat the oil in the pressure cooker over medium heat. Add the onion, stirring occasionally for 2 minutes. Add the garlic, red pepper, jalapeno pepper, cumin, chili powder, oregano, and cayenne powder. Stir briefly and add the drained and rinsed beans and chicken broth. Stir well.
• Lock the lid. Pressure on high pressure setting for 10 minutes. Let the pressure come down naturally for 10 minutes. Quick release any remaining pressure. Remove lid, tilting it away from you.
• Add tomatoes, corn and summer squash. Bring mixture to a boil. Stir regularly for 5 minutes.
• Taste and adjust seasonings. If you like the chili to be thicker, mash some of the beans.