PP Lentil and Red Bean Chili

Culinary Enthusiast: Molly Patrick, Clean Food, Dirty Girl

Makes: 8 c

Prep Time for IP & Stovetop: 20 min

Soak Time: Overnight (not included in time totals)

Instant Pot Saute, Cook & Natural ReleaseTime: 45 min

Stove Top Cook Time: 1 hr

Total IP Times:1 hr 5 min

Total Stove Top Time: 1 hr 2 min

INGREDIENTS

(Instant Pot and Stove Top ingredients the same)

• ½ c dried brown lentils, 100 g, soaked in water overnight

• ½ c dried red beans, 90 g, soaked in water overnight

• ½ c yellow onion, 60 g, chopped

• 1 c carrot, 135 g, chopped

• 1 green bell pepper, about 1 c/ 130 g, chopped

• 5 garlic cloves, minced

• 1 t smoked paprika

• 1 ½ t chili powder

• ½ t coriander powder

• 1 t cumin powder

• ½ t dried oregano

• ½ t allspice

• ½ t cayenne powder

• 1 t salt

• 2 T Coconut Aminos

• 1 can diced tomatoes, 14.5 oz/411 g

• Heaping ¼ c tomato paste

• 1 ½ c water

• 1 c frozen corn, 150 g

DIRECTIONS

Instant Pot

1. Soak the lentils and the red beans in water overnight or for 8 hrs (You can soak them in the same bowl.)

2. When you are ready to cook your chili, rinse and drain the lentils and red beans in a fine mesh strainer and place the strainer over a bowl and allow them to drain. Set aside for now.

3. Prep all of your veggies and measure out all of your spices and then press the “sauté button” on your Instant pot (IP) and let it heat up for 2 min. Add the onion, carrot, bell pepper and garlic. Sauté for 5 min, stirring occasionally.

4. Add the smoked paprika, chili powder, coriander powder, cumin powder, dried oregano, allspice, cayenne, salt, Coconut Aminos, diced tomatoes, tomato paste, lentils, and red beans. Stir and cook for about a min and then add the water and stir once more. Lock the IP lid into place, making sure the nozzle is in the “sealing” position. Use the manual setting and set the timer for 30 min.

5. Use the natural release method when the timer goes off. When the pressure is totally out of the IP, take off the lid, add the corn and stir.

6. Allow the chili to cool before you store it in the fridge.

Stove Top

1. Soak the lentils and the red beans in water overnight or for 8 hrs (You can soak them in the same bowl.)

2. When you are ready to cook your chili, rinse and drain the lentils and red beans in a fine mesh strainer and place the strainer over a bowl and allow them to drain. Set aside for now.

3. Prep all of your veggies and measure out all the spice and then heat a lg post over medium heat for about 2 min. Add the onion, carrot, bell pepper and garlic and sauté for 5 min, stirring occasionally.

4. Add the smoked paprika, chili powder, coriander powder, cumin powder, dried oregano, allspice, cayenne, salt, Coconut Aminos, diced tomatoes, tomato paste, lentils, and red beans. Stir and cook for about a min and then add the water and stir once more.

5. Place a lid at an angle on the pot and simmer for about 50-55 min, until the lentils and red beans are soft, stirring frequently so nothing sticks to the bottom of the pot.

6. When the lentils and beans are soft, turn off the heat, add the corn and stir. Allow the chili too cool before you store it in the fridge.

Molly Patrick is the co-founder and CEO of Clean Food Dirty Girl, a company dedicated to helping people eat more plants while celebrating human imperfection. Through her sweary and inclusive approach, Molly and her team help thousands of people around the globe eat more plants on a daily basis. You can find out more at Clean Food Dirty Girl and take a test drive of their meal plans and online classroom.