Vegetarian Chili at home
- Yield 4
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Vegetarian Chili at home is a soup recipe on Avoteb. The yield on the card is 4. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 1 tablespoon olive oil
- 1 medium white or yellow onion, peeled and diced
- 1 medium red bell pepper, cored and diced
- 4 cloves garlic, peeled and minced
- 3-4 cups vegetable stock
- 1 (15-oz) can fire-roasted diced tomatoes
- 1 (15-oz) can beans of your choice, rinsed and drained (I used dark red kidney beans)
- 1 cup uncooked green or brown lentils, picked over and rinsed
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- sea salt and freshly-cracked black pepper
- toppings: diced avocado, chopped fresh cilantro, diced green or red onions, shredded cheddar cheese, sour cream, and/or crumbled corn tortilla chips
Method
Press the "Sauté" button on the Instant Pot. Tip in oil, followed by the onion and red pepper. Sauté for 5 minutes, stirring occasionally, until the onion has softened. Tip in garlic and sauté for 1 more minute, stirring occasionally. Press the "Cancel" button.
Tip in the remaining ingredients to the bowl of the Instant Pot. Set the lid on and set to "Sealing." Using the "Manual" button, cook the chili on high pressure for 12 minutes, followed by a quick release.
Taste and season with salt and pepper (or any other additional seasonings) as needed.
Plate while it is hot, piled high with all of your favorite toppings. Or move to a sealed container and refrigerate for up to 3 days, or freeze for up to 3 months.
Tip in all ingredients to the bowl of a slow cooker, and stir briefly to combine.
Lid and cook on high for 3-4 hours or on low for 6-8 hours, until the lentils are tender.
Taste and season with salt and pepper (or any other additional seasonings) as needed.
Plate while it is hot, piled high with all of your favorite toppings. Or move to a sealed container and refrigerate for up to 3 days, or freeze for up to 3 months.
Warm oil in a large stockpot over medium-a hot burner. Tip in onion and red pepper and sauté for 5 minutes, stirring occasionally, until the onion has softened. Tip in garlic and sauté for 1 more minute, stirring occasionally.
Tip in the remaining ingredients and stir to combine. Continue cooking until the chili reaches a let it bubble gently. Then reduce heat to medium-low, cover, and continue cooking for 20 minutes, or until the lentils have softened.
Taste and season with salt and pepper (or any other additional seasonings) as needed.
Plate while it is hot, piled high with all of your favorite toppings. Or move to a sealed container and refrigerate for up to 3 days, or freeze for up to 3 months.
