Vegan Lentil Chili

By Feelgoodfoodie · 45 min

Ingredients

Instructions

1. Heat 2 tablespoons olive oil in the Instant Pot on Sauté.
2. Add the chopped onion and cook for 1 minute, then add the minced garlic cloves and cook for another minute.
3. Add the rinsed green lentils, rinsed red lentils, 2 15-ounce cans tomato sauce, 4 cups low sodium vegetable broth, 10-ounce can diced tomatoes with chili seasonings, rinsed kidney beans, 2 tablespoons chili powder, 2 teaspoons oregano, 1 teaspoon cumin powder, 1 teaspoon salt and 2 tablespoons maple syrup if using, then stir everything together.
4. Turn off Sauté. Close the lid with the valve set to sealing, then select Beans/Chili and set the timer to 12 minutes.
5. Let the pot come to pressure (8 to 10 minutes) before the timer starts.
6. When the timer ends, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
7. Open the lid carefully and serve topped with cilantro leaves and diced avocado.

Summarized from Feelgoodfoodie's video. Watch it for the details.