Go Back

Loaded Veggie Lentil Chili

Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Natural release 20 minutes
Total Time 45 minutes
Servings: 6
Course: Dinner, Soup
Cuisine: American, Mexican
Ingredients Equipment Method

Ingredients
  

  • 1 onion diced
  • 4 oz mushrooms diced
  • 1 red bell pepper diced
  • 1 lb brown lentils rinsed
  • 1 can black beans, drained and rinsed
  • 1 28 oz can crushed tomatoes
  • 1 15 oz can diced tomatoes
  • 2 tbsp southwest chipotle Mrs Dash
  • 1.5 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 3 tsp liquid aminos or sub salt to taste
  • 4 cups veggie broth or water
  • 3/4 cup pea protein crumbles or TVP
Add in after cooking
  • 1 cup frozen corn
  • 3 cups chopped kale
  • 2 tbsp date syrup optional
  • diced avocado
  • sour cream or cashew cream
  • diced green onions
  • shredded cheese

Equipment

  • 1 Instant Pot or other brand electric pressure cooker

Method
 

  1. 1. Heat up the Instant Pot on sauté mode and add in the onions and mushrooms. Cook for 3-4 minutes in oil or veggie broth til the mushrooms start to soften.
  2. 2. Add in the rest of the ingredients from bell pepper to pea protein crumbles and stir. Put on the lid and set the valve to the sealing position. Pressure cook for 10 minutes with a 20 minute natural release. Stir in the frozen corn and kale at the end. Top with avocado, green onions and cheese or sour cream to serve.