Ingredients
The following ingredients have 5 Servings
- 1/2 cup brown lentils (dried, soaked in water overnight)
- 1/2 cup red beans (dried, soaked in water overnight)
- 1/2 cup yellow onion (chopped)
- 1 cup carrot (chopped)
- 1 green bell pepper (chopped (about 1 cup))
- 5 cloves garlic (minced)
- 1 teaspoon smoked paprika
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon allspice
- 1/2 teaspoon cayenne powder
- 1 teaspoon salt
- 2 tablespoons coconut aminos
- 14.5 ounce tomatoes (diced, 1 can )
- 1/4 heaping cup tomato paste
- 1 1/2 cups Water
- 1 cup corn (frozen)
Instruction
- Soak the lentils and the red beans in water overnight or 8 hours (you can soak them in the same bowl).
- When you’re ready to cook your chili, rinse and drain the lentils and red beans in a fine mesh strainer and place the strainer over a bowl and allow them to drain. Set aside for now.
- Prep all of your veggies and measure out all of your spices. Press the saute button on your Instant Pot and let it heat up for 2 minutes.
- Add the onion, carrot, bell pepper and garlic and saute for 5 minutes, stirring occasionally.
- Add the smoked paprika, chili powder, coriander powder, cumin powder, dried oregano, allspice, cayenne, salt, Coconut Aminos, diced tomatoes, tomato paste, lentils and red beans. Stir and cook for about a minute and then add the water and stir once more.
- Lock the Instant Pot lid into place, making sure the nozzle is in the “sealing” position. Use the Manual or Pressure Cook setting and set the timer for 30 minutes.
- Use the natural release method when the timer goes off. When the pressure is totally out of the Instant Pot, take off the lid, add the corn and stir.
- Allow the chili to cool before you store it in the fridge. Enjoy!
