Thursday, September 15, 2011

SEPTEMBER 15 - PHILADELPHIA, PA - Reader requested recipe: Pressure Cooker Veggie Chili

serves 8

2-3 tbsp olive or canola oil
bunch scallions, chopped (set some of the green parts aside for garnishing)
1 large eggplant, diced
4 cloves garlic, minced
1-2 tsp cumin (preferably toasted and freshly ground)
1-2 tsp smoked hot paprika
1 tbsp dried oregano
1-2 tbsp tomato paste, depending on how thick you like your chili
1 28oz can diced tomatoes
2-3 cups water
splash soy sauce
1 tsp yellow mustard
1 cup dried lentils, rinsed
1/2 cup quinoa, rinsed
1 16oz can black beans, rinsed (or 2 cups freshly cooked)
2 tbsp fresh lime juice or cider vinegar

grated cheese of your choice
diced onion
chopped tomato
sriracha sour cream
tortilla strips

Heat oil in a pressure cooker over medium heat and add the whites and pale green bits of the scallions.
Once the scallions are softened, add the remaining tbsp oil and increase heat to medium-high. Add the eggplant.
Cook until the eggplant softens and browns a bit, then add the garlic and spices and stir to coat the vegetables for about a minute. It should smell delicious and garlicky and you should be tearing up a bit if you like your chili hot.
Add the rest of the ingredients (except the lime juice or vinegar), and bring up the heat. Taste for seasoning and adjust if necessary.
Put the lid on the cooker and seal according to the manufacturer's instructions. Bring the heat to low and cook for about 5 minutes (for my Presto pressure cooker, the gauge rocks slowly).
Remove from heat and let sit for about 5 minutes. Release the pressure, stir in lime juice, taste for seasoning and...
(I found mine to be a little thin - I added too much water (4 cups)... so I pureed about a third of it and added it back to the pot), and then...

Enjoy with the garnishes of your choice!
(But let it cool down first - it's piping hot!)