Red Lentil Chili
Chef AJ - Nutmeg Notebook
A delicious hearty red lentil chili that is bursting with flavor. Serve it over rice, baked potatoes or baked sweet potatoes.
Pressure Cooker or Slow Cooker
fire roasted tomatoes no salt added
can tomato paste
chopped onion - about 3 cups
red bell pepper - approx 2 large
apple cider vinegar
chipotle chili powder or to taste
crushed red pepper flakes - optional
dates - optional
In a large blender container combine the tomatoes, red bell peppers, garlic and dates - if using them, process until smooth.
Pour the blender contents into the Instant Pot pressure cooker along with the rest of the ingredients. Cook on high for 10 minutes.
Slow Cooker: follow the directions but cook in a slow cooker on low for 6-8 hours.
Serve over brown rice, quinoa, a baked potato or a baked sweet potato. Add some sliced green onions and fresh cilantro if desired.
Recipe from Chef AJ and shared with her permission.
I like to add 2 cans of red kidney beans, rinsed and drained to bulk it up a bit and make it even heartier.
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