Vegetarian Bean Chili; Mushroom And Farro Soup - Cuisinart CPC-400 Serie Manual Del Usuario

Vegetarian Bean Chili

The smokiness of the chipotle not only adds a
lot of flavor (and some heat), but an unexpected
meatiness to the dish, making this a filling, but
healthy, chili.
Makes about 7 cups
2 cups dried beans, soaked overnight,
then drained (a mixture of beans works
well for this dish – black, kidney, navy,
adzuki, garbanzo, etc.)
1 tablespoon olive oil
1 ½-inch piece fresh ginger, peeled and
finely chopped
2 garlic cloves, finely chopped
1 small onion, finely chopped
1 teaspoon kosher salt, divided
¼ teaspoon freshly ground black
pepper, divided
1 medium bell pepper (yellow or green
preferably, for color), cored, seeded
and diced
2 teaspoons chili powder
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
1 can (28 ounces) diced
tomatoes, drained
2 tablespoons tomato paste
1 chipotle in adobo sauce, puréed with
additional 1 teaspoon adobo sauce
2 cups vegetable broth
Shredded Cheddar or Monterey Jack,
for garnish
Fresh cilantro, for garnish
1. Put the olive oil into the cooking pot of the
Cuisinart Pressure Cooker. Select Sauté.
®
Once the oil is hot, add the ginger, garlic
and onion with a pinch each of the salt and
pepper. Cook until softened and the onion is
translucent, about 2 to 3 minutes. Add the
bell pepper and the spices and cook to meld
the flavors and cook the pepper, about 3 to
4 minutes. Add the drained beans, tomatoes,
tomato paste, chipotle and sauce, broth and
remaining salt and pepper.
2. Secure the lid and select High Pressure. Set
the time for 20 minutes. When the audible
beep sounds, allow pressure to release
naturally.
3. Once the pressure is released completely, the
red indicator will drop. Remove lid.
4. Taste and adjust seasoning as desired.
Nutritional information per serving (1 cup):
Calories 247 (10% from fat) • carb. 44g • pro. 14g
fat 3g • sat. fat 0g • chol. 0mg • sod. 728mg
calc. 117mg • fiber 14g
Mushroom and
Farro Soup
Satisfying vegetarian meal – perfect for meatless
Monday or any day for that matter!
Makes about 6 cups
1 tablespoon olive oil
2 medium carrots, cut into ¼-inch dice
3 garlic cloves, smashed
12 ounces sliced mushrooms
½ teaspoon kosher salt
3 fresh thyme sprigs
∕ cup sherry
1
3
¾ cup farro
1 bay leaf
4 cups vegetable broth
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
1. Put the olive oil into the cooking pot of the
Cuisinart Pressure Cooker. Select Sauté.
®
Once the oil is hot, add the carrots. Stir over
the heat until slightly soft. Add the garlic,
mushrooms, salt and thyme. Sauté until
mushrooms release most of their moisture and
the garlic is fragrant, about 5 to 8 minutes.
Add the sherry and cook until the liquid
is evaporated.
2. Add the farro, bay leaf and vegetable broth
and secure the lid. Select High Pressure.
Set the time for 10 minutes. When the
audible beep sounds, allow pressure to
release naturally.
3. Once pressure is released completely, red
indicator will drop. Remove the lid and stir
in the pepper. Taste and adjust seasoning as
desired. Remove the bay leaf and stir in the
chopped parsley before serving.
Nutritional Information per cup:
Calories 130 (13% from fat) • carb. 22g • pro. 5g
fat 2g • sat. fat 1g • chol. 4mg • sod. 397mg
calc. 21mg • fiber 4g
18