20 Minute Chilli ‘sin’ Carne
COURSE:
Lunch, Main Course
20 Minute Chilli ‘sin’ Carne
@the_culinary_cartel
20 Minute Chilli ‘sin’ Carne
@the_culinary_cartel
Servings:
4 servings
Product:
Instant Pot Multi Pressure Cooker
Ingredients
Onion pickle
- 1 red onion
- 1 lime
- Salt
Chilli
- 1 tin tomatoes
- 1 onion
- 3 cloves garlic
- 2 Tbsp chipotle paste
- 1 Tbsp old el paso taco seasoning
- 250 g brown lentils
- 1 large sweet potato
- 900 ml hot vegetable stock
- 2 tins black or kidney beans
- Salt and pepper
Rice
- 220 g rice
- 250 ml water
- ½ tsp salt
For Serving
- Coconut yogurt or Sour Cream
- Coriander
- Nachos
- Cheese
Instructions
- Start by making your pickle, by thinly slicing a red onion and placing into a bowl or jar. Add a pinch of salt and squeeze over the juice of the lime. Toss everything together so that the lime coats the onion and set aside to pickle.
- Next make the chilli. Layer the tinned tomatoes, onion, garlic, chipotle paste, taco seasoning, lentils, sweet potato and chicken stock into the inner pot. Do not stir.
- Place a long legged trivet into the instant pot. Add the rice, water and salt into a suitable bowl (we recommend stainless steel), and place on top of the trivet.
- Secure the lid, and select Pressure Cook on high. Set the time to 5 minutes and press start.
- When the cooking program has finished, allow the pressure to release naturally for 8 minutes, then quick release any remaining pressure.
- Open the lid, and take the rice out, fluffing up with a fork.
- Remove the trivet, then pour the rinsed and drained beans into the chilli, and give everything a good stir. Season the chilli to taste with salt and pepper
- Plate up the chilli, on top of the rice and garnish with pickled red onions. Serve with your toppings of choice.