11
3. Add the crushed and diced tomatoes
and stir well. Cover and switch the unit
to Slow Cook on Low for 6 hours.
When unit switches to Keep Warm,
degrease the chili by either skimming
any excess fat with a ladle or by gently
blotting the surface with a paper towel.
4. Taste and adjust seasoning
accordingly. Leave on Keep Warm until
ready to serve.
Note: For a heartier chili, stir in one
can (15.5 ounces) of drained and
rinsed red kidney beans during the last
hour of cooking.
Nutritional information per serving (1 cup):
Calories 332 (50% from fat) • carb. 13g • pro. 29g
• fat 19g • sat. fat 7g • chol. 82mg • sod. 989mg
• calc. 79mg • fiber 5g
Spinach Dal
A traditional Indian dish based on lentils.
Each version is different, depending on
ingredients and spices used. This one adds
spinach at the end for some color and
extra nutrients.
Settings: Brown/Sauté
Slow Cook
Makes about 6 cups
1 tablespoon ghee* or unsalted butter
¼ teaspoon ground turmeric
½ teaspoon ground cumin
1 teaspoon garam masala**
1 ½-inch piece of ginger, peeled and
finely chopped
1 small onion, peeled and chopped
½ jalapeño, seeded and finely chopped
2 garlic cloves, peeled and finely
chopped
1 teaspoon kosher salt
2 cups red lentils
1 large dried chile, left whole
4 cups water
5 ounce fresh spinach (about 1 small,
standard) container
1. Put the ghee into the cooking pot of
the Multicooker set to Brown/Sauté at
350°F. Once ghee melts, add the
turmeric, cumin and garam masala.
Sauté spices until fragrant, about 2 to
3 minutes. Add ginger, onion, jalapeño
and garlic to the pot and sauté
vegetables until soft and fragrant, an
additional 2 to 3 minutes.
2. Add the salt, lentils, chile and water to
the pot; cover and switch the unit to
Slow Cook on Low for 2 hours.
3. When unit switches to Keep Warm, stir
in spinach so that it wilts just before
serving.
4. Taste and adjust seasoning
accordingly. Stir in additional hot water
or broth if a thinner consistency is
desired.
*A kind of clarified butter that can be
purchased in Indian markets and gourmet
and natural food shops.
**An Indian blend of spices that can be
purchased in Indian markets and gourmet
and natural food shops.
Nutritional information per serving (1 cup):
Calories 265 (11% from fat) • carb. 41g • pro. 19g
• fat 3g • sat. fat 1g • chol. 5mg • sod. 414mg
• calc. 65mg • fiber 11g
Shrimp & Chorizo
Gumbo
Not exactly a purist’s version of gumbo, but a
delicious one just the same!
Settings: Brown/Sauté
Slow Cook
Makes about 8 cups
¼ teaspoon vegetable oil
¾ pound andouille sausage or chorizo,
cut into ½-inch dice
½ stick (¼ cup) unsalted butter
¼ cup plus 2 tablespoons unbleached,
all-purpose flour
1 small onion, peeled and finely
chopped
2 medium celery stalks, finely
chopped
1 medium green pepper, finely
chopped
2 garlic cloves, peeled and finely
chopped
¼ cup dry white wine
