Not-Too-Spicy Veggie and Lentil Chili recipe

Recipe for Not-Too-Spicy Veggie and Lentil Chili recipe

Ingredients

1/2 pound dried red or green lentils
4 to 5 carrots, diced
4 to 6 cloves garlic, minced
1 to 2 bell peppers, diced
1 red onion, chopped
1 cup diced tomatoes
1 cup fresh or frozen corn kernels
1 cup fresh or frozen shelled edamame
1 cup fresh or frozen chopped spinach
2 tablespoons apple cider vinegar
2 tablespoons smoked paprika
2 tablespoons dried parsley
2 teaspoons dried oregano
1 to 2 teaspoons cayenne pepper or 1 tablespoon hot sauce, or to taste
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon curry powder
1 vegan bouillon cube
salt and freshly ground black (or white) pepper, to taste
tahini, guacamole, and/or oyster crackers (optional toppings)
sour cream or cheese (non-vegan optional toppings)

Instructions

Put all ingredients, except toppings, into an electric pressure cooker or slow cooker. Add enough water to cover. 

For electric pressure cooker: Set for 11 minutes; let sit for 10 minutes after complete and then release valve. 

For slow cooker: Cook on high for 2 to 3 hours or low for 6 to 8 hours.

Serve over rice or pasta or with baked potatoes or cornbread as a side. 

Yield: 

Makes 6 servings.

Course

Reader Comments

Leave a Comment

Is there any liquid added to

Is there any liquid added to this recipe?