Vegetarian Bean Chilli

Vegetarian Bean Chilli

Vegetarian Bean Chilli

Vegetarian Bean Chilli

Vegetarian Bean Chilli

Course Appetizer

Ingredients
  

  • 3 cooker cups dried beans, soakedovernight*
  • 1 tbsp extra virgin olive oil
  • 1 2 cm piece fresh ginger, peeled &finely chopped
  • 2 garlic cloves, finely chopped
  • 1 small brown onion, finely chopped
  • 1 tsp flaked salt
  • ¼ tsp freshly ground black pepper
  • 1 medium red or yellow capsicum,cored, seeded & diced
  • 2 tsp chilli powder
  • ¼ tsp ground cumin
  • ¼ tsp ground cinnamon
  • 1 can (400g) diced tomatoes,drained
  • 2 tbsp tomato paste
  • 1 tbsp chipotle sauce
  • 2 cups low-salt vegetable stock
  • 1−2 tbsp pure maple syrup
  • Grated cheddar, for garnishFresh coriander, roughly chopped,

Instructions
 

  • Put the olive oil in the cooking pot of the ricecooker. Select the Sauté function and pressStart/Stop. Once oil is hot and shimmering,about 2 minutes, add the ginger, garlic andonion with salt and pepper. Sauté untilsoftened and the onion is translucent, about 2minutes. Add the capsicum and the spices andcook to about 3 to 4 minutes. Press Start/Stop.
  • Add the beans, tomatoes, tomato paste,chipotle , stock/water and remaining salt and pepper. Select the One Pot function for 2 hoursand 30 minutes and press Start/Stop.
  • Once the audible tone has sounded open thelid, and stir in the maple syrup. Serve with thegrated cheese and coriander.
Keyword cuisinart, Vegetarian Bean Chilli
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