Vegan Lentil Chili

This deliciously simple vegetarian lentil chili is bound to impress! With stove-top, Instant Pot, and slow cooking utensil versions beat this post, you'll whip it up any means you select with lowest effort. Whoo!

The lack of cheese on high of this chili has to be surprising a minimum of some of y’all at once, particularly those who are with Pine Tree State long enough to understand that cheese is essentially it’s terribly own food cluster around here!

While I do love an additional chintzy pot-o-chili in my face once the temperature drops, I conjointly ought to work into my pants on a daily basis. This healthy chili could be a good way to veg it up and slim it down throughout the cold Fall and Winter months.

I love victimisation my Instant Pot for chilis and soups as a result of i purchase slow hard-baked, well developed flavor in a very fraction of the time. the standard stove high methodology takes concerning constant time school assignment and cook, however I forever recommend adding some additional time to simmer and mingle *or* you'll cheat and create it the night before to serve the subsequent day.

As for the slow cooking utensil, you have got to carve out longer for preparation, however have the benefit of creating this whereas you’re at work or running errands. The cool issue concerning many more moderen slow cookers and even the moment Pot, is that the automobile shutoff feature. My steriliser switches to heat once it’s done therefore I don’t need to drop what I’m doing and rush back to that. My food is hot and prepared once I am!

Ingredients

• 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
• 15 oz can spicy chili beans with sauce
• 1 cup 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
• and so much more...

Instructions

1. Below are the electric pressure cooker instructions. For stove top or slow cooker instructions, see blog post below.
2. First chop your veggies and measure out the ingredients.
3. 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.
4. Then add garlic, peppers, and corn, and cook for an additional 3-5 minutes to soften slightly.
5. Add lentils, veggie broth, chili beans, black beans and spices.
6. Set to high pressure for 15 minutes and allow to come to pressure.
7. Allow a natural pressure release.
8. Lastly, stir in crushed tomatoes and adjust broth/tomato/seasoning to taste, adding more of what you prefer to get your ideal thickness and flavor punch.
9. 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!
10. 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!
11. Add all your favorite toppings and dive in!

Recipe From : Peas And Crayons