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By :Chef AJ |
Course | Main Course |
Cuisine | American |
Difficulty | Easy |
Browse Category | Vegan & Vegetarian |
Duration | 30-60 min |
Diet | Celiac, Dairy Free, Gluten Free, High Fibre, Plant-Based, Vegan, Vegetarian |
Cooking Technique | Pressure Cook |
Prep Time | 5 minutes |
Cook Time | 40 minutes |
Servings |
4-6 servings
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Ingredients
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Lackng flavor. Added salt but still meh.
It was delicious and super easy to make and its a keeper but I think I will use less OJ next time and maybe sub the other half for veggie broth.
Glorious. I used baby kale at 1.5x the recommended dosage and added sea salt during the kale stage.
I ended up nearly doubling the spices in this recipe at the add kale step. Also since I used all low sodium ingredients I did need to add about a teaspoon of salt.
Why do you simmer this recipe for 25 to 30 minutes instead of pressure cooking? I know that you don’t want mushy potatoes but couldn’t cook on low pressure
One of the best veggie chilis. Made some changes: only used 1/2 cup orange juice; added veggie broth; added more heat with green chilis.
The quantity this makes is too much for a 6 quart Instant Pot. I ended moving it to a dutch oven.
Tasted great!