The Best Fillet Steak and Chunky Chips
20 Minute Chilli 'sin' Carne
|By :The Culinary Cartel|
|Browse Category||20-minute dinners, Dinner|
|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|
|Cook Time||13 Minutes|
- 1 red onion
- 1 lime
- 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
- 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
The Culinary Cartel
All recipes by : The Culinary Cartel
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