Pressure Cooker Vegan Chili with Johnny Cakes
Recipe Overview
Overview
This Pressure Cooker Vegan Chili is a delightful dish that showcases the beauty of cooking with pantry staples. The recipe begins with sautéing onions and fresh chili peppers, which create a fragrant base. The addition of canned tomatoes and a trio of beans—black beans, lentils, and kidney beans—ensures a hearty texture and rich flavor. The spices, including smoked paprika and cumin, elevate the dish, making it comforting and satisfying.
What makes this chili truly special is its speed; the pressure cooker allows it to come together in just 15 minutes, making it an ideal choice for busy weeknights. Pairing it with Johnny cakes adds a delightful twist, as these quick cornbread-like pancakes are perfect for dipping. The recipe is flexible, allowing for variations based on what you have in your pantry, making it a great option for those looking to minimize food waste.
Overall, this vegan chili is not only easy to prepare but also packed with flavor and nutrition. It’s a dish that can be enjoyed by everyone, regardless of dietary preferences, and is sure to become a staple in your cooking repertoire.
Recipe Details
Steps & Tips
Heat a pressure cooker on high heat.
Cut off the bottom and top of a red onion, peel it, and chop it into strips and then into a small dice.
Add olive oil to the pressure cooker and sauté the onions until they sizzle.
Chop fresh chili into slices and add it to the onions.
Add smoked paprika, chili powder, cumin, and coriander to the mixture.
Tip: Smoked paprika is a great replacement for bacon in vegan dishes.
Roughly chop garlic and add it to the pot.
Add about 3/4 of a can of pureed tomatoes to the pot.
Add black beans, lentils, and kidney beans to the mixture.
Add a pinch of salt and a couple of cranks of pepper.
Tip: Pressure cooking traps steam, allowing food to cook at a higher temperature for faster results.
Pour in about a cup and a half of vegetable stock.
Lock the lid on the pressure cooker and turn the heat on high.
In a bowl, combine 1 cup flour, 1 cup cornmeal, baking powder, and oat milk.
Adjust the batter to a pancake-like consistency by adding more liquid if necessary.
Tip: Adding oil to the batter makes it more supple and tender.
Heat vegetable oil in a pan.
Drop spoonfuls of batter into the pan to form hoecakes.
Check the pressure cooker to ensure it is under pressure.
Tip: Rough chop herbs to avoid over-processing and maintain texture.
Carefully release steam from the pressure cooker.
Serve the chili in a bowl and garnish with fresh herbs.
Plate the hoecakes alongside the chili.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Pressure cooking significantly reduces cooking time, allowing for quick meals without sacrificing flavor.
- •Using a variety of beans adds texture and protein to the chili, making it hearty and filling.
- •Johnny cakes are a type of cornbread that can be made quickly and pair well with chili.
- •Smoked paprika can enhance the flavor profile of vegan dishes, mimicking the taste of bacon.
