Inspired by the flavours of North Africa, this hearty, meatless twist on the usual chili will fill your home with exotic spice aromas while cooking.
10 min
PREP TIME
30 min
COOK TIME
240
CALORIES
11
INGREDIENTS
Ingredients
Preparation
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INGREDIENTS 6 SERVINGS
- 1 tablespoon (15 milliliters) olive oil
- 1 small onion , chopped
- 1 medium zucchini , chopped
- 1 tablespoon (15 milliliters) tomato paste
- 1 pkg (24 grams) One bowl moroccan seasoning mix
- 4 teaspoons (20 milliliters) Chili Powder
- 1 can (796 milliliters) diced tomatoes
- 1 can (540 milliliters) chickpeas , drained and rinsed
- 1 can (540 milliliters) black beans , drained and rinsed
- 1 cup (250 milliliters) frozen or fresh corn kernels
- 1/2 cup (125 milliliters) water
Preparation
- 1 Set an electric pressure cooker, such as the Instant Pot, to “sauté” setting. Add oil and heat for 1 minute. Add onion; cook, stirring occasionally, until beginning to soften, about 3 minutes. Stir in zucchini, tomato paste, Moroccan seasoning and chili powder; cook for 1 minute, being careful not to burn the seasoning.
- 2 Stir in diced tomatoes, chickpeas, black beans, corn and water. Place lid on pressure cooker and turn to seal. Set steam vent to “sealing”; press “manual” and set to HIGH pressure for 15 minutes. Allow to come to pressure and cook. Once time expires, allow natural pressure release (or if in a hurry, wait 10-15 minutes, then carefully turn quick release valve to venting to release steam).
- 3 Stir chili, then spoon into bowls. Serve with your favourite toppings.
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4
Test Kitchen Tip:
• Try topping with sour cream, chopped avocado and green onions.
• This can also be made stovetop in a pot or even in a slow cooker.
NUTRITION INFORMATION
(per Serving)
