Ingredients

The following ingredients have 6 Servings
  • 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 ((+ more as needed))

Instruction

  • Turn your Instant Pot to the saute function and add the oil. Once the oil is hot, add the onion and pepper. Saute for 2 - 3 minutes until the onion starts to turn translucent.
  • Add the remaining ingredients and give it a quick stir. Secure the lid, making sure the pressure valve is sealed and turn to pressure cook.
  • 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.
  • Once the timer is finished, allow the pressure to naturally release for 15 minutes, then release the rest and remove the lid.
  • 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! (I like sliced jalapeno, cilantro, avocado, and corn chips!)