Veggie and Lentil Chili

Yield: approx. 8 2-cup servings

Author: Jennifer Welsh

Print

Veggie and Lentil Chili

Prep time: 10 MinCook time: 10 Mininactive time: 40 MinTotal time: 1 Hour

A whole food plant based chili that sticks to your ribs! Pictured served with a baked sweet potato on top a bed of baby greens.

Ingredients

• 1 cup green or brown lentils, dry
• 1 28 oz. can diced tomatoes, no salt added
• 1 tomato can water
• 1 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 garlic
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp paprika
• 2 tsp cilantro, dried
• 8 oz. greens (kale, spinach, and/or chard)

Instructions

1. 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 40 - 45 minutes to release). 
2. Once pressure releases, open pot and add greens and stir. Let sit 5 - 10 minutes for greens to wilt.

Notes:

If you don't have a digital pressure cooker you can use the stove top or even a slow cooker. I imagine it would take about 45 - 60 minutes on the stove top to cook the veggies and lentils. In the slow cooker, I would think 8 - 10 hours. But I have not tested either method, so you're gonna have to wing it. When done, add the greens to wilt. I no longer use salt. If you do, you may need to salt to taste.

Calories

145

Fat (grams)

7

Sat. Fat (grams)

.1

Carbs (grams)

32

Fiber (grams)

13

Net carbs

19

Sugar (grams)

9.5

Protein (grams)

10.6

Sodium (milligrams)

153

Cholesterol (grams)

0

Created using The Recipes Generator