Chefman RJ25-C Manual page 37

PREP TIME COOK TIME
30 min 8 min
70
SKILL LEVEL SERVINGS
MEDIUM 12
VEGETARIAN CHILI
INGREDIENTS 1. Put the olive oil into the cooking pot. Set to sauté for
12 minutes.
•
2 tbsp olive oil
2. After about 2 minutes, when the oil is hot and shiny,
• 2 large yellow onions, chopped
add in onions, bell peppers, garlic, chili powder, salt,
•
4 red bell peppers, chopped
cumin and cayenne pepper. Stir all ingredients to
•
8 cloves of garlic, thinly sliced
combine.
•
2 tbsp chili powder
•
3 tbsp salt 3. Sauté all ingredients together until slightly tender,
•
1 tsp ground cumin
about 5 minutes.
½ tsp ground cayenne pepper
•
4. Once the vegetables are slightly tender add in the
•
2 (15.5-oz) cans black beans,
black beans and kidney beans. Stir to combine and
drained
cook for about 3 minutes or until the ingredients start
•
2 (15.5-oz) cans kidney beans,
to come together.
drained
• 5. Add the vegetable broth, tomato sauce and uncooked
6 cups vegetable broth
•
2 cups tomato sauce quinoa. Stir all ingredients to combine and let sauté
• 3 cups uncooked quinoa timer expire.
•
2 (15.5-oz) cans black beans,
6. Close and lock the lid. Set to pressure cook on high for
drained
8 minutes.
•
2 (15.5-oz) cans kidney beans,
7. While the chili is cooking, assemble desired toppings
drained
for serving.
•
2 jalapenos, for garnish
•
Fresh cilantro, for garnish
8. When the time has expired, release the pressure and
•
Avocado, for garnish
open the lid.
•
Shredded cheese, for garnish
9. Serve immediately and finish with desired toppings.
•
Sour cream, for garnish
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