Red Lentil Chili

By: Chef AJ

Red Lentil Chili
cuisine icon Cuisine
American
cuisine icon Course
Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
30-60 min
cuisine icon Diet
Celiac, Dairy Free, Gluten Free, High Fibre, Plant-Based, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
30-60 min, 4-6 servings, american, apple cider vinegar, celiac, chili powder, chipotle powder, contributed, cook 30 min, crushed red pepper flakes, dairy free, dinner, easy, garlic, gluten free, high fibre, nutritional yeast, nuts, onion, oregano, parsley flakes, pitted dates, plant-based, prep 10 min, pressure cook, red bell pepper, red lentils, salt-free seasoning, smoked paprika, tomato paste, tomatoes, vegan, vegetarian, water

prep icon Prep Time
10 min
cook icon Cook Time
30 min

serving icon Servings
4-6 servings
Ingredients
  • 1 pound red lentils
  • 8 cups Water
  • 29 ounces tomatoes
  • 6 ounces tomato paste
  • 10 ounces onion
  • 1 pound red bell pepper
  • 3 ounces pitted dates
  • 8 cloves garlic
  • 4 tablespoons apple cider vinegar
  • 1 1/2 tablespoons Parsley Flakes
  • 1 1/2 tablespoons oregano
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup nuts
  • 1 cup nutritional yeast
  • 1 tablespoon salt-free seasoning
Instructions
  • Blend the dates, garlic, tomatoes, and red bell peppers in a blender and blend until smooth.
  • Place all remaining ingredients into the Instant Pot and cook on Manual at high pressure for 10 minutes.
  • Let pressure release naturally or quick release and enjoy immediately. Served over a baked potato and sprinkled with some faux parmesan, this absolutely rocks!
  • In a food processor fitted with the “S” blade or in a blender, combine all ingredients until a powdery texture is achieved. If you like it more chunky, process less.
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