Ingredients:
4 cups of dry beans ( I use a five bean medley mix that I buy at my local store but you can use any mixture of beans you'd like!)
1/2 cups dry red lentils (rinse first)
2 sweet peppers, chopped
2 cans (860 ml) diced organic tomatoes
2 cans (12 oz) tomato paste
4 tbsp chili powder
2 tbsp ground cumin (or curry powder)
7 cups water or veggie broth
2 onions, chopped
6 large garlic cloves, minced
4 ribs celery, chopped
Directions:
To start, chop up your onion and red pepper and set half of these ingredients aside for later. Next, chop up all of the celery and set aside as well. These ingredients will be added to the chili after it has finished cooking.
Next, add the rest of the ingredients (the liquid, beans, tomatoes, spices, etc.) to the instant pot. Don't forget to add half the onion and sweet pepper to the mixture. Give the mixture a good stir, put the lid on the instant pot, hit the pressure cook button and set the timer to 40 minutes.
When finished, let it release steam naturally (do not manually release the steam) for an additional 30 minutes. After the 30 minutes is up, switch the steam release handle to "venting" to release any extra steam.
As soon as the steam is released and you remove the lid, add the remaining ingredients you have set aside (half the onion, sweet pepper and all of the celery). Put the lid back on and let this deliciousness sit for another 15 minutes!
I doubled the original recipe which is why it takes so long to cook. However, it is worth the wait! This yields 21+ cups of chili which you can jar and freeze for later. This recipe freezes extremely well!
Total cooking time:
35 or so minutes to bring mixture up to cooking temperature
40 minutes cooking time
30 minutes warm/cooling time before steam release
105 minutes / 1hr 35 minutes total cooking time
Enjoy!!
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