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Lentil and Red Bean Chili

Author Molly Patrick of Clean Food Dirty Girl

Ingredients

Instant Pot Ingredients

  • 1/2 cup dried brown lentils 100g, soaked in water overnight
  • 1/2 cup dried red beans 90g, soaked in water overnight
  • 1/2 cup yellow onion 60g, chopped
  • 1 cup carrot 135g, chopped
  • 1 green bell pepper about 1 cup / 130g, chopped
  • 5 garlic cloves minced
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cayenne powder
  • 1 teaspoon salt
  • 2 tablespoons Coconut Aminos
  • 1 can diced tomatoes 14.5 oz. 411g
  • heaping 1/4 cup tomato paste 90g
  • 1 1/2 cups water
  • 1 cup corn 150g, frozen

Stove Top Ingredients

  • 1/2 cup dried brown lentils 100g, soaked in water overnight
  • 1/2 cup dried red beans 90g, soaked in water overnight
  • 1/2 cup yellow onion 60g, chopped
  • 1 cup carrot 135g, chopped
  • 1 green bell pepper about 1 cup / 130g, chopped
  • 5 garlic cloves minced
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cayenne powder
  • 1 teaspoon salt
  • 2 tablespoons Coconut Aminos
  • 1 can diced tomatoes 14.5 oz. / 411g
  • heaping 1/4 cup tomato paste 90g
  • 2 cups cups water 475ml
  • 1 cup corn 150g, frozen

Instructions

Instant Pot Directions

  1. Soak the lentils and the red beans in water overnight or 8 hours (you can soak them in the same bowl).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Allow the chili to cool before you store it in the fridge.

Stove Top Directions

  1. Soak the lentils and the red beans in water overnight or at least 8 hours (you can soak them in the same bowl).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.