1x 398ml/14oz can of red kidney beans,drained and rinsed
1 ½cupsfrozen corn
3 ½cupsvegetable broth
1 ½cupsdried green lentils
salt and pepper to taste
diced avocado for garnish(optional)
fresh parsley or cilantro for garnish(optional)
Slow Cooker Directions
Add all ingredients to slow cooker. Mix well.
Cover and cook on low for 8 hours or on high for 4.5 hours
Season with salt and pepper to taste. More chili powder can be added if you'd like. Give it a taste test and if you find it can use some more, go ahead and add, 1 teaspoon at a time.
Instant Pot / Pressure Cooker Directions (Using a 6 Quart Pot)
Use just 3 cups of broth instead of 3 ½
Add all ingredients to pressure cooker. Mix well.
Place and lock lid onto the pot and close the pressure release valve. Set to pressure cook for 10 minutes. Pot will take roughly 30 minutes to come to pressure.
When the pressure cooking time has ended, press cancel and allow the pot to natural release for 15 minutes. Once the 15 minutes has passed, carefully open the pressure release valve to quick release the rest of the pressure.
Once pressure has been released and the float valve pin has dropped, slowly unlock and remove the lid.
Season with salt and pepper to taste. More chili powder can be added if you'd like. Give it a taste test and if you find it can use some more, go ahead and add, 1 tsp at a time.
This recipe makes a HUGE batch (approximately 12 cups). Luckily, this chili freezes very well. Freeze the leftovers or use them for lunches or another supper later in the week.
Be sure to pick through your lentils and remove for any non-lentil things.
I use a low sodium vegetable broth and no salt added diced tomatoes.
Nutrition info is based on 1 of 6 servings (2 cups per serving). Nutrition info does not include any garnishes and uses 1.5 teaspoon of salt and 1 teaspoon of black pepper. Info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.