Vegetarian Chili in the Pressure Cooker
- Ready In:
- 50mins
- Ingredients:
- 16
- Yields:
-
10 cups
- Serves:
- 5
ingredients
- 500 g dried kidney beans, soaked overnight in
- 1 1⁄2 liters water
-
Vegetables
- 1 (28 ounce) can diced tomatoes
- 4 onions
- 8 garlic cloves
- 2 celery ribs
-
Seasoning
- 1⁄4 cup olive oil
- 3 tablespoons chili powder
- 2 tablespoons cumin powder
- 1 tablespoon dried basil
- 1 tablespoon dry oregano
- 2 teaspoons coriander
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon hot pepper flakes
- 1 cup water (do not include in the seasoning)
directions
- Drain the kidney beans and rinse them.
- Put them in the pressure cooker, and add fresh water until they are just covered.
- Adjust the lid, put on high heat and when the steam comes out, lower heat to medium. Let cook for 30 minutes.
- Take off the stove, let the pressure lower by itself and when it does, open the cooker and add the vegetables and seasoning. Mix well.
- Pour the water in the center, being careful to rinse off the less spice from the beans as possible.
- Put the lid back, and when the steam comes out cook for another 5 minutes.
- Let the pressure go down by itself, and it's ready to eat!
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Elie de Combys
Quebec City, 0
<p>Please note that my name isn't Ellie, an English female name, but Élie, a French male name.</p>
<p> </p>
<p>Here's a snippet of my life story : I was a music student in college, but had to drop out because of multiple sclerosis. And believe it or not, this has a lot to do about the things I'll be posting here from now on.</p>
<p> </p>
<p>Indeed, years before my diagnosis I realized that gluten really didn't do it for me. It made me feel ill, in hard-to-desribe ways. My celiac antibodies test came back negative, though, so I started eating it again. And that's when the MS hit full force. So, needless to say, I stopped again. Since then, I learned that it was not my imagination : gluten plays a role in autoimmune disease. So I stay away from it.</p>
<p> </p>
<p>My adventures with foods started in 2007, when I first noticed how sick I was becoming. I explored a whole lot or diets or lifestyles, including paleo, ayurvedic, gluten/casein/soy-free, ketogenic, chemical-free, and so on. All of these have taught me things, and I kept the habits that made me feel well. In fact, I have recently seen studies about MS that confirmed a lot of my intuitions and encouraged me to apply some principles even firmer : my grocery bag is now 100% organic, since a lot of the pesticides used in modern agriculture can have a neurotoxic effect (actually, that's why they kill pests), which is a risk I'll avoid with all my might, since MS is neurologic.</p>
<p> </p>
<p>Other things that influence my way of eating are my political and ethical views. As they say, buying is voting. So I weigh the impact of (almost, I'm not perfect) every purchase I make. But I'm on a very low buget, since I'm not apt to work, and that also comes into account, and explains my mostly vegan diet. Indeed, cooking vegan from scratch and whole foods is the less expensive way of eating organic, but I am by no means a true vegan, and as much as I admire their dedication and recognize the positive social impacts of veganism, I'm more of a believer in small scale, humane and organic (or better : holistic) agriculture.</p>
<p> </p>
<p>I also have a passion for traditional Quebecois (Quebecker) food, which is my cultural heritage, and Syrian cuisine, which is my mom's culture (and so a little part of mine).</p>
<p> </p>
<p>So, what I post might be a little erratic if you consider it from the modern trends perspective. And my older posts might not be consistent with what I'll be posting in the future. But still, what is consistent is that I post only the recipes I have tested and perfected myself, with the help of the hungry mouths that lurk into my appartment.</p>