Pressure Cooker Chili and a Smokey Vegetable Salsa


The kids have often eaten “beany mince” before if I call it chilli they worry it will be too spicy but it is another good meal to let them help themselves to the bits they like.

I keep the spice out of the chilli leaving it for the  salsa as the kids really won’t eat it if there is any bite. However have become obsessed with chilli eating contests since their Dad showed them a video a few weeks ago and can confidently talk about Scoville Scales and California Reapers they just won’t eat anything spicy.

If you aren’t feeding little ones feel free to add some cayenne pepper , chili flakes or some lovely homemade chipotle sauce 

This is another pressure cooker special, which means I can used dried beans and hide lots and lots of vegetables, it also doesn’t matter if the veg is a bit past it’s best. I used black beans as we seem to be able to get them, kidney beans seem to have vanished recently.

I’ll be honest I put all the veg into the food processor to chop it I am a terrible prep-chef so I can get this ready very very quickly.

To serve

  • Flatbreads  or wraps (if they are shop-bought do warm them before in a pan it makes all the difference )
  • Shredded lettuce or cabbage
  •  Smokey Vegetable Salsa – recipe below
  • Plain yogurt , creme fraiche or soured cream
  • Extra chopped chilis
  • Coriander Leaf


Pressure Cooker Chili

2 large carrots roughly chopped
2 sticks of celery roughly chopped
1 large pepper roughly chopped
1 large onion finely chopped
1 tin of tomatoes
2 garlic cloves peeled and roughly chopped
200g of dried black turtle beans (soaked overnight) or tinned black beans
2 tbsp of paprika
1/2 tsp of dried coriander

200g of beef/pork mince or vege mince or extra beans to keep in vege/

1. Pop all the ingredients in the pressure cooker except the mince.
2. Cook for 20 minutes on high (If you have not soaked the beans overnight you will need to cook for a further 20 mins if using tinned beans add them with the mince below) allow the pressure to release naturally.
3. Add the mince or tinned beans if you are using them and cook for a final 10 minutes on a gentle simmer I never fry my mince in advance as I think you lose all the nice juices.


Smokey vegetable salsa

1 large pepper – cut in half
1 large onion – cut in half
1 large tomato or a few small cherry tomatoes
1 red chilli
1 garlic clove

Sunflower oil 1 tbsp
Coriander leaf finely chopped
Juice of ¼ of a lemon
Pinch of salt

1. Brush everything with oil and place on a tray  under a very hot grill or BBQ for 10 minutes turning halfway through
2. Once chargrilled peel the skin off the pepper and chilli (and the onion if it has gone very hard
3. Finely chop all the ingredients together and mix with the cooking juicies some, coriander leaf , salt and the lemon juice

Once made the salsa below will keep for a week in the fridge .


Assembled by a 5 year old



1 Comment

  1. I’m so pleased you are posting again. Your Chinese 5 spice slow cooked pork is still a staple when friends are coming round. Xxx

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