Recipes :: Pressure cooking :: Crackling Chile
Quick dump chili with chipotle paste and pickled red onion, ready in 20 minutes. Perfect for a weeknight meal or to freeze leftovers for later. Serve with rice, nachos, or cheese—deliciously easy!
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Cooking tools:
- Pressure cooker
- Trivet
- Microplane
- Heat-safe bowl
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Can opener
- Colander
- Fork
- Spoon
- Measuring spoon
- Measuring cup
Ingredients
- 1 red onion, thinly sliced
- 1 lime, juiced
- Pinch of salt
- 1 can tomatoes (400 g)
- 1 onion, finely chopped
- 3 cloves garlic, finely grated
- 2 tbsp chipotle paste (or 1 fresh chili pepper, or 1 tsp chili flakes)
- 1 tbsp taco seasoning (e.g., Old El Paso)
- 250 g cooked brown lentils, drained
- 1 large sweet potato, peeled and cut into 2 cm cubes
- 900 ml hot vegetable stock
- 2 cans black or kidney beans, drained and rinsed
- Salt
- pepper
- 220 g rice
- 250 ml water
- ½ tsp salt
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