serves 4
prep 10 mins
cook 5 mins
FOR THE SPICE MIX 2 tsp of rock salt 1 tsp garlic powder 1 tbsp oregano 2 tsp cumin seeds 1 ½ tsp chilli powder 1 tsp of cayenne pepper FOR THE CHILLI 2 tbsp of olive oil 2 onions, chopped 2 garlic cloves, chopped 1 green pepper, diced 1 tin of fire-roasted tomatoes 3 roasted red peppers, chopped 2 tbsp of tomato purée 1 tin of kidney beans (rinsed and drained) 1 tin of black beans (rinsed and drained) 500ml of hot vegetable stock ¾ cup of tinned lentils (rinsed and drained) Vegan chilli and nachos
TO SERVE Vegan nachos Vegan sour cream Vegan shredded cheese Hot sauce Coriander sprigs Lime wedges
METHOD Crush the dry spices in a pestle and mortar, then set to one side. Select the sauté function on the Nutricook pot, pour in the olive oil, when the oil shimmers add the onion and garlic, stir until the onion softens. Next, add the green pepper, add the spices and stir to coat. Add the fire-roasted tomatoes, tomato purée, roasted peppers, kidney and black beans and the vegetable stock. (Add the lentils after cooking).
Bring the pot to a simmer then turn off the heat, close the lid and seal the valve, set the pot to low-pressure for five minutes. Manually release the pressure, remove the lid, stir in the lentils, season more if desired, add hot sauce to taste. Spoon the chilli into deep bowls, serve topped with vegan sour cream.
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