pressure cooked bean chilli
prep: 20 minutes
cook: 30 minutes
serving: 4
Nutrition Facts
each serving
KCal
330
Carbs
38.3g
fiber
18.1g
Protein
24.2g
Fat
4.9g
Saturates
0.7g
Sugars
15g
Salt
0.36g
Fruit/Veg Portion
5
Ingredients
all 15 types- spray oil of your choice (optional)
- 2 medium onions, chopped
- 1 tsp crushed garlic
- 1/2 tsp ground ginger
- 300g mixed mushrooms
- 1-2 peppers (green, red or yellow), chopped
- 300g Quorn mince
- 1tbsp balsamic vinegar
- 80g carrots, cubed
- 400g can chopped tomatoes
- 400g can chickpeas in water, drained
- 400g can kidney beans in water, drained
- 2 tsp tomato purée
- 700ml very low-salt vegetable stock
- Pinch chilli flakes
Directions
4 steps in totalStep 1
Use the browning function on your pressure cooker to soften the onions, garlic, then sprinkle with the ginger.
Step 2
Add the mushrooms, peppers, soya mince and balsamic vinegar. When browned, add the carrots and cook for 20 minutes.
Step 3
Add the tomatoes, beans, chickpeas, tomato purée and enough stock to reach the middle of your cooker.
Step 4
Add the chilli flakes and set your pressure cooker for 30 minutes. Serve with rice.
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