Netflix & Chilli

Posted by Secret Lives on

Netflix and Chilli
By: Fiona Thomson 

Hello Winter! It’s that time of year when the days get shorter and nights are much colder. This is the perfect time of the year for fleecy onesies, fireplaces, hot cocoa, SL leggings and snuggling up on the couch to binge watch your favourite Netflix series or new released movies. Don’t get me wrong I love winter! I love winter activities and being outside in the fresh outdoors. But if I don’t need to be outdoors I love staying home under a snuggly blanket next to a warm body watching a marathon of movies.
(Fiona wearing Secret Lives... Vinyl Junkie leggings!)
The last thing I want to be doing during the cold winter nights is food prepping or late night grocery shopping. During the winter season my Instant Pot and Slow Cooker Crock Pot are the most used appliances in my house. I like both equally but they do offer different advantages. The Instant Pot because it cuts cooking time down to more than half the preparation time. I like the Crock Pot slow cooker for when I want to prepare meals for an entire week or have leftovers to freeze in the freezer.

My go to “Comfort Food” meal during cold frigid days is definitely a nice home cooked Chilli. I’m going to share with you my favourite Vegetarian Chilli but can be easily made into a carnivorous meal by adding extra lean ground beef or extra lean ground turkey. I prefer the Vegetarian Chilli myself because I find the beans are very filling enough on their own. But if you feel the need for meat feel free to add 1 pound of either meat mentioned above. Pan fry meat until brown and add meat when you add vegetable broth during below food preparation instructions. Both recipes with or without meat are mouth watering deliciousness of happy tummy goodness.

Instant Pot Chilli
1 tablespoon of extra virgin olive oil
2 tablespoons of garlic (4 large garlic minced)
2 cups of sweet onion (diced 1 medium/ large onion)
2 medium jalapeños, finely diced (seeded)
1 cup of finely chopped celery (about 2 stalks)
1 jarred roasted red pepper
1 can of diced tomatoes with juices
1 cup of low sodium vegetable broth
6 tablespoons of tomato paste
1 can of chickpeas drained and rinsed
1 can of kidney beans drained and rinsed
(you can substitute other beans like black beans, white beans, pinto beans, lentils or whatever you prefer)
1 cup of frozen corn
2 tablespoons of Chili powder
2 teaspoons of Cumin Powder
1 teaspoon of Oregano
1/2 teaspoon of basil
1/4 teaspoon of finely ground pepper
1/2 to 3/4 teaspoon of finely ground sea salt to taste
1/4 teaspoon of ground Cayenne powder
1 teaspoon of Hot Sauce *optional

Prep: 5 minutes
Pressure: 3 minutes
Total: 20 minutes
Pressure Level: High
Quick Release

1-Preheat Instant Pot by selecting Sauté 

2-Once hot add extra virgin olive oil. Add the garlic, onions, roasted red pepper and jalapeños. Stir and sauté for 3 minutes.

3-Add spices Chilli powder, cumin, oregano, basil, cayenne, salt, pepper and hot sauce if using. Stir for 1 minute until fragrant.

4-Add beans chickpeas and kidney beans or whatever beans you desire. Add tomatoes with juice, tomato paste and vegetable broth. Secure the lid.

5-Select Manual and cook at high pressure for 3 mins.

6-Once cooking is complete, use quick release. Carefully remove lid and stir contents.

7-If you desire a thicker Chili, select Sauté and cook on high heat for 3-5 minutes. Season as desired.

8-Serve in bowls with sour cream (if using) and sprinkle with green onions and tortilla chips or rice.

Crock Pot Slow Cooker Chilli

Same ingredients as above and place all ingredients in slow cooker and set to low. Leave to cook for 8 hours or over night so the Chilli will be ready when you wake up in the morning. Trust me the delicious aroma that fills your home will wake you up feeling hungry and happy.

Here’s a substitute to Sour Cream if you don’t eat dairy and prefer gluten free products. It’s a Cashew Sour Cream and tastes amazing. This recipe is borrowed from Oh She Glows by Angela Liddon. Her recipes are amazing if you’re looking for alternatives to cooking vegan or vegetarian.

Cashew Sour Cream

2 cups of raw cashews, soaked
3/4 cups of water
2 tablespoons of fresh lemon juice
2 teaspoons of apple cider vinegar
1/2 teaspoons fine sea salt

1-Pour boiling hot water over cashews and let sit for 1 hour. Rinse and Drain.

2-Place rinsed and drained cashew into blender.

3-Add water, lemon and apple cider vinegar and salt. Blend on high speed until smooth. You man need to add more water to get the mixture going.

4-Place in air right container and place in fridge or freezer. Contents with stay fresh for 1 week in fridge and 1 month in freezer.

Now that you have the Chili you can relax with more Netflix. So kick back, get under the covers, snuggle up and let the sweet delicious aromas fill your home of my favourite comfort food. From my kitchen to yours. Stay warm and feel happy.

Bon Appetite

Share this post

← Older Post Newer Post →

Leave a comment

Please note, comments must be approved before they are published.