20 Minute Chilli 'sin' Carne
By :The Culinary Cartel
Instant brands- 20 min chilli dinner-3-min
Instant brands- 20 min chilli dinner-3-min
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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
  • ½ tsp salt
For Serving
  • Coconut yogurt or Sour Cream
  • coriander
  • Nachos
  • cheese
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
  • ½ tsp salt
For Serving
  • Coconut yogurt or Sour Cream
  • coriander
  • Nachos
  • cheese
Instant brands- 20 min chilli dinner-3-min
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. Start by making your pickle, by thinly slicing a red onion and placing into a bowl or jar.
  2. Add a pinch of salt and squeeze over the juice of the lime.
  3. Toss everything together so that the lime coats the onion and set aside to pickle.
  4. 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.
  5. Place a long legged trivet into the instant pot.
  6. Add the rice, water and salt into a suitable bowl (we recommend stainless steel), and place on top of the trivet.
  7. Secure the lid, and select Pressure Cook on high. Set the time to 5 Minutes and press Start.
  8. When the cooking program has finished, allow the pressure to release naturally for 8 Minutes, then quick release any remaining pressure.
  9. Open the lid, and take the rice out, fluffing up with a fork.
  10. Remove the trivet, then pour the rinsed and drained beans into the chilli, and give everything a good stir.
  11. Season the chilli to taste with salt and pepper.
  12. Plate up the chilli, on top of the rice and garnish with pickled red onions.
  13. Serve with your toppings of choice.
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