Crackling Chile

• People: 6–8
• Preparation: 10 minutes
• Total time: 20 minutes
   

About the dish

This incredibly easy chili comes together fast, with just 10 minutes of prep! It’s a weeknight winner when you want a delicious, hearty, and accidentally vegan meal in under 20 minutes. Since this is a dump-and-go recipe, grab our secret ingredient: chipotle paste. It’s widely available and adds depth and smoky heat. Before the chili cooks, make a quick pickled red onion to serve — it adds brightness and acidity (yum!).

Serve your chili with or without rice, with nacho dippers, in wraps… the possibilities are endless. With some rice or nachos, this comfortably feeds a family of 4, plus leftovers to freeze. Leftovers make great cheesy tacos. Want to level up? Top with a crispy fried egg basted in a little oil mixed with chipotle paste.
 

Frequently Asked Questions

• What is chipotle paste? A smooth paste made from smoked jalapeños (chipotles); it adds smoky heat and depth.
• Can I skip the pickled red onion? Of course—use any toppings you like.
• Can I add meat? Yes. Brown sausage (removed from casings) before adding the remaining ingredients. Diced chorizo or bacon also works—sauté first for best flavor.
   

Ingredients

Quick pickled red onion:

• 1 red onion, thinly sliced
• 1 lime, juiced
• Pinch of salt

Chili:

• 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 and pepper, to taste

Rice:

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

To serve:

Use any of these as you like:

• Coconut yogurt or sour cream
• Coriander
• Nachos
• Cheese
   

Preparation

1. Make the quick pickle: combine sliced red onion with a pinch of salt and lime juice in a bowl or jar. Toss to coat and set aside.
2. Assemble the chili in the Instant Pot (don’t stir): layer tomatoes, onion, garlic, chipotle paste, taco seasoning, lentils, sweet potato, and vegetable stock in the inner pot.
3. Set up pot-in-pot rice: place a long-legged trivet in the pot. In a heat-safe bowl, combine rice, water, and salt; set the bowl on the trivet.
4. Secure the lid. Select Pressure Cook (High) for 5 minutes and start.
5. When cooking ends, allow a 10-minute natural release, then quick-release the remaining pressure.
6. Remove the rice bowl and fluff with a fork. Lift out the trivet. Stir in the rinsed beans, then season the chili with salt and pepper.
7. Serve the chili over rice and garnish with the pickled red onion and your favorite toppings.