Recipe by Ninja Test Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Scrumptious and plant-based, this Plant-Based Veggie Chili is a great meal for all your vegan and vegetarian friends!
Compatible with
Cooking mode
Step-by-step instruction without your screen going to sleep
Ingredients
- 12 ounces ground plant-based meat
- 4 cloves garlic, peeled, minced
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika powder
- 1/2 teaspoon cayenne pepper
- 1/2 cup diced onion
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1/2 cup diced potato
- 1 can (14.5 ounces) dark red kidney beans, rinsed, drained
- 1 can (15 ounces) diced tomatoes
- 1/4 cup tomato paste
- 1 1/2 cups water
TOPPINGS (optional)
- shredded vegan cheese
- diced raw red onion
- vegan sour cream
Utensils
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Step 1
Close lid and move slider to AIR FRY/STOVETOP. Select SEAR/SAUTE and set to 3. Open lid and select START/STOP to begin preheating. Allow unit to preheat for 5 minutes.
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Step 2
After 5 minutes, add the plant-based meat, garlic, salt, chili powder, paprika, and cayenne. Sauté until browned and crispy, about 5 minutes.
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Step 3
Add the onions, carrots, celery, and potatoes and continue sautéing for an additional 3 minutes.
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Step 4
Add the kidney beans, tomatoes, tomato paste, and water and stir to combine well.
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Step 5
Close the lid and move slider to PRESSURE. Make sure the pressure release valve is in the SEAL position. Set temperature to LOW and set time to 3 minutes. Press START/STOP to begin cooking (the unit will build pressure for approx. 5 minutes before cooking begins).
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Step 6
When cooking is complete, quick release pressure by turning the pressure release valve to the VENT position. When complete, carefully open lid and stir chili. Serve warm with desired toppings.
