Very Easy Vegan Chilli
The method is so easy in this recipe as the PKP does all the hard work for you. The ingredients list might look daunting, but most are just opening cans.
Once you are comfortable with this recipe, try experimenting with some 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
Suitable for: Pressure King Pro 6L 20-in-1 Pressure Cooker
Select the FRY function, add the oil and allow to heat. Add the onion, garlic and chilli and stir regularly for ~3 minutes until the onion begins to soften, then press CANCEL.
Add all the other ingredients and stir to combine.
Put the lid on by lining up the arrows and twisting in to place. Set the pressure valve to closed and select the STEW/SOUP function. Press the TIME button and reduce the cooking time to 15 minutes by turning the dial anti-clockwise, then press START.
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.