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Pressure Cooker

Vegetarian Bean Chili From Scratch

Vegetarian Three Bean Chili

Have you ever looked up close at a bean, in its uncooked form?

Beans are pure beauty. They’re definitely one of my favorite single ingredient items to photograph, and while their cooked appearance isn’t quite as pretty, it’s hard to deny that a big bowl of chili in the wintertime is a beautiful thing, too.

Dried Beans

This particular chili recipe is destined for a hungry crowd. I whipped this up last weekend before a cookie-making session with some friends. The intention was to void off an overloaded sugar consumption in exchange for sustenance instead. (It worked. Sort of.)

If you’re not trying to feed a large crowd, simply share some of the extra with your freezer. The chili will hold up well, and will be the perfect pal to call upon the next time you’ve got corn bread coming to visit.

Vegetarian Three Bean Chili

When it comes to this recipe, and why it’s worth making in a jumbo-sized cauldron so you can feed your whole village (or freezer, or entourage of friends), the secret’s in the dried beans.  Yep – those beautiful guys I mentioned earlier.

Starting from scratch creates a flavor level you just can’t replicate with canned beans. If you have a pressure cooker, it won’t take much time at all, either. This isn’t some chili-on-the-stove-all-day kind of recipe. My stomach rarely has time for that.

Vegetarian Three Bean Chili

This has plenty of spice, too. In fact, feel free to slightly cut back on the cayenne, if spicy isn’t your thing. It’s not overbearing here, but you will notice a slight kick. Most notable, though, is the chili powder. Yet, even with all that chili powder, the taste of those dried-turned-extra-soft beans shines through. It’s a beautiful thing. Kind of like that beam of sun catching my colander down below.

Dried Beans

 

Top with all of your favorites – avocado, cilantro, maybe even a dollop of salsa and yogurt or cheese. And serve alongside either that corn bread I mentioned before, or a bowl of brown rice with some tortilla chips on the side. That’s a kind of hearty meal that’ll make winter feel alright. And your friends warm and content.

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Acorn Squash and Aduki Bean Winter Stew


I don’t yet possess my own pressure cooker, but I can confidently say it’d be a great investment.  My mom has one and puts it to use quite frequently to make one-pot dinners like this one.  While presumably this same meal could be whipped up in a slow-cooker (another item I have yet to own), the pressure cooker will have it ready 5 times as quickly.  But if you don’t have the former, than test out the slow-cooker method because this is a hearty winter meal worth making.

Chewy wheat berries, tenderized by the pressure cooker, cook alongside creamy acorn squash and meaty portobellos to create a filling vegan stew.  The dish is modestly seasoned, but the array of veggies supply more than an adequate amount of flavor all on their own.  So, not only do you have just one pot to clean, but you also have zero herbs/spices to prep.  Plus, this dish provides all the elements you need for a complete meal within one bowl.  Win.

Finish this protein + fiber + vitamin-packed dish with a pungent, quality olive oil and any garnishes of your choice.

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