Cuisinart CPC-800 User Manual - Page 21

Vegetarian Bean Chili The smokiness of the chipotle not only adds a lot of flavor (and some heat), but an unexpected meatiness to the dish, making this a filling, but healthy, chili. Makes about 7 cups 2 cups dried beans, soaked overnight, then drained (a mixture of beans works well for this dish - black, kidney, navy, adzuki, garbanzo, etc.) 1 tablespoon olive oil 1 ½-inch piece fresh ginger, peeled and finely chopped 2 garlic cloves, finely chopped 1 small onion, finely chopped 1 teaspoon kosher salt, divided ¼ teaspoon freshly ground black pepper, divided 1 medium bell pepper (yellow or green preferably, for color), cored, seeded and diced 2 teaspoons chili powder ¼ teaspoon ground cumin ¼ teaspoon ground cinnamon 1 can (28 ounces) diced tomatoes, drained 2 tablespoons tomato paste 1 chipotle in adobo sauce, puréed with additional 1 teaspoon adobo sauce 2 cups vegetable broth Shredded Cheddar or Monterey Jack, for garnish Fresh cilantro, for garnish 1. Put the olive oil into the cooking pot of the Cuisinart® Pressure Cooker. Select Sauté. Once the oil is hot, add the ginger, garlic and onion with a pinch each of the salt and pepper. Cook until softened and the onion is translucent, about 2 to 3 minutes. Add the bell pepper and the spices and cook to meld the flavors and cook the pepper, about 3 to 4 minutes. Add the drained beans, tomatoes, tomato paste, chipotle and sauce, broth and remaining salt and pepper. 2. Secure the lid and select Soup. Set the time for 20 minutes. When the audible beep sounds, allow pressure to release naturally. 3. Once the pressure is released completely, the red indicator will drop. Remove lid. 4. Taste and adjust seasoning as desired. Nutritional information per serving (1 cup): Calories 247 (10% from fat) • carb. 44g • pro. 14g fat 3g • sat. fat 0g • chol. 0mg • sod. 728mg calc. 117mg • fiber 14g Artichokes with Three Sauces Perfect artichokes, ready in just 7 minutes! The best part is that these can be made in advance and served at room temperature with any one of our suggested sauces Makes 4 artichokes ½ cup water 4 medium artichokes 1 lemon, halved 1. Put water and the juice of one lemon into the cooking pot of the Cuisinart® Pressure Cooker. 2. Prepare artichokes by cutting the stem off at the base to make an even, flat surface. Cut one-third off the top, and trim the outer layers of tough leaves. 3. Rub the cut parts of the artichoke with the remaining lemon halves. Place artichokes into the pot. Secure the lid and select High Pressure. Set timer for 7 minutes. When the audible beep sounds, use Quick Pressure Release. 4. Once pressure has released completely, the red indicator will drop. Remove lid. 5. Serve immediately with melted butter or one of our suggested dipping sauces. Nutritional information per serving (one artichoke): Calories 76 (2% from fat) • carb. 17g • pro. 5g fat 0g • sat. fat 0g • chol. 0mg • sod. 152mg calc. 71mg • fiber 9g Garlic-Chile Oil A simple oil for the artichokes, any leftovers can be used for dipping bread Makes ½ cup ½ cup olive oil 4 garlic cloves, thinly sliced Pinch kosher salt Freshly ground black pepper Pinch red pepper flakes 21