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Sweet Potato Kale Chili
8 Quart - Instant Potatouille
| By : |
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
6-8 servings
|
Ingredients
- 1/2 cup Water
- 8 ounces yellow Crookneck Squash
- 8 ounces Zucchini
- 12 ounces Chinese Eggplant or japanese
- 1 Orange Bell Pepper
- 3 Portobello mushrooms
- 6 ounces red onion chopped
- 24 ounces Yukon gold potatoes
- 29 ounce Fire Roasted Tomatoes
2 cans - 1/2 cup basil fresh, finely chopped into threads (chiffonade cut)
Ingredients
|
Instructions
- Place all ingredients except for the fresh basil in an
8 quart Instant Pot and cook on high pressure for 10 minutes. - Quick release pressure and stir in the basil.
- Serve with rice if desired. I enjoy adding
2 cups to3 cups of cooked rice into the stew prior to serving. Enjoy!
Chef AJ has been devoted to a plant-based diet for almost 40 years. She is the host of the television series Healthy Living with CHEF AJ which airs on Foody TV. A chef, culinary instructor and professional speaker, she is the author of the popular book Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight, which chronicles her journey from a junk-food vegan faced with a diagnosis of pre-cancerous polyps, to learning how to create foods that nourish and heal the body.
Based in Los Angeles, Chef AJ teaches how to create meals to transform health, how to deal with cravings and food addiction and addresses the emotional side of eating. She is the creator of The Ultimate Weight Loss Program, was the Executive Pastry Chef at Sante La Brea Restaurant in Los Angeles, creator of Healthy Taste of LA and the YouTube cooking show The Chef and the Dietitian. Chef AJ holds a certificate in Plant-Based Nutrition from Cornell University and is a member of the American College of Lifestyle Medicine.
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Amazing!!!
Loved it. I added some boneless skinless chicken breast sauteed first in the instant pot before adding veggies.
Too bland; we did not like the texture.
Too bland and came out too watery
Watery but just use a slotted spoon and you’re good. Read that it was bland to some people so I added lots of pepper and garlic powder and its good! I’ll be making it again.
Also added chicken
Mixed feelings as it was bland and watery but very tasty. If anything the actual complaint would be that half the veggies disintegrate and youre left with stiff bland potatoes.
Taste is there… needs work.
My family really enjoyed this. My 4 year old finished his bowl!! I read that some people felt it was bland and too watery, so I added a lot of Lawry’s seasoning salt before cooking and omitted the water. I will definitely make this again.
Needs finishing…try adding this herb seasoning after cooking…and serve over rice.
2 tbsp fresh basil
2 tbsp fresh parsely
1 tsp minced garlic (or to taste)
2 tsp fresh thyme
Salt and pepper
4 tbsp olive oil
I changed the recipe a little by sauteing onions abd garlic with oregano and pepper first. Omitting the water all together and then sauteing the rest of the vegetables first.
I only used 3 min of pressure cooking and I’m going to try just one min nect time.
I also didnt use the potatoes
Delicious, though i added salt and pepper and parmesan cheese.
So, I tried using the low pressure setting instead of the high and the vegetables come out amazingly well! Not mushy or watery at all anymore!
The high pressure is too much for vegetables
Low pressure is great for delicate foods.
It may be quicker to use high pressure but sometime lower and a little longer is better.
This is great and so easy to make!!
I don’t believe recipe is written correctly. 5 minutes prep time? Recipe doesn’t say to cut veggies, which obviously must be done. So 5 minute prep time can’t possibly be correct. Some guidance on how/what size to cut veggies would be helpful.
What causes end result to be watery? What can be done to lessen amount of this water?