Instructions: Either presoak the beans overnight or use the Quick Soak method to prepare the beans ahead of time. Pour the water off the beans and rinse. Set aside for use.

Wash the cilantro, strip the leaves off the stalks and place in a bowl. Cover with plastic wrap and place them in the fridge. Chop the cilantro stalks very finely.

In a 4-quart or larger pressure cooker, heat 1 tablespoon of the oil and cook the onions, garlic, cilantro stalks, cumin and chilies gently for about 5 minutes. Transfer them to a plate.

Spoon the rest of the oil into the pressure cooker, turn the heat up high, add about a third of the beef and brown it well, keeping it on the move. Remove it as it browns and brown the rest in 2 batches.

Return everything to the pressure cooker and stir to mix. Add the drained beans, followed by the tomatoes. Stir well and bring it up to a simmering point. Dont add any salt at this stage.

Place the lid on the pressure cooker and bring the pressure to the second red ring (15 pounds pressure) over high heat. Adjust heat to maintain pressure at the second red ring and cook 10 to 12 minutes.

Use the Natural Release Method (set the pressure cooker aside and let the pressure subside naturally).

While the beans are cooking, seed and chop the bell pepper into smallish pieces. When the pressure has subsided, open the pressure cooker and stir the bell pepper into the meat and bean mixture. Put the lid back on the pressure cooker and let the mixture steam for 5 more minutes.

While the chili finishes cooking, make up the Avocado Salsa.

Before serving the chili, add salt, tasting as you add. Then stir in the rest of the cilantro leaves and the juice of half the lime.

Top with some non-fat yogurt and the Avocado Salsa.

This recipe yields 4 to 5 servings.

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