How To Make Vegan Lentil Chile In An Instant Pot Rockin Robin Cooks

This vegan lentil chile has amazing flavor and it's easy and quick to make.

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Vegan Lentil Chile Recipe
Ingredients:
1 cup red lentils
2 Tbsp. maple sugar
2 cups butternut squash, peeled and cubed
1 tsp. Smoked paprika
1 tsp. Ground cumin
1 tsp. Chile powder
tsp. Oregano
3 cloves garlic, minced
1 can kidney beans, drained and rinsed
1 red bell pepper, organic, chopped
onion, chopped
1 tsp. Salt
4 cups vegetable broth
3 leaves of chard, stem removed and chopped
1 can (15 oz) fire roasted chopped tomatoes
1 Tbsp. olive oil

Directions:
Turn the instant pot to saute for 6 minutes. Add olive oil to the pan and the onion, celery, carrots, bell peppers and a pinch of salt to the pan. Stir frequently.

After six minutes, add the garlic and stir for 1 minute.

Then place the lentils, maple syrup, squash, all the spices, the vegetable broth, chard, tomatoes, and the salt. Stir to combine. Notice we did not add the kidney beans yet. Otherwise they will get soggy.

Set the instant pot to pressure cook on high for 12 minutes. Make sure the release valve is on seal.

When the chile is done, release the pressure and then remove the lid. Add the kidney beans and stir.

Enjoy!


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Rockin Robin
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