Vegetarian Chili

Difficulty:
1/5

Ease of Preparation: Easy
Yield: 8 servings

Ingredients:

2 tablespoons (30 ml) olive oil, divided

2 cups (470 ml) button mushrooms

1 red bell pepper, seeded and chopped

1 orange bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

1 medium carrot, chopped

1 large yellow onion, chopped

5 garlic cloves, diced

1 teaspoon (5 ml) salt

½ teaspoon (2.5 ml) ground black pepper

½ tablespoon (7.5 ml) paprika

1 tablespoon (15 ml) ground cumin

2 tablespoons (30 ml) chili powder

1 teaspoon (5 ml) onion powder

1 x 13.5-ounce (400 ml) can chickpeas

1 x 13.5-ounce (400 ml) can black beans

1 cup (240 ml) green lentils

2 ounces (57 g) unsweetened chocolate, roughly chopped

1 x 13.5-ounce (400 ml) can tomato sauce

1 x 13.5-ounce (400 ml) can diced tomatoes

5 ounces (150 ml) tomato paste

3 cups (710 ml) vegetable broth

 

To serve

1 avocado, peeled, pitted, and coarsely chopped

½ cup (120 ml) sliced green onions

1 jalapeno pepper, sliced

Grated cheddar cheese

Sour cream

 

Method:

Set multi-cooker to Sauté. Once hot, add 1 tablespoon (15 ml) olive oil. Add mushrooms to multi-cooker and sauté until browned. Add red, orange, and green bell peppers, carrot, onion, and garlic and sauté until soft. Add salt, pepper, paprika, cumin, chili powder, and onion powder and stir.

Add chick peas, black beans, lentils, chocolate, tomato sauce, diced tomatoes, tomato paste, and vegetable broth and stir.

Close and lock lid. Close vent. Select Pressure Cook on high for 15 minutes. Quick release the pressure by opening valve, making sure to vent steam away from you.

Transfer to serving bowls. Garnish with avocado, green onions, jalapeno peppers, cheddar cheese, and sour cream.