Cooking and Serving: Cook time: 15min – Vegan, Gluten free, Paleo – 8 servings
Ingredients
Produce
• 1 15-ounce can Black beans
• 3/4 cup Brown or green lentils, dry
• 1 tsp Garlic powder
• 1 Green bell pepper
• 1 15-ounce can Kidney beans
• 2 Medium or 1 large garlic clove
• 1 tsp Onion powder
• 1 tbsp Oregano
• 56 oz Tomato, fire roasted
• 2 Yellow onions, medium
Canned Goods
• 2 cups Vegetable broth
Baking & Spices
• 3 1/3 tbsp Chili powder
• 1/2 tsp Fennel seeds
• 1 1/2 tsp Kosher salt
Oils & Vinegars
• 1/4 cup Olive oil
Nuts & Seeds
• 2 tsp Cumin
Description
This is the BEST Instant Pot vegetarian chili, featuring two beans, lentils, and a robust flavor. (It’s vegan too.) Pressure cooker chili fast easy!