Veggie and Lentil Chili
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup green or brown lentils, dry1 28. oz can diced tomatoes, no salt added 1 tomato can water1 6 oz. can mild green chilis 3 zucchini or summer squash or mixture, chopped 3 small - medium carrots, grated 1 med. sweet potato, peeled and diced 1 large onion, chopped 1 med. red bell pepper, chopped 1 12 oz. package riced cauliflower 5-6 mushrooms, fresh, chopped or sliced 2 tbsp chili powder 1 tbsp minced garlic2 tsp garlic powder 2 tsp onion powder 2 tsp paprika 2 tsp cilantro, dried 8 oz. greens (kale, spinach, and/or chard)
Rinse lentils. Place all ingredients, except greens, in the Instant Pot (6 or 8 quart) and pressure cook on manual for 10 minutes. Let pressure release naturally. (takes about 45 - 50 minutes to release) Once pressure releases, open and add greens and stir. Let sit 5 - 10 minutes for greens to wilt.
If you don't have a digital pressure cooker you can use the stove top. I imagine it would take about 45 - 60 minutes to cook the veggies and lentils. But I have not tested it, so you're gonna have to wing it. When done, add the greens to wilt.
Serving Size: Makes approx. 8 2 cup servings
Note: I no longer use salt in my cooking, so you may need to add to taste.
If you don't have a digital pressure cooker you can use the stove top. I imagine it would take about 45 - 60 minutes to cook the veggies and lentils. But I have not tested it, so you're gonna have to wing it. When done, add the greens to wilt.
Serving Size: Makes approx. 8 2 cup servings
Note: I no longer use salt in my cooking, so you may need to add to taste.
Nutritional Info Amount Per Serving
- Calories: 145.2
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 153.6 mg
- Total Carbs: 32.3 g
- Dietary Fiber: 13.1 g
- Protein: 10.6 g