Spicy Vegetarian Chilli

Spicy Vegetarian Chilli


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Spicy Vegetarian Chilli - Video
This is a great vegetarian recipe to cook in a thermal cooker. It is quick and easy to create and will be enjoyed by vegetarians and non vegetarians.
Spicy Vegetarian Chilli
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Cuisine Mexican
Servings
Ingredients
for the chilli
for the rice
Cuisine Mexican
Servings
Ingredients
for the chilli
for the rice
Spicy Vegetarian Chilli
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Put the inner pot on the cooker.
  2. Turn on the heat to medium and pour in the rapeseed oil.
  3. When hot add the red onion, button mushrooms, chilli and garlic. Cook until the onions are soft.
  4. Add the tomatoes, kidney beans, green beans, and water. Stir and bring to the boil.
  5. Place the inner pot and top pot into the outer container. Shut the putting the inner pot into the outer container and shutting the lid.
to cook the rice
  1. Put the top pot onto a medium heat and add the rice and water
  2. Bring to the boil and once boiling run a fork through to break up any lumps
  3. Open the outer container and put the top pot in over the chilli.
  4. Shut the lid and leave to cook for a minimum of 2 hours.
  5. Serve with crème fraîche and some crusty bread
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Venison Chili the Best Chili Ever

Venison Chili the Best Chili Ever

Hits: 121

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Venison Chili the Best Chili Ever
Venison Chili the Best Chili Ever
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Course Main Dish, Venison
Cuisine Mexican
Servings
Course Main Dish, Venison
Cuisine Mexican
Servings
Venison Chili the Best Chili Ever
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Instructions
Cooking the chili
  1. Heat the rapeseed oil in the inner pot over a medium-high heat and add the bacon pieces and cook until they start to crisp slightly.
  2. Add the onion, chili and garlic. C cook until the onion softens.
  3. Add the venison and cook until it colours.
  4. Stir in the cumin, coriander and smoked paprika and cook for a minute.
  5. Add the tin of tomatoes, tomato purée, water, stock cube and kidney beans.
  6. Bring to the boil stirring occasionally.
  7. Turn down the heat and simmer for 5 minutes.
  8. Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal container.
  9. Shut the lid and leave while you start the rice in the top pot. If not using a top pot leave to cook for a minimum of 2 hours.
Cooking the rice in the top pot
  1. Add the rice and water to the top pot and bring to the boil, stir and turn down the heat and simmer for 1 minute.
  2. Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
  3. Put the lid on the top pot and shut the lid of the outer container.
  4. Leave to thermal cook without power for a minimum of 2 hours.
To serve
  1. Serve the chili on a bed of rice with a spoonful of sour cream or grated cheddar cheese on top.
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