Instant Pot Vegan Chili
Ingredients
The base
-
1
tablespoon
olive oil
-
1
small
yellow onion, diced
-
3
large
carrots, diced
-
3
ribs
celery, diced
-
1
red bell pepper
seeds removed and diced
-
3
cloves
garlic, minced
The spices
-
1
tablespoon
chili powder
-
2
teaspoons
ground cumin
-
½
teaspoon
smoked paprika
-
1
pinch
cayenne pepper
The main ingredients
-
2
cups
water
-
1
cup
dried green lentils
-
1
15 oz.
can black beans, drained and rinsed
-
1
15 oz.
can red kidney beans, drained and rinsed
-
1
28 oz.
can fire-roasted diced tomatoes, with juices
-
2
teaspoons
fine sea salt
Instructions
- 1. Sauté the onion, carrots, celery, and bell pepper in olive oil until softened.
- 2. Add garlic and spices, stirring until fragrant.
- 3. Pour in water and scrape the bottom of the pot to prevent burning.
- 4. Add lentils, beans, tomatoes, and salt, then stir well.
- 5. Secure the lid and set the steam release valve to sealing.
- 6. Cook at high pressure for 15 minutes, allowing time for the pot to pressurize.
- 7. After cooking, let the pressure naturally release for 10 minutes, then vent any remaining pressure.
- 8. Stir the chili and adjust seasoning to taste before serving.
Nutrition Facts (estimated)
Servings
8
Calories
241
Total fat
3g
Total carbohydrates
41g
Total protein
15g
Sodium
829mg
Cholesterol
0mg
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