Chef AJ's Red Lentil Chili (Review)
This bean-less chili is perfect for busy days when you need something wholesome and satisfying without spending hours in the kitchen.
Servings: 6 people
Equipment
- Blender
- Instant Pot
Ingredients
- 1 pound red lentils
- 8 cups water
- 1 (29 oz) can tomatoes fire-roasted and salt-free preferred
- 6 ounces tomato paste salt-free
- 10 ounces onion chopped, approximately one large
- 1 pound red bell pepper approximately 4
- 3 ounces pitted dates approximately 12 Deglet Noor dates
- 8 cloves garlic
- 4 tbsp apple cider vinegar
- 1½ tbsp parsley flakes
- 1½ tbsp oregano
- 1½ tbsp chili powder
- 2 tsp smoked paprika
- ½ tsp chipotle powder or more to taste
- ½ tsp crushed red pepper flakes or more to taste
- 1 cup nuts or seeds
- 1 cup nutritional yeast
- 1 tbsp salt-free seasoning
Instructions
- Blend the dates, garlic, tomatoes, and red bell peppers in a blender and blend 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 enjoy immediately. Served over a baked potato and sprinkled with some faux parmesan, this absolutely rocks!
- OPTIONAL: In a food processor fitted with the “S” blade or in a blender, combine all ingredients until a powdery texture is achieved. If you like it more chunky, process less.