- ½ cup (100g) dry black beans
- ½ cup (100g) dry red kidney beans
- ½ cup (100g) dry adzuki beans
- 1 tablespoon olive oil
- 2 bay leaves
- 8 garlic cloves, minced
- 2 small red onions, chopped
- 1 carrot, diced
- 2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons smoked paprika
- 2 tablespoons miso paste
- 1 tablespoon dried oregano
- ½ dried chipotle chilli (optional)
- 150g white cup mushrooms, diced
- 400g can diced tomatoes
- 1 teaspoon salt
- 4 cups water
- 1 sliced avocado, to serve
- lime wedges, to serve
- Soak beans in 3 cups boiling water for 1-2 hours. Drain.
- Plug in the Philips Deluxe All-in-One Multi Cooker and turn the switch on. Using the left arrow, select the Sauté/Sear function under Multi cook. Increase time to 5 minutes by pressing the timer button and using the arrow keys. Press the start button.
- Pour oil in the bowl of the Multi Cooker. Add bay leaves, garlic and onion. Sauté for a couple of minutes until onion starts browning. Add carrot, cumin, coriander, paprika, miso, oregano and chilli. Sauté for another couple of minutes until sizzling and mixed thoroughly. When the Sauté/Sear function runs out and beeps, press cancel.
- Add the soaked beans and 4 cups of water to the bowl. Mix well. Using the right arrow, select the Soup/Lentils function under Pressure cook. Increase time to 30 minutes by pressing the timer button and using the arrow keys. Press the lid down and turn the knob to lock. Press start.
- When about 8 minutes of cooking time is remaining, press Add ingredient. Once the pressure is released and the unit beeps, open the lid and add mushroom, tomato and salt. Close the lid and lock it. The Chili will continue cooking.
- When the Chili has finished cooking, open the lid and stir thoroughly. Adjust seasoning if required and use the Sauce thickening button if you need a thicker Chili.
- Serve hot in bowls topped with sliced avocado and wedges of lime with rice on the side.