Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili. ~Harry James
Recipe:
1/2 C dried white beans
1/2 C dried black beans
1/2 C dried pinto beans
1 onion chopped
1 pepper chopped
1 jalapeño finely minced
5 cloves garlic minced
2 carrots sliced
2 celery stalks sliced
1 Can diced tomatoes
1/4 C quinoa
1 T chili powder
1 T paprika
1 T Cumin
Salt to taste
Soak your beans per instructions on the packaging. I like to “soak” them in my ninja foodie. I put them in the pot and cover with at least two inches of water above the beans. Then use the pressure cooker setting on high for 20 minutes. Drain when done. Alternatively, you can use 1 can of each type of bean, drained.
To cook, I add all of my ingredients into the ninja foodie pot along with enough water to just cover everything. I use the pressure cooker setting on high for 20 to 30 minutes.
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