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bdd33us

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    Cooking with a Pressure Cooker

    in Health, Nutrition and Fitness

    Posted

    On 1/20/2013 at 2:24 PM, TotallyOz said:

    Everyone once in a while I need a new kitchen gadget and this month I bought a new pressure cooker and I am LOVING it! I made this yesterday and it was delish!

    Vegetable Chili

    INGREDIENTS | SERVES 8

    2 tablespoons olive or vegetable oil

    1 large sweet onion, diced

    3 cloves garlic, minced

    1 15-ounce can pinto beans, rinsed and drained

    1 15-ounce can kidney beans, rinsed and drained

    1 15-ounce can cannellini or white beans, rinsed and drained

    1 large green bell pepper, seeded and diced

    2 cups zucchini, diced

    1½ cups corn

    1 28-ounce can diced tomatoes

    2 cups Vegetable Stock (page 29)

    2 tablespoons chili powder

    1 teaspoon cumin

    1 teaspoon dried oregano

    ¼ teaspoon freshly ground black pepper

    1/8 teaspoon cayenne pepper

    Salt, to taste

    8 ounces shredded Monterey jack cheese, or vegan Monterey jack cheese

    Bring the oil to temperature in the pressure cooker over medium heat. Add the onion; sauté for 3 minutes or until it begins to soften. Stir in the garlic; sauté for 30 seconds. Stir in the canned beans, green bell pepper, zucchini, corn, tomatoes, stock, chili powder, cumin, oregano, black pepper, and cayenne pepper. Stir to mix.

    Lock the lid into place and bring to high pressure; maintain pressure for 5 minutes.

    Remove from the heat and allow pressure to release naturally. Remove the lid, stir, and taste for seasoning.

    Add salt if desired. Serve topped with grated cheese. PER

    SERVING Calories: 370 | Fat: 14g | Protein: 20g | Sodium: 690mg | Carbohydrates: 47g | Fiber: 12g

    Thanks for the recipe! 

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