Veg MJB

Homemade Chili Risotto

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DELICIOUS

Description

So I really liked this one recipe from Vegan Pressure Cooking by JL Fields, but I wanted to try something a little different and more simpler than having to chop up extra stuff like butternut squash. I decided to modify the recipe to my liking and change it around.

I ended up really liking the end product and I will be making this again.

Note: Make extra and save it for the next day. If it dries out, just add a little water. Top it off with your favorite hot sauce. I really like using Frank’s Red Hot Sauce.

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Ingredients

1 tbsp olive oil
1 diced onion
2 cloves garlic, minced
1 diced green bell pepper
1 1/2 tsp cumin
1 tsp chili powder
1 tbsp Sriracha
1 cup arborio rice
2 tomatoes, diced
4 cups vegetable broth
2 cups chopped kale
salt and pepper
1 cup of soaked dried navy beans
handful mushrooms
1 tsp herbs de province
* Click to ingredient to choose one

Directions

1
Sauté mushrooms, onion, garlic in olive oil for 5 minutes or until transparent
2
Mix the rest of the ingredients and bring to pressure for about 16 minutes
3
Cook longer if needed and allow for Natural Pressure Release (NPR)
4
Let cool and enjoy with vegan bread and vegan butter