Easy Vegetarian Lentil Chili for Cold Nights
Ingredients
- 1 onion
- 4 garlic cloves
- 1/2 red bell pepper
- 1/2 green bell pepper
- 1 jalapeño
- 1 28 oz can crushed tomatoes
- 3.5 cups vegetable broth
- 1 cup frozen corn
- 1 cup brown lentils
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon onion powder
- salt and pepper
- 1/2 teaspoon cayenne (optional)
- 1 can black beans (optional)
Preparation
Sauté one chopped onion and 4 minced garlic cloves for 5 minutes.
Add diced 1/2 red bell pepper, diced 1/2 green bell pepper, diced jalapeño, 1 28 oz can crushed tomatoes, 3.5 cups vegetable broth, 1 cup frozen corn, 1 cup rinsed brown lentils, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon paprika, 1 teaspoon onion powder, salt and pepper, and optional 1/2 teaspoon cayenne.
Pressure cook for 30 minutes with natural release for 10 minutes.
Optionally, stir in a can of rinsed black beans and let sit for a few minutes.
Serve with shredded cheddar or vegan cheddar for a plant-based option, avocado, and additional jalapeños.
