½cupdried brown lentils100g, soaked in water overnight
½cupdried red beans90g, soaked in water overnight
½cupyellow onion60g, chopped
1cupcarrot135g, chopped
1green bell pepperabout 1 cup / 130g, chopped
5garlic clovesminced
1teaspoonsmoked paprika
1 ½teaspoonschili powder
½teaspooncoriander powder
1teaspooncumin powder
½teaspoondried oregano
½teaspoonallspice
½teaspooncayenne powder
1teaspoonsalt
2tablespoonsCoconut Aminos
1can diced tomatoes14.5 oz. 411g
heaping 1/4 cup tomato paste90g
1 ½cupswater
1cupcorn150g, frozen
Stove Top Ingredients
½cupdried brown lentils100g, soaked in water overnight
½cupdried red beans90g, soaked in water overnight
½cupyellow onion60g, chopped
1cupcarrot135g, chopped
1green bell pepperabout 1 cup / 130g, chopped
5garlic clovesminced
1teaspoonsmoked paprika
1 ½teaspoonschili powder
½teaspooncoriander powder
1teaspooncumin powder
½teaspoondried oregano
½teaspoonallspice
½teaspooncayenne powder
1teaspoonsalt
2tablespoonsCoconut Aminos
1can diced tomatoes14.5 oz. / 411g
heaping 1/4 cup tomato paste90g
2cupscups water475ml
1cupcorn150g, frozen
Instructions
Instant Pot Directions
Soak the lentils and the red beans in water overnight or 8 hours (you can soak them in the same bowl).
When you’re ready to cook your chili, rinse and drain the lentils and red beans in a fine mesh strainer and place the strainer over a bowl and allow them to drain. Set aside for now.
Prep all of your veggies and measure out all of your spices and then press the saute button on your Instant Pot (IP) and let it heat up for 2 minutes. Add the onion, carrot, bell pepper and garlic and saute for 5 minutes, stirring occasionally.
Add the smoked paprika, chili powder, coriander powder, cumin powder, dried oregano, allspice, cayenne, salt, Coconut Aminos, diced tomatoes, tomato paste, lentils and red beans. Stir and cook for about a minute and then add the water and stir once more. Lock the IP lid into place, making sure the nozzle is in the “sealing” position. Use the manual setting and set the timer for 30 minutes.
Use the natural release method when the timer goes off. When the pressure is totally out of the IP, take off the lid, add the corn and stir.
Allow the chili to cool before you store it in the fridge.
Stove Top Directions
Soak the lentils and the red beans in water overnight or at least 8 hours (you can soak them in the same bowl).
When you’re ready to cook your chili, rinse and drain the lentils and red beans in a fine mesh strainer and place the strainer over a bowl and allow them to drain. Set aside for now.
Prep all of your veggies and measure out all of your spices and then heat a large pot over medium heat for about 2 minutes. Add the onion, carrot, bell pepper and garlic and saute for 5 minutes, stirring occasionally.
Add the smoked paprika, chili powder, coriander powder, cumin powder, dried oregano, allspice, cayenne, salt, Coconut Aminos, diced tomatoes, tomato paste, lentils and red beans. Stir and cook for about a minute and then add the water and stir once more.
Place a lid at an angle on the pot and simmer for about 50-55 minutes, until the lentils and red beans are soft, stirring frequently so nothing sticks to the bottom of the pot.
When the lentils and beans are soft, turn off the heat, add the corn and stir. Allow the chili to cool before you store it in the fridge.