A wonderfully delicious Instant Pot recipe courtesy of Chef AJ. This is absolutely perfect for the cold weather months!
Here’s what you’ll need:
1 lb. red lentils
8 Cups of water
(2) 14.5 oz. cans of salt-free diced tomatoes (fire roasted preferred)
6 oz. can salt-free tomato paste
10 oz. of chopped onion (approximately 1 large)
1 lb. red bell pepper, pureed
3 oz. of pitted dates (approximately 12)
8 cloves of garlic
4 tbsp. apple cider vinegar
1 ½ tbsp. parsley flakes
1 ½ tbsp. oregano
1 ½ tbsp. chili powder
2 tsp. smoked paprika
½ tsp. chipotle powder (to taste)
½ tsp. crushed red pepper flakes (to taste)
- Blend the dates, garlic, red bell pepper and tomatoes in a blender until smooth.
- Place all remaining ingredients in the Instant Pot and cook on high pressure for 10 minutes.
- Let pressure release naturally or enjoy immediately. Serve over baked potato or fill ½ acorn squash with the chili and enjoy!
