Friday, October 17, 2014

Easy and fast chili in the rice cooker

It is still warm outside, but fall is the time for chilis.  I tried a very tasty, fast and healthy version with dried beans cooked in the neuro-fuzzy rice cooker really quickly. It has a ‘keep warm’ option and it cooked perfectly on the normal rice setting without needed to soak the beans overnight. I used small beans, a half can of pureed pumpkin, 2 dried ancho chilis, espresso and chocolate, some garlic and bouillon. After it cooked in the rice cooker, I sauted an onion, corn and a hot pepper in a pan and added the cooked chili to add in the charred onion flavor. – Fabulous! And just enough for 2-3 smaller servings. Or 2 hungry people.
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Easy and fast chili in the rice cooker
  • 1 cup of small dried white and/or black beans
  • 2 dried ancho chilis, stem removed
  • 1 teaspoon instant espresso powder (or instant coffee)
  • 1 teaspoon cocoa powder
  • 1/2 can of pureed pumpkin
  • 2 cups of water
  • 1 garlic clove, peeled
  • 1.5 teaspoon bouillon mix
  • 1 teaspoon butter
  • 1 small red onion, peeled and diced
  • 1 red bell pepper, diced
  • 1/2 cup frozen corn
  • salt and pepper to taste
  • 1/2 teaspoon red chili flakes
Place the dried beans in the rice cooker. In a blender, add the water, garlic clove, and cut the anchos into smaller pieces with a scissors. Add the pumpkin, espresso and cocoa, and mix all the ingredients until the anchos are really fine-grained. Add the mix to the beans in the rice cooker, and the bouillon mix, close rice cooker and cook on white rice setting. The beans cook slightly softer if the ‘keep warm’ option is used and the ‘cooking time’ is overall about 1h.
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In a saute pan, heat the butter and brown the onion. Add the bell pepper and corn, and saute for about 10min (or until soft). Add the cooked chili mix from the rice cooker, and mix all through, and cook for another 5min. Adjust for salt and pepper. Enjoy!
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