Name: Spicy Vegetarian Chilli - Video
Cuisine: Mexican
Ingredients: 1 red onion (chopped); 4 button mushrooms (chopped); 1 red chilli (sliced); 4 garlic cloves (chopped); 400 g tin chopped tomatoes; 400 g tin kidney beans (drained); handful green beans (halved); 200 ml water; 2 tbsp hot chilli sauce; 2 cups of easy cook rice; 3 cups of wate

Spicy Vegetarian Chilli - Video

This is a great vegetarian recipe to cook in a thermal cooker. It is quick and easy to create and will be enjoyed by vegetarians and non vegetarians.

Course

Main Dish, Vegetarian

Cuisine

Mexican

Servings

Ingredients

for the chilli

1 red onion chopped
4 button mushrooms chopped
1 red chilli sliced
4 garlic cloves chopped
400 g tin chopped tomatoes
400 g tin kidney beans drained
handful green beans halved
200 ml water
2 tbsp hot chilli sauce

for the rice

2 cups of easy cook rice
3 cups of wate

Course

Main Dish, Vegetarian

Cuisine

Mexican

Servings

Ingredients

for the chilli

1 red onion chopped
4 button mushrooms chopped
1 red chilli sliced
4 garlic cloves chopped
400 g tin chopped tomatoes
400 g tin kidney beans drained
handful green beans halved
200 ml water
2 tbsp hot chilli sauce

for the rice

2 cups of easy cook rice
3 cups of wate

Instructions

Put the inner pot on the cooker.
Turn on the heat to medium and pour in the rapeseed oil.
When hot add the red onion, button mushrooms, chilli and garlic. Cook until the onions are soft.
Add the tomatoes, kidney beans, green beans, and water. Stir and bring to the boil.
Place the inner pot and top pot into the outer container. Shut the putting the inner pot into the outer container and shutting the lid.

to cook the rice

Put the top pot onto a medium heat and add the rice and water
Bring to the boil and once boiling run a fork through to break up any lumps
Open the outer container and put the top pot in over the chilli.
Shut the lid and leave to cook for a minimum of 2 hours.
Serve with crème fraîche and some crusty bread

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Venison Chili the Best Chili Ever

Course

Main Dish, Venison

Cuisine

Mexican

Servings

Ingredients

Rice

1 cup ½of rice
3 cups of water

Chili

Course

Main Dish, Venison

Cuisine

Mexican

Servings

Ingredients

Rice

1 cup ½of rice
3 cups of water

Chili

Instructions

Cooking the chili

Heat the rapeseed oil in the inner pot over a medium-high heat and add the bacon pieces and cook until they start to crisp slightly.
Add the onion, chili and garlic. C cook until the onion softens.
Add the venison and cook until it colours.
Stir in the cumin, coriander and smoked paprika and cook for a minute.
Add the tin of tomatoes, tomato purée, water, stock cube and kidney beans.
Bring to the boil stirring occasionally.
Turn down the heat and simmer for 5 minutes.
Turn off the heat and place the inner pot into the vacuum-insulated outer Thermal container.
Shut the lid and leave while you start the rice in the top pot. If not using a top pot leave to cook for a minimum of 2 hours.

Cooking the rice in the top pot

Add the rice and water to the top pot and bring to the boil, stir and turn down the heat and simmer for 1 minute.
Turn off the heat, open the vacuum-insulated outer Thermal container and place the top pot into the inner pot.
Put the lid on the top pot and shut the lid of the outer container.
Leave to thermal cook without power for a minimum of 2 hours.

To serve

Serve the chili on a bed of rice with a spoonful of sour cream or grated cheddar cheese on top.

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