Monday, January 8, 2018

Veggie-Loaded Red Lentil Chili (Instant Pot)

I am a huge advocate of adding plant-based meals to your diet. Not only are they cheaper, but you feel nourished and satisfied every time you eat them. This chili is one of my favorite meals to make at the beginning of the week and enjoy for lunch because it gets better the longer it sits and it's a perfect combo of carbs, protein and fat. Because it's slightly thicker than some chili's, I also like using it as a topper for nachos or baked potatoes. 


1. Set Instant Pot to "saute" and add oil. Once hot, add the veggies and saute for 5 minutes, stirring occasionally.


2. Add the remaining chili ingredients and stir to combine. Secure the pot lid and turn the knob to "sealing". Cook on manual HIGH pressure for 20 minutes. Once the time is up, release the pressure my carefully turning the knob to "venting" to release pressure.




3. Scoop chili into bowls and top with green onion and crushed tortilla chips.


*Slow cooker method: Place all chili ingredients in a slow cooker (include the olive oil) and stir to combine. Cook for 8 hours on LOW.


Veggie-Loaded Red Lentil Chili (Instant Pot)
Serves 8

All you need:
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
1 jalapeƱo, seeded and diced
1 sweet potato, peeled and diced
2 carrots, diced
2 celery stalks, diced
1 red pepper, diced
1 yellow pepper, diced
16 oz. red lentils
4 cups vegetable stock
2 (14.5 oz.) cans fire-roasted tomatoes
1 (6 oz.) can tomato paste
2 teaspoons agave nectar
2 teaspoons apple cider vinegar
2 tablespoons chili powder
1 tablespoon paprika
2 teaspoons kosher salt
2 teaspoons ground cumin
1/2 teaspoon crushed red pepper flakes

Sliced green onion, for garnish
Crushed blue corn chips, for garnish

All you do:
1. Set Instant Pot to "saute" and add oil. Once hot, add the veggies and saute for 5 minutes, stirring occasionally.
2. Add the remaining chili ingredients and stir to combine. Secure the pot lid and turn the knob to "sealing". Cook on manual HIGH pressure for 20 minutes. Once the time is up, release the pressure my carefully turning the knob to "venting" to release pressure.
3. Scoop chili into bowls and top with green onion and crushed tortilla chips.

*Slow cooker method: Place all chili ingredients in a slow cooker (include the olive oil) and stir to combine. Cook for 8 hours on LOW.

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