This chili is the kind that you might want to serve over a baked potato, vegan hotdog, or with vegan cheddar and some corn chips. I like that it has all natural ingredients but tastes rich and reminds me of the chilis I had in my non-vegan past. I made this in my Instant Pot and it was ready in just over an hour.
Instant Pot Lentil Chili |
Ingredients:
1 tbsp olive oil
1 small yellow onion, diced
1/2 green bell pepper, diced
3 cloves garlic, minced
1/4 cup beer
3 tbsp chili powder
1 tsp ground cumin
1 tsp dried oregano
1 tbsp cocoa powder
1/2 tsp paprika
2 tsp liquid smoke
1 tsp blackstrap molasses
2 tsp vegetable bouillon
1 tsp agave nectar or sugar
1 tbsp nutritional yeast
6 cups of water
1 cup dried pinto beans
1 cup green lentils
1/2 cup red lentils
1/2 cup brown or wild rice
1 inch piece of kombu
Salt to taste
Directions:
Turn your Instant Pot on to saute and add the olive oil. Next, add the onion and the bell pepper and saute until they begin to soften. Then add the garlic and stir for another minute or so. The saute setting really heats up so be ready to stir and watch the veggies so they don't burn. Then turn the heat to off while you add the rest of the ingredients. I have found that it works better to turn off the Instant Pot between the saute and pressure cook settings otherwise it can cook unevenly because the bottom of the pot is so hot.
Add the beer to the pan and stir - it will serve to deglaze the pan and help get any burned bits of veggies off the bottom of the pot. Then add in all of the seasonings (chili powder, cumin, oregano, cocoa powder, paprika, liquid smoke, molasses, boullion, sweetener, and the nutritional yeast). Mix to coat the veggies in the seasonings and then add in the water, pinto beans, green lentils, red lentils, rice, and kombu. Give it all a stir and then seal your Instant Pot and set the vent to sealed. Program to pressure cook on high for 1 hour. Let the pot naturally release the pressure and then open to add the salt. Taste and adjust any seasonings to your liking.
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