Name: 20 Minute Chilli 'sin' Carne
Total time: 13 min
Yield: 3 Servings
Ingredients: 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; 250 ml Water; ½ tsp salt; Coconut yogurt or Sour Cream; coriander; Nachos; cheese

20 Minute Chilli 'sin' Carne

By :The Culinary Cartel

Instant brands- 20 min chilli dinner-3-min

Course

Dinner

Difficulty

Medium

Browse Category

20-minute dinners, Dinner

Duration

20 Minutes

Cooking Technique

Instant Pot Multi Pressure Cooker, Pressure Cook

Main Ingredient

Brown lentils, Chipotle paste, Sweet Potato, Taco Seasoning, tin tomatoes, Vegetable Stock, Water, White Rice

Keyword

20-minute dinners, instant pot dinner recipes

Home Category

Dinner

Cook Time

13 Minutes

Servings

3 Servings

Ingredients

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
250 ml Water
½ tsp salt

For Serving

Coconut yogurt or Sour Cream
coriander
Nachos
cheese

Course

Dinner

Difficulty

Medium

Browse Category

20-minute dinners, Dinner

Duration

20 Minutes

Cooking Technique

Instant Pot Multi Pressure Cooker, Pressure Cook

Main Ingredient

Brown lentils, Chipotle paste, Sweet Potato, Taco Seasoning, tin tomatoes, Vegetable Stock, Water, White Rice

Keyword

20-minute dinners, instant pot dinner recipes

Home Category

Dinner

Cook Time

13 Minutes

Servings

3 Servings

Ingredients

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
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