Recipe by Ninja Kitchen
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
Tip: Swap out any of the canned beans in Step 1 for other varieties, like cannellini, butter, or pinto.
Compatible with
Allergies
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Contains celery -
Contains Milk/Dairy
Tip: Allergy Advice
This dish contains the following allergens: celery, Milk/Dairy
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
- 1 onion, peeled, diced
- 2 carrots, peeled, chopped
- 3 celery stalks, chopped
- 3 cloves garlic, peeled, chopped
- 1 x 400g can chickpeas, drained and rinsed
- 1 x 400g can black beans, drained and rinsed
- 1 x 400g can kidney beans, drained and rinsed
- 1 x 25g packet taco seasoning
- 2 tbsp adobo chili paste
- 800g tomato puree
- 2 x 400g cans chopped tomatoes
- 1L water
- Sea salt, as desired
- Ground black pepper, as desired
TOPPINGS (optional)
- Sour cream
- Grated Cheddar cheese
- Fresh chopped coriander
Utensils
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Step 1
Place all ingredients in the pot. Stir to combine, then cover with the lid.
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Step 2
Select SLOW COOK, set temperature to HI, set time to 6 hours, and press START/STOP to begin cooking.
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Step 3
When cooking is complete, remove the lid and stir to combine ingredients. Serve chili immediately with desired toppings.
