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@ Title Instant Pot Vegan Chili
@ Servings 8
% 1 Onion, diced
% 3 Carrots, peeled and diced
% 1 Red Bell Pepper, diced
% 3 Garlic cloves, minced
% 28 oz Canned diced tomato
% 1 C Red lentils, rinsed
% 2 C Water
% 15 oz Black beans (canned), drained and rinsed
% 15 oz Kidney beans (canned), drained and rinsed
% 1 T Chili powder
% 2 t Ground cumin
% 0.5 t Smoked paprika
% 1 pinch Cayenne pepper
% 1 t Salt
> Rinse the black beans, kidney beans, and lentils until the water runs relatively clear and add to instant pot
> Add all other ingredients to instant pot
> Close lid and set steam release valve to "sealing"
> Press the "manual" or "pressure cook" button, and set to pressure cook for 10 minutes
> Let release naturally for 10 minutes and then carefully release the remaining pressure by moving the pressure release valve to "venting"
> When the float valve in the lid drops it is safe to open the lid. Do so and stir the chili well to mix flavors and further blend in the lentils
> Serve hot with choice of toppings
* This is just some test data to try things out