20 Minute Chilli 'sin' Carne


  • 1 red onion
  • 1 lime
  • Chilli
  • 1 tin tomatoes
  • 1 onion finely diced
  • 3 cloves garlic finely grated
  • 2 tbsp chipotle paste replace with 1 fresh chilli or 1 chilli flakes
  • 1 tbsp old el paso taco, seasoning
  • 250 g brown lentils
  • 1 large sweet potato peeled and diced into rough 2cm cubes
  • 900 ml hot vegetable stock
  • 2 tins black or kidney beans drained and rinsed
  • Pepper to taste
  • 220 g rice
  • ½ tsp salt
  • Coconut yogurt or Sour Cream
  • coriander
  • Nachos
  • cheese
  • 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.
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