Wednesday, April 20, 2016

Indian Inspired Chili

I absolutely love Indian cuisine! The variety of spices used to prepare each dish makes them burst with distinct flavors and wonderfully pleasing aromas.

But, to do it right takes a lot of work...and a lot of pots. So I was thrilled to try out the Instant Pot and see how my family and I could enjoy a wonderful meal without all the clean up afterwards.

I hope you enjoy this recipe inspired from the many flavors of India. It’s quick and easy to prepare and it tastes even better the next day.

I have definitely become a big fan of the Instant Pot. To find out more about how it can help make complicated recipes quick and easy, check out the Instant Pot website.

Indian Inspired Chili
by Lori Churchill
Adapted from Chew Out Loud - Chicken Tikka Masala
Serves 6-8

1 1/2 cups dried garbanzo beans (makes 3 cups cooked beans)
1 scoop quinoa (use the Instant Pot scoop)
2 Tablespoons olive oil
1 medium onion
1 pound organic grass fed ground beef
2 28-ounce organic crushed tomatoes
1 6-ounce organic tomato paste
2 cups water
6 Tablespoons Braggs Liquid Aminos (I use this in place of salt)
1 1/2 cups heavy cream
1 3/4 cups organic Greek yogurt
3/4 cups cilantro, coarsely chopped
1 teaspoon corriander
3 teaspoons cumin
2 teaspoons curry
2 teaspoons tumeric
2 Tablespoons smoked paprika
2 Tablespoons garam masala
1 Tablespoon chili powder
1/2 teaspoon cayenne powder
1 teaspoon Sriracha sauce
1 Tablespoon balsamic vinegar
5 Tablespoons organic salted butter
3 cups broccoli, chopped in bite-sized pieces
1 1/2 cups carrots, diced
2 cups spinach, chopped
2 teaspoons ginger, freshly grated

Begin by cooking your garbanzo beans on high “pressure” for 25 minutes. After 25 minutes, position the steam release handle to “venting” to quickly release pressure. Remove instant pot liner, rinse beans in cold water and set aside.

In Instant Pot liner, add 1 scoop quinoa and fill with 2 scoops water. Set to “manual” for 8 minutes. After 8 minutes, position the steam release handle to “venting” to quickly release pressure. Remove from liner, place in covered bowl and set aside.

Using liner, set on “saut√© - normal” setting. Add olive oil and onions, cook until translucent. Then, add beef and brown. Add crushed tomatoes, tomato paste, water, Braggs, heavy cream, yogurt and cilantro. Do not cover. Stir gently.

Add coriander, cumin, curry, turmeric, paprika, garam masala, chili powder, cayenne powder, shriracha sauce, balsamic vinegar, butter and garbanzo beans. Gently stir.

Add broccoli, carrots, spinach and ginger. Stir

Keep instant pot setting on “saut√© - normal” and continue to heat through. Once heated, place lid on instant pot and set to “slow cook” for 30 minutes.

Pair with a side of quinoa, steamed vegetables and garlic naan. Enjoy!

1 comment:

  1. Lori, beautiful! I have a question. When you first cook the garbanzos, how much water do you use?

    ReplyDelete