Cracking 20 Min Chili

By: The Culinary Cartel

Cracking 20 Min Chili
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
7 servings, as needed, brown lentils, canned red kidney beans, canned tomatoes, chili, chipotle paste, cook 13 min, cubed (2 cm), garlic finely grated, lime, ml water, one pot, onion finely diced, peeled, prep 10 min, pressure cook, quick and easy, red onion, rice, salt, salt & pepper as needed, taco seasoning, tomato, vegetable stock heated, vegetarian, white rice

prep icon Prep Time
10 min
cook icon Cook Time
13 min

serving icon Servings
7 Servings
Ingredients
  • Salt as needed
  • 1 lime
  • 400 g Canned tomatoes
  • 1 onion finely diced
  • 3 clove garlic finely grated
  • 2 tbsp chipotle paste
  • 1 tbsp taco seasoning
  • 250 g brown lentils
  • 1 sweet potato peeled, cubed (2 cm)
  • 900 ml vegetable stock heated
  • 220 g white rice
  • 250 ml water
  • ½ tsp salt
  • Salt & pepper as needed
  • 1 red onion
  • 2 Canned red kidney beans
  • Plain yogurt as needed
  • Ground coriander as needed
  • Cheese as needed
  • Tortilla chips as needed
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 vegetable 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, and place on top of the trivet.
  • Pressure Cook on High for 5 Minutes. When the time is up, allow for 8 Minutes natural release, then carefully quick-release the rest of the pressure.
  • Open the lid and take the rice out.
  • Fluff the rice 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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