Vegetarian Chili in Ninja Foodi Air Fryer (Pressure Cooked)
A hearty and flavorful vegetarian chili, quickly cooked in the Ninja Foodi, perfect for a healthy dinner.
Steps
- 1
Set the Ninja Foodi to Sauté function. Add olive oil and cook chopped onion and garlic for about 3 minutes until softened.
- 2
Add diced bell pepper, carrots, and zucchini. Cook for 5 minutes, stirring occasionally.
- 3
Stir in drained black beans and kidney beans, diced tomatoes, vegetable broth, tomato paste, chili powder, and cumin. Mix well.
- 4
Close the lid, set the valve to seal, and pressure cook on high for 10 minutes.
- 5
Quick release the pressure carefully. Season with salt and pepper to taste.
- 6
Serve hot, optionally with sour cream or avocado.
Shopping list
1 tbsp olive oil, 1 medium onion, 3 garlic cloves, 1 bell pepper, 2 medium carrots, 1 zucchini, 1 can (15 oz) black beans, 1 can (15 oz) red kidney beans, 1 can (14.5 oz) diced tomatoes, 1 cup vegetable broth, 2 tbsp tomato paste, 2 tsp chili powder, 1 tsp ground cumin, salt and pepper to taste
Recipe story
Vegetarian chili has its origins in Tex-Mex cuisine, a fusion of Texan and Mexican culinary traditions. While chili con carne is the traditional dish, the vegetarian version gained popularity in the United States in the 1970s with the rise of plant-based diets. This recipe has been adapted for pressure cooking in modern appliances like the Ninja Foodi, preserving rich flavors and varied textures.
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.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
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.
Cloves
Cloves, the dried buds of the exotic Syzygium aromaticum tree, were one of the most prized spices of the ancient world, often called 'aromatic gold'. In the Middle Ages, Venetian merchants controlled the clove trade, bringing them from the Maluku Islands, the only place they grew, and selling them at exorbitant prices in Europe.
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.
Carrot
The carrot, known in antiquity as a medicinal remedy rather than a vegetable, was originally purple or white. It wasn't until the 17th century that Dutch breeders developed the orange variety, honoring the House of Orange.
Zucchini
Although today we associate them with light summer cuisine, zucchini were first cultivated in ancient Mexico over 7,000 years ago. They were brought to Europe by Spanish explorers in the 16th century.
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