From the Instant Pot cookbook by Chef AJ. Revised for clarity.
chili, Instant Pot, soup, vegan
4-6 Servings
- 2 C red lentils
- 7 C water
- 2 14 oz cans tomatoes
- 1 large onion, chopped
- 2 red bell peppers, seeded and chopped
- 6 dates, pitted
- 8 t minced garlic
- 4 T apple cider vinegar
- 1 1/2 t parsley flakes
- 1 1/2 t oregano
- 1 t chili powder
- 2 t smoked paprika
- 1/2 t chipotle powder
- 1/2 t crushed red pepper flakes
Blend the dates, garlic, tomatoes, and red bell peppers in a blender until smooth. Place all remaining ingredients into the Instant Pot and cook on Manual at high pressure for 10 minutes. Let pressure release naturally or quick release and serve. Great over a baked potato with a sprinkle of Faux Parmesan (see page \pageref{faux-parmesan}).
\label{red-lentil-chili}