Serves 4, prep time 10 minutes, cooking time 5 minutes
FOR THE SPICE MIX
2 tsp of rock salt
½ tsp fennel seeds
1 tsp garlic powder
1 tbsp oregano
2 tsp cumin seeds
1 ½ tsp chilli powder
FOR THE CHILLI
2 tbsp of olive oil
2 onions, chopped
2 garlic cloves, chopped
1 green pepper, diced
1 tin of fire-roasted tomatoes
3 roasted red peppers, chopped
2 tbsp of tomato purée
1 tin of kidney beans (rinsed and drained)
1 tin of black beans (rinsed and drained)
500ml of hot vegetable stock
¾ cup of tinned lentils (rinsed and drained)
Vegan sour cream
Vegan shredded cheese
Using hot stock reduces the time the pot takes to reach the optimum cooking pressure, which reduces the overall cooking time.
Combine all the dry spices in a bowl and set to one side.
Select the sauté function on the Nurticook, pour in the olive oil, when the oil shimmers add the onion and garlic, stir until the onion softens.
Next, add the green pepper, pour in the spices and stir to coat the ingredients.
Add the fire-roasted tomatoes, tomato purée, roasted peppers, kidney and black beans and the hot vegetable stock, (add the lentils after cooking).
Bring the pot to a simmer then turn off the heat, close the lid and seal the valve, set the pot to low pressure for five minutes.
Manually release the pressure, remove the lid, stir in the lentils, season more if desired, add some hot sauce to taste.
Spoon the chilli into deep bowls, serve topped with vegan sour cream, vegan shredded cheese, coriander, lime wedges and vegan nachos.