I LOVE chili! We probably make it once a week in our house. Maybe more during football season... gotta have a good chili to watch the Steelers play! Here's the thing though, I'm not sure I've ever made a chili that comes out the same, because frankly, I add what we have on hand and throw in spices depending on the preferred tastes that day. However, I think I finally found a chili I'm willing to commit to writing down. I think it's the addition of the lentils that makes this one so darn good. They give it that little extra... je ne sais quoi? But oh my! I also adore that fact that you can make it in the Instant Pot.
Note: This recipe is adapted to be entirely vegan from the vegetarian lentil tortilla soup recipe over on Peas and Crayons.
Without further fuss and fluff here is the...
Recipe
1 tsp oil of choice (I like avocado)
1 onion diced
1 bell pepper diced
1 jalapeno pepper diced (optional if you want a little extra heat)
2.5 cups vegetable broth
15 oz canned crushed tomatoes
1/2 cup Pace Picante (or your favorite salsa!)
1 tbsp tomato paste
15 oz can black beans (drained and rinsed)
15 oz can pinto beans (drained and rinsed)
1 cup corn (I used frozen, but canned or fresh is just fine too)
3/4 cup dried lentils (I used green because that's what my store had)
1 tsp chili powder
1/2 tsp garlic powder
1 tsp cumin
1/4 tsp cayenne pepper
1/4-1/2 cup oat milk (or milk/cream of choice)
salt and pepper to taste
1. Place all ingredients except for the milk/cream into the Instant Pot.
2. Set timer for 15 minutes and walk away!
3. Let pressure naturally release, then stir in the milk/cream.
4. Enjoy as is or top with other goodies. My family enjoyed crushed up tortilla chips and avocado.
Comments