Description
This hearty chili brings as much heat as you want with the addition of chipotles canned with adobo sauce. It’s also surprisingly light and filling. Make a batch in your Instant Pot and have lunch for the rest of the week.
Ingredients
Scale
- 1 onion, diced
- 1 Green bell pepper, diced
- 1 tablespoon vegetable or canola oil
- 3 cloves garlic, minced
- 3 tablespoons chili powder (not spicy), divided
- 2 tablespoons of tomato paste
- 1 can of diced tomatoes (28 ounce)
- 4 cups of stock, vegetable or chicken
- 2 cups brown lentils, rinsed
- 2 chipotles in adobo sauce, seeded and minced
- 1 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- Juice from one lime
Instructions
- Turn on the saute function on the Instant Pot. Add oil and cook onion and bell pepper until the onion begins to turn translucent, about 5 minutes. Add 2 tablespoons of chili powder and garlic and cook for one minute more. Turn off saute function.
- Add tomato paste, canned tomatoes, chipotles, and lentils and stir. Cover, lock lid and set the Instant Pot to manual pressure cook for 12 minutes.
- When cooking is complete, use a quick release to release pressure. Stir in cumin, salt, remaining chili powder, lime juice and cover. Let sit for 10 minutes to thicken. Serve with your favorite chili garnishes.
Notes
Adapted from Good Housekeeping Pressure Cooker Chipotle Lentil Chili.