½ lb. Broccoli                                             1 Tbsp. Salt

4 cloves Garlic                                             2 – 3 Tbsps. Chili Powder

2 sprigs fresh Basil         or                          1 Tbsp. dried Basil

3 ribs Celery                                               1 tsp. ground Cumin

1 lb. Acorn Squash                                      1 tsp. Black Pepper

2 Summer Squash                                      1 Bay Leaf

4 Zucchini

1 Green Bell Pepper

1 Red Bell Pepper                                       1 cup Tomato Juice

½ lb. Mushrooms                                       ½ box Cherry Tomatoes

6 Carrots

3 medium-sized Tomatoes                          ¾ lb. Northern Beans

1 whole Jalapeno Pepper                            1 Onion, diced

2 ½ cups Cold Water



  1. Cover the Beans with cold water and soak for several hours or overnight; drain.
  2. Place the softened Beans along with the diced Onion, into the pressure cooker and add the Water.
  3. Apply the lid – place over high heat and bring up to correct pressure.  Reduce heat as directed and cook for approximately 45 minutes.  Remove from heat and allow the pressure to reduce while you prepare the vegetables.



  1.  Wash the Broccoli and separate into the smallest possible florets; place.
  2.  Remove the peel from the Garlic and break with the flat of a knife or wooden mallet and mince the Basil.
  3. Split the Celery ribs in half vertically and slice thinly.
  4.  Julienne the Banana and Zucchini squashes.
  5.  Remove the seeds from the Bell Peppers, separate into panels and remove the ribs.  Thinly slice. 
  6. Peel and dice the Onions.
  7. Clean the Mushrooms and cut into thick slices.
  8. Peel, wash and dry the Carrots, then shred coarsely.
  9. Wash, core, quarter and chop the Tomatoes.
  10. Add all the prepared Vegetables except for the Red Bell Peppers to the pressure cooker along with the Spices, Jalapeno, Herbs and other seasonings. Be sure to combine well with the cooked bean
  11. Following manufacturer’s directions, apply the lid, place over high heat and bring up to correct pressure – cook 15 minutes – allow the pressure to fall back to normal and remove the cover.
  12.  Remove the Jalapeno and Bay leaf.
  13.  Wash and core the Cherry Tomatoes and slice in half; add the Tomatoes along with the Red Bell Pepper to the Vegetable-bean mixture.  Serve hot with diced raw Onion and grated Parmesan or Cheddar Cheese.

YIELD:      12 Servings


  1. Place the Beans, diced Onion, and Water into a large Dutch oven or stockpot.
  2. Cover and bring to boil over medium-high heat; turn down to simmer and cook until Beans are almost tender; about 2 –3 hours.
  3. Add the remaining Vegetables and seasonings and cook until all the Vegetables are tender and the flavors are well blended; at least 1 hour.

NOTE:  The Chili will develop more flavor if refrigerated and served the next day. 


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