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Vegetarian 3 Bean Chili
31
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INGREDIENTS: Serves 4
2 medium red onions, 1/3 inch dice
2 tablespoons minced garlic
2 tablespoons minced fermented black beans
2 Serrano chilis, minced and extras to munch on while eating
¼ cup organic tamari
1 bunch scallions sliced thinly, separate white and green
2 cups edamame
1 small can white beans, rinsed and drained
1 small can black beans, rinsed and drained
2 cups roma tomatoes with juice, rough chopped
1 quart vegetarian stock or unsweetened black tea
1 Greek yogurt
Juice and zest of 1 lemon
Canola or grapeseed oil for cooking
INSTRUCTIONS:
1. Preheat cooker with OPEN SEAR function.
2. Add 1 tablespoon oil and sauté onions, fermented black beans, chilis and scallion
whites, about 1-2 minutes. Add ginger and cook for an additional 30 seconds.
Season with salt and pepper.
3. Deglaze cooker with tamari. Add all other beans, tomatoes and stock and bring
to a simmer. Add lemon juice and check for avor.
4. Cancel OPEN SEAR and ready for SLOW COOK. Replace lid and cook for 8 hours.
Beans should be soft and liquid should be reduced by 20% and thickened.
5. Meanwhile, mix the yogurt with scallion greens and zest and season.
6. Portion the chili into individual bowls. Garnish with yogurt.
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