Ingredients

The following ingredients have 4 Servings
  • 2-3 tbsp olive oil (or use Fry Light for Slimming World version)
  • 1 large onion (finely diced)
  • 3 large garlic cloves (minced)
  • 1 1/2 tsp salt
  • 1 tsp ground cumin
  • 1 tsp hot chili powder
  • 1/2 tsp paprika
  • 1/2 tsp ancho chili paste ((optional))
  • 1 red bell pepper finely diced
  • 1 green bell pepper finely diced
  • 1 yellow bell pepper finely diced
  • 1 cup (160g) black beans, rinsed
  • 1 cup (160g) green lentils, rinsed
  • 1 cup (180g) red split lentils, rinsed
  • 2x 15oz (400g) canned chopped tomatoes (in juice)
  • 4 cups (950ml) hot vegetable stock (from 1 cube)
  • Handful Fresh coriander (cilantro) (leaves to garnish)

Instruction

  • Add the oil into your pressure cooker and select the ‘Sauté’ function. Alternatively use a low calorie cooking spray such as Fry Light.
  • Add the chopped onion and sauté for about 3 minutes, then add the garlic, spices and seasoning. Stir to combine.
  • Add the peppers, and paste if using, and stir for 2 minutes.
  • Stir in the beans, lentils, tomatoes and stock. 
  • Set your vent to ‘sealing’ and cook for 25 minutes on high pressure. Allow the pressure to release naturally for 20 minutes then manually release.
  • Taste the seasoning and adjust if necessary.
  • Serve over rice, as jacket potato filling, in taco salad, nachos or turn into a burrito.