Lentil Chili

Based on the recipe from two peas and their pod

Ingredients:

1 medium onion, diced
3 cloves garlic, minced
1 jalapeño, diced, seeds removed
1 red pepper, chopped
1 yellow pepper, chopped
1 large carrot, peeled and diced







**I substituted about a cup of frozen mirepoix mix I had in the freezer**


2 1/2 cups vegetable broth (Water and bullion, I used beef)
2 (15 oz) cans tomato sauce (1 can and 1 can water and some tomato paste)
2 (15 oz) cans diced tomatoes
1 (16 oz) bag brown lentils, rinsed ( I buy them in bulk so I used 2 cups of lentils)
2 (15 oz) cans small red beans, rinsed and drained (I had one large can)
2-3 tablespoons chili powder (I used 2 tablespoons)
1 tablespoon cumin
Salt and black pepper, to taste

Red pepper flakes, crushed to taste

I used my Instant pot to get dinner ready fast.

Saute the onion, carrots and celery mixture in the pot with a little oil, salt and pepper.
After they look softened and start to break down, add the spices to toast them and give them a better flavor.
Add the water and make sure to scrape the browned bits off the bottom of the pot.

Add the diced tomatoes, If you have picky kids like mine, now is the time to whip out the immersion blender and get rid of all of the lumps that they will pick out later.  Just blend until most of the tomatoes, onions and carrots are broken down.

Sort through the lentils and rinse them then add to the pot, also add the rinsed red beans
Add the tomato sauce, paste, and the bullion, stir to combine.

Place lid on the pot and make sure it locks and the vent is set to pressure.

Cook on manual at high pressure for 6 min. While it's cooking is a good time to make the cornbread.

After the timer goes off, allow it to sit for at least 10 minutes then flip open the vent valve and allow the rest of the pressure to escape.

Serve hot with cornbread or tortillas.