Description

Warm and a little spicy, this vegetarian chili is the ultimate winter meal. Add all the ingredients to your instant pot and let it do the work for you.

Ingredients

½ red onion, finely chopped

1 red bell pepper, finely chipped

1 green pepper, finely chopped

1 jalapeno pepper, finely chopped

4 garlic cloves, minced

¾ cup brown rice

¾ cup green lentils

2 ½ cups vegetable broth

1 can (140z) diced tomatoes

1 Tbsp chili powder

¼ tsp garlic powder

¼ tsp onion powder

½ tsp oregano

½ tsp smoked paprika

1 ½ tsp cumin

½ tsp sea salt

½ tsp black pepper

1 cup shredded old cheddar cheese (for topping)*

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Instructions

Add all ingredients to the Instant Pot, except cheese. Set your pot to manual and cook on high pressure for 15 minutes. Allow pressure to naturally release for 15 minutes after cooking completes.
Remove lid and stir chili. Portion into bowls and top with a small amount of cheese, to taste. Stir cheese into hot chili to melt. Serve immediately. Enjoy!

Notes

*Optional alternative toppings:

– Drizzle bowls with small amount of lime juice and top with avocado slices

– Top bowls with a dollop of plain Greek yogurt

Prep Time: 10
Cook Time: 35