Serves 4, prep time 10 minutes, cooking time 5 minutes
INGREDIENTS
FOR THE SPICE MIX
2 tsp of rock salt
1 tsp garlic powder
1 tbsp oregano
2 tsp cumin seeds
1 ½ tsp chilli powder
1 tsp of cayenne pepper
‘Using hot stock reduces the time the pot takes to reach the optimum cooking pressure, which reduces the overall cooking time’
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)
TO SERVE
Vegan nachos
Vegan sour cream
Vegan shredded cheese
Hot sauce
Coriander sprigs
Lime wedges
METHOD
Crush the dry spices in a pestle and mortar, then set to one side.
Select the sauté function on the Nutricook pot, pour in the olive oil, when the oil shimmers add the onion and garlic, stir until the onion softens.
Next, add the green pepper, add the spices and stir to coat.
Add the fire-roasted tomatoes, tomato purée, roasted peppers, kidney and black beans and the 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 hot sauce to taste.
Spoon the chilli into deep bowls, serve topped with vegan sour cream.
