Vegan Three Bean Chilli (PKP 4.8L & 5.7L)
A hearty, wholesome chilli perfect for vegans and meat-free Monday carnivores alike. Try adding in some of that left over veg, like butternut squash for a slightly sweeter taste.
Best served on fluffy rice or crispy wedges, with sliced avocado and a wedge of lime on the side.
2 tbsp olive or cooking oil
1 tbsp ground cumin
1 tbsp smoked paprika
2 onions, chopped
2 carrots, chopped
2 celery sticks, chopped
3 garlic cloves, crushed
2 tsp chilli flakes (or 2 tsp chilli powder)
1 tbsp tomato purée
1 tbsp brown sugar
1 red pepper, chopped
2 x 400g cans of chopped tomatoes
1 x 400g can black beans, drained
1 x 400g can kidney beans, drained
1 x 400g can adzuki beans, drained
150ml vegetable stock (GF)
Select the SAUTE function, add the oil and allow to heat. Add the onion, garlic and chilli and stir regularly for about 3 minutes until the onion begins to soften, then press CANCEL.
Add all the other ingredients and stir to combine.
Put the lid on and close the pressure valve then select the STEW/SOUP function and adjust the time to 15 minutes.
When the program has finished press CANCEL. For this recipe we recommend the QUICK RELEASE method before opening the pressure valve and removing the lid.
Serve on fluffy rice or crispy wedges, with sliced avocado and a wedge of lime on the side.