5 Minute Chilli ‘sin’ Carne

5 Minute Chilli ‘sin’ Carne

5-Minute Chilli Sin Carne: A Quick, Hearty, and Flavourful Plant-Based Meal

Enjoy a delicious and nutritious plant-based meal in record time with our 5-Minute Chilli Sin Carne. This vegetarian twist on the classic chilli is packed with hearty ingredients like beans, vegetables, and a vibrant blend of spices, offering a filling and satisfying meal that’s ready in minutes. Perfect for busy weeknights, this recipe makes it easy to whip up a comforting bowl of chilli without the lengthy cooking time.

Using your Instant Pot, you can achieve a rich, flavourful chilli in just five minutes, thanks to the high-pressure cooking that infuses every bite with bold spices and a satisfying depth of flavour. The dish is packed with protein-rich beans and colourful vegetables, making it a nutritious choice that doesn’t compromise on taste. Top it with your favourite garnishes like avocado, fresh coriander, or a dollop of vegan sour cream for a customisable and delicious meal.

Whether served over rice, with crusty bread, or on its own, this 5-Minute Chilli Sin Carne is a versatile, crowd-pleasing dish that will quickly become a staple in your kitchen. It’s the perfect option for anyone looking to enjoy the warmth and comfort of a classic chilli, without the meat and with minimal prep time.

Cook Time:
5 minutes

Servings:
4 servings

Product:
Instant Pot Multi Pressure Cooker

Ingredients

Onion pickle

  • 1 red onion
  • 1 lime
  • Salt

Chilli

  • 1 onion
  • 3 cloves garlic
  • 2 Tbsp chipotle paste
  • 1 Tbsp old el paso taco seasoning
  • 250 g brown lentils
  • 1 large sweet potato
  • 900 ml hot vegetable stock
  • 1 tin tomatoes
  • 2 tins black or kidney beans
  • Salt and pepper

Rice

  • 220 g rice
  • 250 ml water
  • ½ tsp salt

For Serving

  • Coconut yogurt or Sour Cream
  • Coriander
  • Nachos
  • Cheese

Instructions

  1. 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.
  2. Next make the chilli. Layer the onion, garlic, chipotle paste, taco seasoning, lentils, sweet potato, chicken stock, tinned tomatoes into the inner pot. Do not stir.
  3. 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.
  4. Secure the lid, and select Pressure Cook on high. Set the time to 5 minutes and press start.
  5. When the cooking program has finished, allow the pressure to release naturally for 8 minutes, then quick release any remaining pressure.
  6. Open the lid, and take the rice out, fluffing up with a fork.
  7. 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
  8. 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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