Ingredients
The following ingredients have 6 Servings
- 1 cup diced onion
- 1 tsp avocado oil ((or olive oil))
- 1 bell pepper (diced)
- 1 jalapeno pepper (diced)
- 2.5 cups vegetable broth ((or chicken broth if needed))
- 15 oz canned tomato sauce or crushed tomatoes
- 1/2 cup mild or medium salsa verde ((or your favorite salsa!))
- 1 TBSP tomato paste
- 15 oz can black beans ((drained + rinsed))
- 15 oz can pinto beans ((drained + rinsed))
- 1 cup corn ((fresh, canned, or frozen))
- 3/4 cup dried red lentils
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 1/4-1/2 cup heavy cream* ((optional - see notes))
- salt and pepper (to taste)
- crushed tortilla chips ((my favorite!))
- shredded cheddar or mex-blend cheese
- sliced or diced jalapeños
- chopped red onion
- pico de gallo
- sliced avocado
- fresh cilantro
- sour cream or greek yogurt
Instruction
- Below are the electric pressure cooker and slow cooker instructions, see blog post below for directions to make this bad boy on the stove.
- First, chop your veggies and measure out the ingredients.
- Next add everything but the heavy cream your toppings.
- This includes bell pepper, jalapeño, corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato paste, salsa verde, and all your herbs + spices. Toss them in and set IP to high pressure for 15 minutes. Walk away; FREEDOM!
- Allow natural pressure release.
- Stir in the cream, add all your favorite toppings, and enjoy!
