Empty My Fridge
Instant Pot Lentil Chili Oil-Free
Ingredients
- Water or broth¼ cups
- Onion · chopped½
- Garlic4 cloves
- Bell pepper · chopped1 ½
- Celery · chopped1 cup
- Carrot · chopped½ cups
- Red bean · cooked15 oz
- Red lentil½ cups
- Cumin · ground2 tsp
- Paprika1–2 tsp
- Oregano1 tsp
- Chipotle chili flakes or powder½ tsp
- Chili powder1–2 tsp
- Garlic powder½ tsp
- Bay leaf1
- Tomato · diced28 oz
- Tomato paste1–2 tbsp
- Salt¾ tsp
- Lemonto taste
- Cilantro¼ cups
- Avocado
Instructions
- Add the water or broth to the Instant Pot on Sauté. When hot, add the onion, garlic and jalapeño, and cook 2 minutes, stirring often. Add 1 more tablespoon of water if needed to deglaze.
- Add the vegetables and a good pinch of salt, mix, and cook 2 more minutes. For a deeper flavour, you may cook the tomatoes now for 3 to 4 minutes, stirring occasionally.
- Add the beans, red lentils, spices, tomatoes, tomato paste, salt and 1.5 cups water (or broth). Stir well, scraping up any stuck bits. For a thinner chili, add 1/2 cup more water.
- Close the lid and pressure cook on high for 8 to 9 minutes. Let the pressure release naturally. Stir in 1 to 2 teaspoons lemon juice and half the cilantro.
- Taste and adjust salt, heat and seasoning. Serve hot.
Summarized from Vegan Richa's video. Watch it for the details.
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GarlicOnionTomatoLemonCarrotBell pepperTomato pasteCelery
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