This is kind of based off of the Homemade Chili Risotto, but more towards the recipe from Vegan Pressure Cooking by JL Fields. I decided to modify it slightly.
Note: Make extra and save it for the next day. If it dries out, just add a little water. Top it off with your favorite hot sauce. I really like using Frank’s Red Hot Sauce.
Ingredients
- 1 tbsp olive oil
- 1 diced onion
- 2 cloves garlic, minced
- 1 butternut squash, chopped
- 1 diced green bell pepper
- 1 tsp cumin
- 1 tsp chili powder
- 1 tbsp Sriracha
- 1 cup arborio rice
- 3 cups vegetable broth / 2 cups if using canned beans
- 1 cup water
- 2 cups chopped kale
- salt and pepper
- 1 cup of soaked dried pinto beans or canned chili beans
- 1 tsp Italian Seasoning
Instructions
- Sauté onion, and green bell pepper with garlic in olive oil for 5 minutes or until transparent
- Mix the rest of the ingredients and bring to pressure for about 14-16 minutes
- Cook longer if needed and allow for Natural Pressure Release (NPR)
- Let cool and enjoy with vegan bread and vegan butter