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.
Can you guess what I got under the tree this year?
You know I’m all about spending less time in the kitchen, so when I opened my Instant Pot this Christmas, I started looking for recipes to add to my weeknight routine right away.
To my surprise, there aren’t many instant pot recipes for complete balanced meals – I’m talking protein, complex carbs and veggies all in one pot. So this year, I’ll be testing out a bunch of my own recipes and sharing them with you.
For now, I’ll leave you with my first one – this Lentil and Brown Rice Chili is perfect for a busy weeknight. Just 10 minutes of prep and let the pot do the rest. Plus – it’s loaded with heart healthy vegetarian protein and fibre which makes it a filling, healthier, and cheaper alternative to a meat-based chili.
Serve this chili up with a bit of shredded cheese and you’re off to a great start to the New Year.
Instant Pot Lentil and Brown Rice Chili
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)*
How to make it:
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!
*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
Makes 4 servings.
Time: 45 mins (10 prep, 35 cook)
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