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2
VEGETABLE AND COUSCOUS CHILLI
Ingredients:
1 red onion, chopped 1 tbsp olive oil
1 large onion, chopped 1 can butter beans
2 garlic cloves, peeled and chopped 1 can cannellini beans
1 red pepper, deseeded and chopped 1 jar green jalapenos
1 yellow pepper, deseeded and chopped 1 can kidney beans
1 orange pepper, deseeded and chopped 1 can chopped tomatoes
1 tsp ground coriander 2 tsp ground cumin
1 tbsp tomato purée 1 tsp sugar
850ml vegetable stock 2 tbsp chilli powder
2 tbsp hot tomato sauce 2 tbsp dried oregano
120-140m couscous
Serving Options:
• grated cheese
• sour cream
• small bunch coriander, chopped
Method:
1. Open the lid. Add the oil.
2. Select
on the menu, and press
.
3. Add the onions and garlic. Cook till the onions soften.
4. Drain the beans and add them.
5. Reserve the couscous and add the remaining ingredients. Press
twice to stop the
program. Close the lid and select
.
6. Add the couscous 30 minutes before cooking ends. If cooking has already nished, select
on the menu and cook for about 20 minutes more.
7. Serve in a bowl with a handful of cheese, a drizzle of sour cream, and a sprinkle of fresh
coriander. For a classic vegetarian chilli, omit the couscous.
RUSSELL HOBBS and logo are Trade Marks of Spectrum Brands, Inc., or one of its subsidiaries.
©2020 Spectrum Brands, Inc.
Recipes are to be used in conjunction with the RHMC50 Cook@Home Multi-Cooker by Russell Hobbs. All rights reserved. No part of
this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical,
photocopying, recording or otherwise, without prior permission of the copyright owner.
www.russellhobbs.com.au
www.russellhobbs.co.nz
SLOW COOK
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