Homemade Chili Risotto
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.
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
Instructions
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
Nutrition Information
650
cals
123 g
Carbs
76% cals
10 g
Total fat
14% cals
21 g
Protein
13% cals
Daily RDA Nutrition
Based on a 2000 calorie diet
Servings:
1
Calories:
650
kcal
(32%)
Carbs:
123
g
(41%)
Protein:
21
g
(42%)
Total fat:
10
g
(15%)
Saturated fat:
1.6
g
(8%)
Unsaturated fat:
8
g
Trans fat:
0
g
Sugars:
13
g
(25%)
Fiber:
16
g
(56%)
Cholesterol:
0
mg
Sodium:
2632
mg
(114%)
Tags
MindfulByCoder
🌿 Mindful journey of health, healing, and growth
🧘♂️ Yoga • Plants • Meditation • Wellness
💻 A coder finding clarity through mindful presence
🧘♂️ Yoga • Plants • Meditation • Wellness
💻 A coder finding clarity through mindful presence
