Spicy Vegetarian Chili

Ingredients

• 3 tablespoons extra-virgin olive oil or canola oil 
• 4 garlic cloves, minced 
• 1 small onion, diced 
• 1 scallion, thinly chopped 
• 1 stalk of celery, sliced 
• 1 small carrot, diced 
• 1 small green pepper, diced 
• Salt and black pepper 
• 1 (15.5-oz) can of pinto beans, drained and rinsed 
• 1 (14-oz) can of crushed fire-roasted tomatoes 
• 1 cup vegetable stock 
• 1 1/2 teaspoons regular (non-smoked) paprika 
• 2 chipotles chilies in adobo sauce 
• 1 teaspoon dried oregano 
• 1 teaspoon garlic powder 
• 2 teaspoons ground cumin 
• 1 teaspoons ground coriander 
• Pinch of cinnamon 
• 1 tablespoon white miso paste 

To serve: 

• Cheddar cheese, grated 
• Sour cream 
• Finely minced cilantro and/or thinly sliced scallions 

Directions

1. Remove lid of the pressure cooker and set it to the ‘Sauté’ function. Add oil and preheat until it begins to shimmer. Sauté the vegetables for 10 to 15 minutes while stirring occasionally. The vegetables should be softened, and onions should be golden-brown at the edges. Add a pinch of salt and pepper. 
2. Stir in the rest of the chili ingredients (beans, liquids, and spices), plus one teaspoon kosher salt and a pinch of black pepper. Turn off the sauté mode.  
3. Lock in the lid of the pressure cooker (make sure the steam release valve is set to ‘closed’). Set the pressure cooker to ‘pressure cook’ for 20 minutes. 
4. When finished, manually release the pressure with a towel by switching the value for a quick release. Remove the lid, then taste and season again as needed. 
5. Divide amongst serving bowls, add toppings and enjoy!