Instant Pot Lentil Chili
Traditional beef chili is made with fatty cuts of beef that are loaded with saturated fat. This version replaces beef with lentils, so you can enjoy a bowl of chili anytime a craving strikes.
Servings: 6 servings
Calories: 210kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion peeled and chopped
- 1 large poblano pepper seeded and chopped
- 1 ⁄4 cup chopped fresh cilantro
- 2 cloves garlic peeled and minced
- 1 tablespoon chili powder
- 1 ⁄2 teaspoon ground cumin
- 1 ⁄2 teaspoon ground black pepper
- 1 ⁄4 teaspoon salt
- 2 cups dried red lentils rinsed and drained
- 6 cups vegetable broth
- 1 10-ounce can tomatoes with green chilies, drained
- 1 15-ounce can kidney beans, drained and rinsed
- 1 tablespoon lime juice
Instructions
- Press the Saute button on the Instant Pot and heat oil. Add onion and poblano pepper, and cook until just tender, about 3 minutes. Add cilantro, garlic, chili powder, cumin, black pepper, and salt, and cook until fragrant, about 30 seconds. Press the Cancel button.
- Add lentils and broth, close lid, set steam release to Sealing, press the Manual button, and set time to 25 minutes. When the timer beeps, let pressure release naturally, about 15 minutes.
- Open lid and stir in tomatoes, beans, and lime juice. Let stand uncovered on the Keep Warm setting for 10 minutes. Serve warm.
Video
Notes
Excerpted from The Everything(r) Mediterranean Instant Pot(r) Cookbook by Kelly Jaggers. Copyright (c) 2020 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.
Nutrition
Serving: 1 | Calories: 210kcal | Carbohydrates: 31g | Protein: 11g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 1329mg | Fiber: 9g | Sugar: 5g