Lentil Chili

Helga Glaesel de BlandingSeptember 22, 2021

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

I have always prepared lentils in the same way, with ribs or pork chops, which are undoubtedly delicious, but I didn’t ever stop to think of any other way to prepare them. Now that we have been incorporating vegetarian recipes into our weekly menus, we have found many ways to eat lentils. Another variation is these lentil meatballs that are served with spiralized vegetables and tomato sauce, and are a family favorite.

We are not vegetarians, so for this recipe, we have used chicken broth instead of vegetable broth. Spices are the ingredient that gives this dish its particular flavor, served with avocado and a sprinkling of cilantro, it is just spectacular.

The recipe is meant to be made in the Instant Pot, but you can certainly make it on a pot over the stove. Sauté the onion and bell pepper, add the rest of the ingredients following the recipe. Bring to a boil, cover, and lower the heat to medium-low, adding a little more broth as necessary if the liquid seems to be consuming. Cooking time is about 35 minutes, or until they are soft but not falling apart.

We’d love to hear from you if you try it at home!

Helga

Lentil Chili

Adapted from Simply Quinoa
Serves 6-8

Ingredients
1 tablespoon olive oil
1/2 cup red onion
1 red bell pepper, chopped
1 cup green lentils (or brown)
1/2 cup red lentils
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
Generous pinch of salt & pepper
1 (28oz) can fire-roasted diced tomatoes
1 (8oz) can tomato sauce
2 cups vegetable broth

Procedure
1. Turn your Instant Pot to the sauté function and add the oil. Once the oil is hot, add the onion and pepper. Sauté for 2 – 3 minutes until the onion starts to turn translucent.
2. Add the remaining ingredients and stir to mix. Secure the lid, making sure the pressure valve is sealed, and turn to pressure cook.
3. Set the Instant Pot to high pressure and put the timer to 12 minutes. Allow the Instant Pot to turn on and come to pressure.
4. Once the timer is finished, allow the pressure to naturally release for 15 minutes, then release the rest and remove the lid.
5. Give it a stir and if the chili feels a bit thick, stir in another cup or so of broth. Serve immediately and garnish with your choice of toppings! Some topping ideas are jalapeno, cilantro, avocado, and corn chips

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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