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Chipotle Lentil Chilli

  • 6
  • Easy
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Recipe Ingredients

See below

Recipe Directions

In a food processor, purée 2 chipotles in adobo, 2 cloves garlic and 1/2 cup sun-dried tomatoes, then pulse in 800g canned whole, peeled tomatoes until chopped. In a pressure cooker on medium in 1 tbsp oil, cook 1 medium onion, chopped, 1 medium green pepper, chopped, and 1 tbsp chilli powder for 2 minutes. Add tomato mixture, 4 cups vegetable stock, 2 cups brown lentils and 1/2 tsp salt. Lock lid and cook under high pressure for 12 minutes. Release pressure. Serve with chopped avocado, grated Cheddar, fresh coriander and tortilla chips.

EACH SERVING About 1 300kJ, 19g protein, 52g carbohydrate, 4g fat, 18g fibre.


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