Meatless Instant Pot Chili

Ingredients

• 3 cups vegetable broth (option to use low sodium)
• 1 cup red lentils (uncooked)
• 28 oz. can tomato puree (or tomato sauce)
• 28 oz. can diced tomatoes
• 15 oz. can black beans (drained and rinsed)
• 15 oz. can kidney beans (drained and rinsed)
• 15 oz. can pinto beans (drained and rinsed)
• 1/2 medium white onion (finely diced)
• 3 large carrots (chopped into rounds)
• 1 large sweet potato (peeled and chopped)
• 4 cloves garlic (minced)
• 1/4 cup chili powder*
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1 tablespoon maple syrup

Steps

1. 1

   Place lentils and 1 cup of broth into a bowl and let soak while preparing other ingredients.

2. 2

   Warm up the Instant Pot by turning on the sauté feature. This will help build pressure faster.

3. 3

   Prepare the rest of chili ingredients by draining and rinsing the beans and chopping the vegetables.

4. 4

   Turn off the sauté feature and place all ingredients into the Instant Pot including the lentils and the broth they're soaking in (and the remaining 2 cups of broth). Mix well.

5. 5

   Close the Instant Pot and turn the pressure valve to seal. Set Instant Pot to > manual > high pressure > and set time to 7 minutes. The Instant Pot will take around 15 minutes to build pressure before it begins to countdown from 8 minutes.

6. 6

   When the timer goes off, quick release the Instant Pot by manually opening the valve. Once the steam stops, remove the lid, and stir.

7. 7

   Serve immediately with your favorite toppings!