I went to a pot luck and made some amazing chili I got from Minimalist Baker, one of my favorite recipe blogs. But since I was going to make enough to share I wanted to alter it a bit so I could use my pressure cooker because I wanted a secure way to transport the chili in my car and The Pressure Cooker XL my mother in law gave us for Christmas 2 years ago has a fantastic lock.
This month I have entered in a chili contest and am trying different chili recipes. This has been one of the best chili’s I have ever eaten in my life. I also recommend eating it with some vegan cheese like follow your heart and some baked potatoes or corn chips and vegan sour cream.
What you will need
1 large pot
3 colanders (1 for small things like lentils)
2 yellow onions
2 red bell peppers
2 jalapeños with seeds
4 tbs coconut oil
2 tbs sea salt
2 tables spoons of pepper
4 tbs of chili powder
1 tbs smoked paprika
1 tbs cayenne powder
4 tbs cumin
3 tbs coconut sugar
2 cans of kidney beans
2 cans of corn (no salt added)
2 cans of black beans
2 cans of diced tomatoes (don’t drain)
1 1/2 cups of red lentils
1/2 cup tomato paste
3 cups of water
First, gather your ingredients. Drain and rinse the corn and beans in colanders and set aside. Rinse your lentils in a colander and set aside. There’s preservatives in canned food and lentil can have a bitterness if not rinsed.
Next, chop onions in half and remove the outside layers the cut them into quarters to be run through the food processor on the shred side of the round blade. Add to a bowl and set aside. Chop bell peppers in half and remove the seeds and stem, quarter, push through the shred blade, add to the onions. Remove the ends of the jalapeños and put through the shredder.
In a large pot on the stove add the coconut oil and put burner on medium heat. As the oil is melting, add half of the salt recommended to the bowl of vegetables then add to the oil. Sauté for about 4 minutes then add the garlic, tomatoes, chili powder, cumin, paprika, cayenne, coconut sugar and tomato paste. Turn the heat up to medium high and when the water starts to boil add the water and lentils then turn the heat to medium low for 15 minutes. You want to make sure your lentils are submerged in water so add more water if needed.
Pour the mixture into your pressure Cooker and add your beans, corn, and the rest of the salt. (Taste and add more cumin or chili powder for smokiness, coconut sugar for sweetness or cayenne for heat)
After locking your pressure Cooker press the beans button and adjust the time for 20 minutes. After it’s finished release the pressure and you are ready to eat or to put in the car to go.
If you like this recipe please leave a comment or share on fb.