No Farts Triple Bean Chili (WFPBNOGF)*
Prep Time
15 Minutes
Cooking Time
60 Minutes
Yields
2 servings
Ingredients
2/3 cup of dry black beans
2/3 cup of dry navy beans
2/3 cup of dry pinto beans
1/4 cup of dry red lentils
1 red bell pepper, chopped
1 can of diced tomatoes
2 tbsp chili powder
1 tbsp ground cumin
3-1/2 cups of water or veggie broth
1 onion (red or yellow) chopped
2 cloves of garlic minced
2 ribs of celery, chopped
Toppings
Directions
Mince the garlic and chop the onion. Fill up the PC with the water or veggie broth. Add in the garlic, 1/2 of the onion, can of diced tomatoes, beans, 1/2 of the bell pepper, tomato paste, red lentils, chili powder and cumin.
Put the lid on the PC and hit the manual button and set the timer to 32 minutes on high pressure. When finished, let it release steam naturally for 15 minutes. After the 15 minutes is up, switch the steam release handle to 'venting' to release any extra steam.
While the chili is hot, add in the celery and remaining 1/2 onion and 1/2 red pepper. Let it simmer for 10 minutes in the 'warm' cycle. Then hit the 'cancel' button once more and the chili is ready to serve.
Notes
I like to add salt to our food once it's finished cooking. The taste of the salt dissipates when it is cooking and nobody likes that.
Credit
Epic Vegan Instant Pot Cooking by Derek & Hannah Howlett