Three-Bean Chilli (Pressure Cooker)

This recipe is a campervan favourite, and nicer than the meat equivalent. I usually transfer it to another saucepan once made to simmer/rest while I make the rice in the same pressure cooker afterwards.

Ingredients: 1 onion, 1 pepper, 1 carrot, 3 cloves of garlic, 1 mug dried beans, soaked overnight (mix of kidney, black & mung), 1 tin chopped tomatoes, 1 tablespoon tomato puree, 1 tablespoon dried oregano, 1 tablespoon cumin, 1 teaspoon smoked paprika. 1/2 teaspoon chilli powder, 1 teaspoon miso paste, 1 square dark chocolate

Method: Chop and fry onion, pepper, carrot, garlic together. Stir in all other ingredients except chocolate plus a mug of water and some salt and pepper. Pressure cook for 35 minutes, natural release. Stir through dark chocolate and simmer for a few minutes to thicken up if necessary.

Notes: Kidney beans give it that chilli look, black beans help to darken it, mung beans collapse and give a chilli-like texture to avoid it feeling like a baked bean recipe. I serve it with brown basmati rice, chopped coriander, chopped fresh chilli pepper, home-made guacamole (mashed avocado, salt, lemon juice, garlic, pinch of cumin), and sometimes some soured cream or thick Greek yogurt on the side.

Leftovers: Mix leftover chilli and rice together, add a small can of sweetcorn, reheat and use in wraps with more guacamole, soured cream, some grated cheese and some chopped salad (lettuce, cucumber, red onion etc.).