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VIDEO: Pressure cooker Mexican bean chilli and Crispy Cauliflower

Hot request from the family at the moment (especially during school holidays) is crispy vegetables (hello sweet potato, potato, kale, cauliflower – EVERYTHING chips!) but I’d have to say that now having a hands on experience with a pressure cooker the fact that I’m making delicious meals, in literally under 10 minutes has been an absolute saviour on my time and stress about getting nutritious meals on the tableespecially at a time when I feel like I don’t have time!

I whipped together an absolute cracker of a Mexican Bean Chilli in our Ninja OP500 Foodi Multi Cooker with the Pressure setting in 10 and then kept that warm whilst I fried up some smoky cauliflower on the Air Crisp and voila – dinner was ready. Haven’t shown it in the video BUT those delicious crispy tortilla chips in the bowl are thanks to the Air Crisper too.

There’s a grill, bake, roast, dehydrate, steam and slow cook option on the Ninja Foodi – EPIC.

WATCH HOW EASILY THIS MEAL COMES TOGETHER ON THE VIDEO HERE.

PRESSURE COOKER MEXICAN BEAN CHILLI WITH CRISPY SMOKEY CAULIFLOWER

Serves 4

Gluten free : Dairy Free : Vegan

Pressure cooker Mexican bean chilli:

1 tablespoon extra virgin olive oil

1 large (180g) brown onion, diced

3 cloves garlic, finely chopped

1 medium (150g) red capsicum, diced

3 cobs (1 1/2 cups kernels or 300g) corn

1 tablespoon smokey paprika

2 teaspoons ground cumin

2 teaspoons ground coriander

good pinch ground chilli flakes, or to taste

1/2 bunch fresh coriander, leaves and stalks finely chopped

1x 400g tin kidney beans, rinsed and drained

1x 400g tin lentils, rinsed and drained

1x 400g tin black beans, rinsed and drained

1x 400g tin chopped tomatoes

750ml water

sea salt and black pepper

Crispy cauliflower

1 medium head (approximately 7580-850g florets), cauliflower, cut into 2-3cm florets

2 tablespoons extra virgin olive oil

1 tablespoon smokey paprika

For the pressure cooker Mexican bean chilli: Turn Ninja Foodi to Sear/Saute, add olive oil, onion, garlic, corn, capsicum and cook for about 4-5 minutes. Add spice blend and cook for a further 1 minute then add remaining ingredients and season. Turn the setting to Pressure, fit the pressure cooker lid, set the temperature to high and the time to 8 minutes and start. Once cooked set aside covered. Clean the large bowl and place back into the Ninja Foodi with the Air Crisp Basket.

For the crispy cauliflower: Add cauliflower florets to a large bowl, drizzle with extra virgin olive oil, sprinkle with smokey paprika and toss (you might need to get you hands in there to ensure it’s evenly coated). Add cauliflower to Crisp Basket  and place in the larger bowl of the Ninja Foodi. Turn the setting to Air Crisp, 200C, for 25 minutes. Close the lid, press start and let the Ninja do the rest!

To serve: dollop servings of the Mexican bean chilli into ice berg lettuce cups or on top of shredded ice berg lettuce, divide crispy cauliflower between bowls, add tortilla or corn chips, tomato salsa and guac or half avocado pieces squeeze with lemon and salt and serve!

This is a partnered post with @ninjakitchenapac  #ninjafoodimulticooker

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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