Side Pannel
Vegan Lentil Chili
Vegan Lentil Chili
- Recipe Submitted by maryjosh on 12/14/2016
Ingredients List
- 2 cups yellow onion, diced
- 1 TBSP olive oil
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 2 jalapeños plus extra to garnish
- 2-4 cloves garlic, minced
- 1 cup corn (frozen or fresh)
- 1 can spicy chili beans with sauce (15 oz])
- 1 cup cooked black beans, drained and rinsed
- 2 TBSP chili powder
- 1 TBSP cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika, plus extra to taste
- salt and pepper to taste
- 2 cups veggie broth
- 1 cup dried red lentils
- 2 cups crushed tomatoes
- EXTRAS:
- diced jalapenos or cayenne pepper for a kick
- veggie broth or tomato sauce to adjust thickness if desired
- all the tasty toppings your heart desires!
- TOPPING INSPIRATION:
- sliced or diced jalapeños
- chopped red onion
- fresh pico de gallo or salsa
- sliced avocado
- fresh cilantro
- sour cream or greek yogurt (if vegetarian/t-rex)
- shredded cheddar cheese (if vegetarian/t-rex)
- crushed tortilla chips
- corn chips
- corn bread crumbles
Directions
Below are the electric pressure cooker instructions. For stove top or slow cooker instructions, see blog post below.
First chop your veggies and measure out the ingredients.
Switch your pressure cooker to the saute funtion and saute 1 TBSP oil with onion for 3-5 minutes, until edges are golden and browned.
Then add garlic, peppers, and corn, and cook for an additional 3-5 minutes to soften slightly.
Add lentils, veggie broth, chili beans, black beans and spices.
Set to high pressure for 15 minutes and allow to come to pressure.
Allow a natural pressure release.
Lastly, stir in crushed tomatoes and adjust broth/tomato/seasoning to taste, adding more of what you prefer to get the idea thickness and flavor punch.
I added the crushed tomatoes at the end to avoid overstuffing my pressure cooker and score a quicker cook time as well. Since my crushed tomatoes were canned (LOVE muir glen's organic tomato basil) they took zero time to heat up once swirled into my piping hot pot-o-chili. Sweet!
If you want to dive in sooner, feel free to manually release the pressure on your Instant Pot by flipping the little lever from seal to vent. Worst case scenario, if your chili needs a little extra time you can seal it back up and give the veggies extra time to soften. Pressure cookers are pretty forgiving like that!
Add all your favorite toppings and dive in!
First chop your veggies and measure out the ingredients.
Switch your pressure cooker to the saute funtion and saute 1 TBSP oil with onion for 3-5 minutes, until edges are golden and browned.
Then add garlic, peppers, and corn, and cook for an additional 3-5 minutes to soften slightly.
Add lentils, veggie broth, chili beans, black beans and spices.
Set to high pressure for 15 minutes and allow to come to pressure.
Allow a natural pressure release.
Lastly, stir in crushed tomatoes and adjust broth/tomato/seasoning to taste, adding more of what you prefer to get the idea thickness and flavor punch.
I added the crushed tomatoes at the end to avoid overstuffing my pressure cooker and score a quicker cook time as well. Since my crushed tomatoes were canned (LOVE muir glen's organic tomato basil) they took zero time to heat up once swirled into my piping hot pot-o-chili. Sweet!
If you want to dive in sooner, feel free to manually release the pressure on your Instant Pot by flipping the little lever from seal to vent. Worst case scenario, if your chili needs a little extra time you can seal it back up and give the veggies extra time to soften. Pressure cookers are pretty forgiving like that!
Add all your favorite toppings and dive in!
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