Chili with Sausage in Pressure Cooker

Helena Gómez
Another version of traditional Chili con carne, this time using Italian sausage. Prepare it for snacking at gatherings or parties.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 kilo italian sausage
  • 1 onion, chopped
  • 1 canned tomatoes, without draining
  • 2 bell pepper, green and yellow
  • 1 canned tomato puree
  • 1 can black beans, soupy
  • 1/2 teaspoons basil
  • 1/2 teaspoons dried oregano
  • 1 cup Manchego cheese, shredded
Preparation
0 mins
30 mins
Low
  • Chop the sausage and place it in a large skillet. Add the onion; cook until the sausage is browned, stirring frequently. Drain it. Transfer the mixture to the pressure cooker.
  • Add the tomatoes, bell peppers, and tomato puree; mix everything well. Incorporate the beans; cover the pot. Cook on low heat for 35 minutes.
  • Wait for the pressure cooker to cool down, remove the lid. Season with herbs, salt, and pepper. Cook on HIGH for 10 minutes without the lid; stir. Serve the chili with cheese on top.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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