Pressure cooker chilli sin carne

Ingredients

• 2 tbsp olive oil
• 1 red onion, finely chopped
• 3 garlic cloves, finely chopped
• 1 celery stalk, finely chopped
• 1 red capsicum, finely chopped
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp dried onion flakes
• 1 tsp dried garlic granules
• 1 dried ancho chilli
• 1 tsp vegetable stock powder
• 1 cup dried red kidney beans
• 1 cup dried black beans
• 1 cup split lupins
• 1 cup red lentils
• 1.6 litres water

To serve

• steamed brown rice
• 2 sliced chillies (Fijian bongo chillies, habanero or bird’s eye chilli)
• 1 large avocado, diced
• ¼ cup coriander leaves, roughly chopped
• 2 limes, cut into cheeks

Instructions

1. Using an electric pressure cooker, heat the bowl of your multicooker using the browning or sauté function. Add the oil, onion and garlic and cook, stirring, until softened. Add the celery, capsicum, spices, onion flakes, garlic granules, ancho chilli and stock powder and stir well to combine.

2. Stir through the dried beans, lupins and lentils and water. The water should cover the beans by 5 cm. Close the lid and pressure cook for 25 minutes, or until the beans are soft and cooked through. The time may depend on your pressure cooker.

3. Once cooked, allow the pressure to gently release. Divide the chilli sin carne between bowls and serve with brown rice, sliced chilli, avocado, coriander and lime cheeks.

Note

We sourced the split lupins online from The Lupin Co.

Photography by Jiwon Kim.

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