How To Make Vegan Lentil Chile In An Instant Pot | Rockin Robin Cooks

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes add brightness, while crushed tomatoes are often cheaper.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water

Homemade broth is healthier, while water is a cost-effective base.

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Kidney beans are nutritious, and pinto beans are often less expensive.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: sweet paprika

Regular paprika maintains flavor, while sweet paprika is usually cheaper.

Chop the red bell pepper into small pieces to match the size of the mirepoix.

Turn the Instant Pot to sauté mode and set for 5 minutes.

Add 1 tablespoon of olive oil to the pot.

Add the chopped onions, celery, carrots, and bell peppers to the pot.

Add a pinch of salt and sauté the vegetables until softened, about 6 minutes.

Chop the garlic and add it to the sautéed vegetables, stirring for about 1 minute until softened.

Chop the stems out of the red chard leaves and cut the leaves into small pieces.

Add the red lentils, fire-roasted diced tomatoes, vegetable stock, butternut squash, maple syrup, and chopped chard to the Instant Pot, excluding the kidney beans.

Add the spices: chili powder, smoked paprika, ground cumin, oregano, and more salt to taste.

Stir everything together in the pot.

Ensure the vent is set to seal, then select the pressure cook button and set the timer for 12 minutes.

After 12 minutes, release the pressure and stir the chili to check the consistency of the lentils.

Taste the chili and adjust seasoning if necessary.

Add the kidney beans to the pot and stir them in, keeping the Instant Pot on warm to heat them through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary