This is another great weeknight recipe. It’s takes 20 minutes and cleans out your fridge and pantry. The combination of beans and veggies makes it delicious and simple. The InstaPot/ Pressure Cooker and bone broth does the heavy lifting- creating huge flavor in 8 minutes. Top with cheese, avocado, onions, chips, whatever you like.
INGREDIENTS:
1 cup dry lentils
1 can each: black beans, kidney beans, white beans- all strained and rinsed
1 pint Lily’s Ladle Bone Broth (substitute Veggie Mineral Broth for a vegan meal)
1 pint (2 cups) water
2 large zucchini, chopped
3 stalks celery, chopped
1 large bunch asparagus, chopped small
2 small tomatoes chopped, or 1 15oz can diced tomatoes
1/2 cup cilantro, diced
1 tbsp chili powder
1 1/2 tsp ground cumin
1 tsp salt
freshly ground pepper
METHOD:
1. Put everything in the Pressure Cooker over high heat, cover and bring to high pressure for 8 minutes. Let naturally release for 10 minutes, then quick release and serve. For the InstaPot- press Manual and set to Hi Heat for 8 minutes. Turn off. Let nautrally release for 10 minutes, then quick release and serve.
2. Top with anything you like on chili: avocado, shredded cheese, sour cream, tortilla chips, lime wedges, etc.