Instant Pot Vegetarian Chili with Red lentil and Kidney beans

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Instant Pot  Chili -  Kidney Bean Red Lentil Vegetarian Chili.  


Ingredients

  • 1/4 cup water or broth
  • 1/2 onion chopped
  • 4 cloves of garlic chopped
  • 1 jalapeno or 1/4 cup chopped green bell pepper
  • 1 cup chopped celery
  • 1/2 cup chopped carrots
  • 1/2 red bell pepper or green bell pepper chopped
  • 15 oz can kidney beans or 1.5 cups cooked , or use black beans
  • 1/2 cup dry red lentils quick cooking lentils
  • 2 tsp ground cumin or a combination of cumin and coriander
  • 1 to 2 tsp paprika 
  • 1 tsp oregano
  • 1/2 tsp chipotle chili flakes or powder or adobo smoked chili powder
  • 1/2 tsp each garlic powder and onion powder
  • 1 bay leaf optional
  • 28 oz diced tomato
  • 1 to 2 tbsp tomato paste
  • 3/4 tsp salt (less if using salted broth and beans)
  • 1.5 cups water or veg broth
  • lemon juice to taste , cayenne or black pepper for heat
  • 1/4 cup cilantro
  • avocado , hot sauce, sour cream, chopped onion, tortilla strips, other toppings


Instructions

  1. Add water or broth to the instant Pot on Saute when hot. Add onion, garlic and jalapeno. Cook for 2 minutes. Stir frequently. Add another tbsp water to deglaze if needed.
  2. Add the veggies and a good dash of salt and mix. Cook for another 2 minutes.  (At this point you can add the tomatoes and cook them until tender for 3 to 4 mins, stirring occasionally. 
  3. Add the kidney beans, red lentils, spices, tomato, tomato paste, salt and water and give it a good mix. (You can also add other cooked beans at this point. 
  4. Close the lid and pressure cook for 8 to 9 minutes(manual hi). Let the pressure release naturally. Mix in 1 to 2 tsp lemon juice and half of the cilantro.
  5. Taste and adjust salt, heat and flavor and add more if needed. Serve hot garnished with chopped onion, jalapeno, cilantro, avocado, hot sauce. 


 

Stovetop Method: Follow steps 1 and 2 in a large saucepan over medium heat. Add tomatoes, spices and tomato paste and cook until tender, mash the larger pieces. Add beans, lentils, salt, 2 cups water/broth, mix well. Partially cover and cook for 25 to 30 minutes. 

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