1cupdried green/brown lentilspicked over and rinsed
1large onionchopped
5clovesgarlicminced
1red bell pepperseeded and chopped
1poblano pepperseeded and chopped
1jalapeño pepperseeded and diced (omit for kids or non-spice lovers)
1 28oz. can fire roasted crushed tomatoesI love Muir Glen!
1 15oz. can diced tomatoeswith the juice
3cupswater or vegetable broth
2T. chili powder
1T. chipotle pureeoptional (but recommended!)
1T. ground cumin
1t. saltmore to taste
Toppings:
Savory Cashew Cream or vegan sour cream
Chopped cilantro
Crushed tortilla chips
Chopped scallions or red onion
Sliced olives
Hot sauce
Instructions
Set Instant Pot to Saute function, or heat a stovetop pressure cooker insert on medium-low.
Sauté the onion, garlic, and peppers for 3-5 minutes until onion is softened.
Stir in chili powder and cumin and sauté for 1 minute more.
Add in remaining ingredients and bring to high pressure for 10 minutes.
Allow for a natural pressure release. If after 30 minutes the pressure is not released, go ahead and release the valve to allow the remaining pressure to escape.
Stir, and serve hot with desired toppings. As with all chili, this is even better the next day.
Notes
Optional: Stir in 1 cup of vegetable meat substitute after cooking, let cook on saute function for 3 minutes before serving.