My instant pot vegetarian chili with it’s special ‘secret ingredient’ is exactly the type of comfort food your company will be craving this holiday season.
Did You Know?
- Lowers Cholesterol and Reduces Heart Disease Risk
- Controls Blood Sugar
- Combats Diabetes
- Helps Treat and Prevent Certain Cancers
- Aids in Weight loss
- 1 tinned tomato (400g)
- 1 tin of Chickpeas (400g)
- Approximately 6 Mixed chillies (depending on your tolerance, I like it mild and I use a mix of Ancho Chillies and Red chillies, with some green chillies) chopped finely and deseeded
- 1 tin of kidney beans (400g)
- 1 tin of Butter beans (400g)
- Table spoon of tomato paste
- 1 onion chopped finely
- 1 cube of vegetable stock
- Olive oil
- 1 square of good dark chocolate
- 1 coffee espresso shot (50 ml)
- Rice (cauliflower rice prefereed)
- Grated Cheese
- Guacamole, sour cream or mayonnaise depending on preference
Options For Non-Vegitarians
- Add a sausage of chorizo
- Substitute vegetable broth for chicken broth
- Chop the onions and chillies so they are chopped finely.
- Pour approximately a table spoon of olive oil into a casserole pot that has a lid and place this onto a medium heat
- Cook the onions for 10 minutes, or until the onions are soft
- Next, add the chillies and fry for 5 minutes
- Add the tomato paste, and make sure the onions and chillies are mixed well in the paste
- Add the tinned tomatoes and the cube of stock. You can add 50 ml of water to this to ensure that the chilli doesn’t become too thick
- Rinse the beans under cold water
- Add the beans to the casserole pot and increase the heat to just boiling, and then reduce to a simmer
- Place the lid on and let that simmer for about an hour or until the chilli has reduced/thickened
- After an hour, add the chocolate square and espresso coffee to the chilli.
- stir and serve with grated cheese, and assortment of sides. This chilli goes well with Mexican rice and good corn soft tortillas.