From (cousin) Michelle. The recipe says the author is Jenn Laughlin (Peas and Crayons)
4 cups vegetable broth
2 cups canned crushed tomatoes
1/2 cup dry quinoa
1/2 dried red lentils
15 oz can spicy chili beans in sauce
1 cup canned black beans (drained and rinsed)
2 cups onion, diced
2-4 cloves garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
1 cup corn (frozen or canned)
3 tablespoons chili powder (I used ancho)
2 tablespoons cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika plus extra to taste
salt and pepper to taste (Michelle's notes indicate 1/2 to 3/4 teaspoon)
Optional toppings: chopped red onion, pico de gallo, salsa, sliced avocado, fresh cilantro, chopped green onion, sour cream, Greek yogurt, shredded cheddar cheese
1. Chop your veggies and measure out the ingredients.
2. Add veggie broth and crushed tomatoes followed by lentils, quinoa, chili beans, black beans, onion, garlic, peppers, corn, and dried spices. Keep the ingredients layered and don't stir for best results.
3. Set the Instant Pot on high pressure for 5 minutes and allow to come to pressure.
4. Quick release the pressure and wait for the pin to drop and the pot to depressurize before opning.
5. Lastly, feel free to adjust seasoning (spices and salt) to taste, adding more of what you prefer to get your ideal flavor punch.
6. Add all your favorite toppings and enjoy! This chili is great the day of, and even better as leftovers, too. Chili is magic like that and great for meal prep for the week. You can even freeze some for later.
Love beans? For an extra chunky chili, additional black beans or pinto beans can be added after the chili is done cooking! (Just not in the beginning because the pot is sensitive to being too full). Simply add in your favorites and then sprinkle in a bit more of the spices, to taste, to even things out. Easy peasy!
Testing notes: pretty good. Takes a while to come up to pressure and release pressure, but easy prep. Make the night before or set a timer.
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