Southwest Vegetarian Chili in Ninja Foodi Air Fryer
A hearty vegetarian chili cooked quickly in the Ninja Foodi Air Fryer, packed with beans and Southwest flavors.
Steps
- 1
Set Ninja Foodi to Sauté mode. Add olive oil and sauté onion and bell pepper for 3 minutes.
- 2
Stir in fajita seasoning, chili powder, and cumin. Cook for 30 seconds.
- 3
Add black beans, kidney beans, cannellini beans, diced tomatoes, and vegetable broth. Mix well.
- 4
Close the lid, set valve to seal, and cook on high pressure for 10 minutes.
- 5
Allow natural pressure release for 5 minutes, then quick release remaining steam.
- 6
Season with salt and pepper. Serve with sour cream and avocado.
Shopping list
1 can black beans, 1 can kidney beans, 1 can cannellini beans, 1/2 cup edamame (optional), 1 onion, 1 bell pepper, 1 can diced tomatoes (14 oz), 2 tbsp fajita seasoning, 1 tbsp chili powder, 1 tsp cumin, 1 cup vegetable broth, 1 tbsp olive oil, salt and pepper to taste
Recipe story
Chili originated in the desert regions of the southwestern United States and northern Mexico, where native tribes prepared stews with beans and chili peppers. In the 19th century, chili became a staple in Texan cuisine, served in cantinas and at community events. The modern recipe often includes beans and tomatoes, and the vegetarian version has gained popularity in recent decades.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Cumin
Cumin, known since antiquity, was used by Egyptians for embalming and by Romans as a digestive. In the Middle Ages, it was believed to ward off evil spirits, and merchants transported it along the Silk Road from the East to Europe.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
Tomato
Although today the tomato is indispensable in global cuisine, it was long viewed with suspicion in Europe, considered a toxic ornamental plant. It wasn't until the 19th century that Italian immigrants popularized it in the United States, turning it into an iconic ingredient of Mediterranean cuisine. Native to South America, the tomato was domesticated in Mexico and brought to Europe by Spanish conquistadors.
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