Instant Pot Vegan Chili

veganricha.com

plantbasedfamilydownunder

¼ cup ( 62.5 ml) water or broth

½ ( 0.5 ) onion chopped

4 cloves of garlic chopped

1 jalapeno or ¼ cup chopped green bell pepper

1 cup ( 101 g) chopped celery

½ cup ( 64 g) chopped carrots

½ ( 0.5 ) red bell pepper or green bell pepper chopped

15 oz can kidney beans or 1.5 cups cooked , or use black beans

½ cup ( 96 g) dry red lentils quick cooking lentils (masoor dal)

2 tsp ground cumin or a combination of cumin and coriander

1 to 2 tsp paprika I use a combination of smoked paprika and sweet

1 tsp oregano

½ tsp ( 0.5 tsp) chipotle chili flakes or powder or ancho chili powder

1 to 2 tsp chili powder blend chili blend not pure chili powder, optional

½ tsp ( 0.5 tsp) each garlic powder and onion powder

1 bay leaf optional

28 oz diced tomato with juices

1 to 2 tbsp tomato paste

¾ tsp ( 0.75 tsp) salt (less if using salted broth and beans)

1.5 cups ( 13.23 oz) water or veggie broth

lemon juice to taste , cayenne or black pepper for heat

¼ cup ( 4 g) cilantro

avocado , hot sauce, vegan sour cream, chopped onion, tortilla strips, other toppings

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