January 20, 201313 yr 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
January 20, 201313 yr Active Members LOL, vegetable chili? I guess your Doctor talked you into that vegan diet. Let us know how it works out.
January 20, 201313 yr Author I am just dipping my toes in the Veggie food this week. I had Bean Dip and Salsa and chips for lunch today and PB and Banana Sandwich for breakfast. LOL
January 21, 201313 yr Active Members Where's the beef? I avoid food counterfeit products like vegetable chili. Yecht!!! Now if you call it bean soup and throw a ham hock in it then I'm buyin'. I won't even tolerate sausage, burgers, bacon, ham and the like made from feathered creatures. It ain't natural.
January 21, 201313 yr Active Members I've never used a pressure cooker but over the last month or so I've been starting to use a slow cooker (crock pot). I really find it an easy way to make soups, stews, chilis, gumbos, etc. The veggie chili does sound quite delicious. I love to try new variations of old standards, and I will definitely give this a try. I do notice that many of the veggie recipes I find rely on using a lot of beans. I love beans but the side effects can be quite annoying at times
February 8, 20215 yr Author I believe in the Zombie Apocalypse. Or, Covid19 or something. Like a good Southern boy, I stock up on food when I think there is going to be a snowstorm. Last year I bought more frozen chicken than I can to discuss. I have been slowly using it in my Instapot. This week, I put the chick in the Instapot for 15 min with water and a bag of soup mix and do the pressure cooker setting. I then use it to make fried rice with chicken with some eggs and veggies. Yummy! And, it last for 2 days. Slowly, all my chicken is disappearing from the freezer and going to good use.
February 12, 20215 yr 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!
June 5, 20224 yr Yeah I finally broke down and got an Instant Pot. Will have to try the chili recipe, too.
June 5, 20224 yr On 1/21/2013 at 1:24 PM, wayout said: I've never used a pressure cooker but over the last month or so I've been starting to use a slow cooker (crock pot). I really find it an easy way to make soups, stews, chilis, gumbos, etc. The veggie chili does sound quite delicious. I love to try new variations of old standards, and I will definitely give this a try. I do notice that many of the veggie recipes I find rely on using a lot of beans. I love beans but the side effects can be quite annoying at times Good to see some other fans of veggie recipes here. Soak the beans in hot water and discard the water afterwards. Rinse thoroughly.
September 2, 20224 yr Active Members On 1/21/2013 at 8:24 AM, wayout said: ... I do notice that many of the veggie recipes I find rely on using a lot of beans. I love beans but the side effects can be quite annoying at times
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