- 1 Large Sweet Potato
- 2 X 400g Tinned Tomatoes
- 1 Large Onion Chopped
- 4 Cloves Garlic Minced
- 1/2 Cup Red Lentils
- 1/2 Cup Green Lentils
- 2 Stalks Celery Chopped into cm pieces
- 1 TSP Salt
- 1 TSP Black Pepper
- 1 TBSP Chilli Powder
- 1 TSP Smoked Paprika
- 1/2 TSP Cinnamon
- 1/4 TSP Nutmeg
- 400g Pumpkin Puree
- 2 TBSP Tomato Puree
- 1-2 Cups Vegetable Stock
Preparation Time – 15 Minutes
Cooking Time – 30 Minutes Instant Pot, 4-5 Hours Slow Cooker or 1 Hour Casserole Dish or Pan
So I know I am probably late to the party but I have recently purchased an 8 in 1 instant pot. Now I bought my mum one of these for Christmas last year and immediately wanted one myself so I don’t actually know why it has taken me almost a year to get one, but I finally did and I absolutely love it.
If any of you have read my blog before then you will know how much I absolutely love my slow cooker, well I probably love my instant pot even more and my favourite thing about it is that it makes food in 30 minutes that tastes like it has been cooking in the slow cooker all day, which is amazing when I have been working all day.
Lately I have been trying to find a lot more vegetarian recipes as for some weird reason I have just gone completely off meat, I have no idea why but I have, also I just keep constantly seeing articles everywhere about how many chemicals are pumped into supermarket meat that I just want to try to eat more naturally for a while. I’m not saying I will never cook or eat meat again but for now I am just taking a break.
So going back to my instant pot, one of the first things I had to try to make was some sort of chilli, this is one of my favourite things to cook in the slow cooker so I has to try it in the instant pot.
Whether you are cooking this in the instant pot, slow cooker or a casserole dish, it is all the same method, you literally just throw everything in the pot together.
Instant pot – Add all ingredients, stir and place lid on. Make sure pressure release valve is closed and press the stew/soup function and leave for 40 minutes (10 minutes warm up time). When done, carefully open pressure release valve and wait until ready to remove lid.
Slow cooker – Place all ingredients in slow cooker, stir and cook on low for 4-5 hours.
Casserole dish – Place all ingredients in the dish, stir and place in a preheated oven on 180°C for an hour
Pan – Place all ingredients in a pan, bring to a boil and turn heat down to simmer for about an hour stirring occasionally.
When chilli is cooked, serve immediately with your choice of toppings and sides. I served mine with mashed avocado and cheese.