SPICY RED LENTIL CHILI RECIPE | HCLF VEGAN | INSTANT POT

Rinse the red lentils under cold water and set aside.

In the Instant Pot, sauté the diced onion and minced garlic until translucent.

Add the diced bell pepper and continue to sauté for another 2-3 minutes.

Stir in the chili powder, cumin, and smoked paprika, cooking for 1 minute until fragrant.

Add the rinsed lentils, diced tomatoes, kidney beans, and vegetable broth to the pot.

Season with salt and pepper to taste.

Close the lid of the Instant Pot and set it to cook on high pressure for 15 minutes.

Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.

Stir the chili and adjust seasoning if necessary before serving.

Equipment Needed

Spice Level:

Dietary