Thanks to Chef AJ for providing this amazing recipe for vegan chili. Learn more about Chef AJ and healthy cooking at www.EatUnprocessed.com.
Ingredients:
One pound yellow split peas
One large onion, chopped
One pound carrots, sliced
One celery heart, sliced
2 large sweet potatoes, cubed
8 cups boiling water
6–8 cloves garlic, pressed
4 teaspoons dried parsley
1–2 Tablespoons saltfree seasoning*
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon celery seed
1 teaspoon smoked paprika
1 bay leaf
Method:
Place all ingredients in an Intantpot Electric Pressure Cooker. Cook on high for 8 minutes.
*My favorite is Benson’s Table Tasty available at the Pasadena (California) Farmer’s Market or at www.BensonsGourmetSeasonings.com
To get $50 off the Instantpot go to www.instantpot.com and use code AJ.
©2011 – UNPROCESSED
photo courtesy of Healthy Girls Kitchen