I live in the northeast, which means a metric ton of snow lately. Being snowed in, to me, means cuddling with my 4 year old, watching movies, maybe a glass of vino and warm comfort foods. I know I already rambled on about foods that feed your body and soul, and chili is definitely one of them!
So this most recent snowstorm, I decided to make a vegetarian chili over sweet potatoes. Totally packed with delicious, yummy and healthy food, hot and very satisfying. AND couldn’t be easier, thanks to my Versonel Pressure Cooker and Versonel Air Fryer! Yes, i used them both for this! Click here to order yours.
What you need:
1/2 cup of each: onion, green & red peppers. I used a sweet onion, but feel free to use the onion of your choice.
1 can of kidney beans
1 can of black beans
1 can of refried black beans
1 large can of diced tomatoes
1 large sweet potato per serving
1/4 cup of shredded cheddar cheese
Seasons of choice – i just used salt and pepper as I was making this for my 4 year old who doesn’t spicy
What you do:
Turn your pressure cooker on HOT mode (simply plug it in, and push the cancel/keep warm button) to saute your onions and peppers. I used a dash of olive oil, but that is just a personal preference. Isn’t that pretty?
Once the onions start to turn clear, you can literally just dump in the beans, refried beans, tomatoes and about a 1/2c of water. Stir it up.
Set your pressure cooker to the chili function, and walk away. Watch a movie. Relax.
Then, the magical sound – the beeping that your pressure cooker is done,cooked and ready to eat! Almost… Make sure to release the steam and stand back!
While the steam is releasing, make your sweet potato. Cut a large potato in half, pierce for ventilation and throw it in your air fryer. 20 minutes (flip halfway) and its perfect.
Then… oh so yummy…. get a deep dish. Place your sweet potato in the dish. Ladle your chili over it. Top with shredded cheese. And….
I seriously just got hungry looking at that….