I’m a fan of making a big batch of chili on a cold day. It’s hearty, comforting and a great way to warm up when it’s snowing outside. It’s also one of the most popular dishes to serve at a Super Bowl party.
This chili is made in an Instant Pot, which is my new favourite kitchen toy. It’s a time-saving electric pressure cooker. The tool makes my chili taste like it has been slowly simmering all day long, when it only takes about an hour. But, if you don’t have a multi-cooker, you can make this recipes in a slow cooker. Just sauté the veggies, then add them to the a slow cooker with the remaining ingredients and cook on low for eight hours.
I love using chipotles (dried and smoked jalapeños) in my chili. But rather than using the dried kind, I find it easier to use chipotle chilies in adobo sauce. They’re easier to work with, and they impart a sweet smoky heat to anything you add them to. You’ll find them in the same section as the refried beans and pickled jalapeños at the grocery store.
Instant Pot Vegan Lentil Chili Tips
–Serve with rice and garlic bread.
–Diced avocados and crushed tortilla chips make for a fun garnish.
–Leftovers can be stored in an airtight container in the refrigerator for up to four days or frozen for up to three months for a quick weeknight meal.
–There are 15 grams of fibre in a cup of cooked lentils, and that’s almost half your daily recommended amount.
— Once you open the can of chipotles in adobo sauce, you’ll usually only add 1 chili per recipe (depending how spicy you like things). To store, transfer the rest of the chipotles and sauce to a resealable containers and store in the fridge. They’ll keep for a long time.