Cracking 20 Min Chili


  • 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
  • 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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