This delightfully simple vegetarian lentil bean stew is certain to awe! With stove-top, Instant Pot, and moderate cooker forms all in this post, you can get it ready any way you pick with insignificant exertion. Whoo!
The absence of cheddar over this stew must stun in any event a couple of you all at this moment, particularly those that have been with me long enough to realize that cheddar is essentially it's own one of a kind nutrition class around here!
While I do love an additional mushy pot-o-bean stew in my face once the temperature drops, I likewise need to fit into my jeans all the time. This solid stew is an extraordinary method to veg it up and thin it down during the virus Fall and Winter months.
Totally don't hesitate to energize this generous formula with a smidgen of cheddar in case you're of the veggie lover assortment. Same goes for my T-rex companions – I'll enable you to include a pile of cheddar as long as you guarantee me you'll go veggie today!
Ingredients :
- 2 cups yellow onion diced
- 1 TBSP olive oil
- 1 large green bell pepper diced
- 1 large red bell pepper diced
- 2 jalapeños plus extra to garnish
- 2-4 cloves garlic minced
- 1 cup corn frozen or fresh
- 15 oz can spicy chili beans with sauce
- 1 cup black beans (drained and rinsed)
- 2 TBSP chili powder
- 1 TBSP cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika plus extra to taste
- salt and pepper to taste
- 2 cups veggie broth
- 1 cup dried red lentils
- 2 cups crushed tomatoes
EXTRAS:
- diced jalapenos or cayenne pepper for a kick
- veggie broth or tomato sauce to adjust thickness if desired
- all the tasty toppings your heart desires!
TOPPING INSPIRATION:
- sliced or diced jalapeños
- chopped red onion
- fresh pico de gallo or salsa
- sliced avocado
- fresh cilantro
- sour cream or greek yogurt if vegetarian/t-rex
- shredded cheddar cheese if vegetarian/t-rex
- crushed tortilla chips
- corn chips
- corn bread crumbles
- and so much more...
Instructions :
- Below are the electric pressure cooker instructions. For stove top or slow cooker instructions, see blog post below.
- First chop your veggies and measure out the ingredients.
- Switch your pressure cooker to the saute funtion and saute 1 TBSP oil with onion for 3-5 minutes, until edges are golden and browned.
- Then add garlic, peppers, and corn, and cook for an additional 3-5 minutes to soften slightly.
- Add lentils, veggie broth, chili beans, black beans and spices.
- Set to high pressure for 15 minutes and allow to come to pressure.
- Allow a natural pressure release.
- Lastly, stir in crushed tomatoes and adjust broth/tomato/seasoning to taste, adding more of what you prefer to get your ideal thickness and flavor punch.
- I added the crushed tomatoes at the end to avoid overstuffing my pressure cooker and score a quicker cook time as well. Since my crushed tomatoes were canned (LOVE muir glen's organic tomato basil) they took zero time to heat up once swirled into my piping hot pot-o-chili. Sweet!
- If you want to dive in sooner, feel free to manually release the pressure on your Instant Pot by flipping the little lever from seal to vent. Worst case scenario, if your chili needs a little extra time you can seal it back up and give the veggies extra time to soften. Pressure cookers are pretty forgiving like that!
- Add all your favorite toppings and dive in!