Red Lentil Chili ~ Instant Pot

Red Lentil Chili

 Ingredients:

One pound of red lentils 7 cups of water

2 -14.5 ounce cans of salt- free diced tomatoes (fire roasted preferred)

1 – 6 ounce can of salt-free tomato paste

10 ounces of chopped onion (approximately one large)

One pound of red bell pepper, (approximately 2 large)

3 ounces of pitted dates (approximately 12 Deglet Noor or 6 Medjool)

8 cloves of garlic, finely minced

4 Tablespoons Apple Cider Vinegar

1.5 Tablespoons Parsley Flakes

1.5 Tablespoons Oregano

1.5 Tablespoons Salt-free Chili Powder

2 teaspoons smoked paprika (different than regular paprika)

1⁄2 teaspoon chipotle powder (or more to taste)

1⁄4 teaspoon crushed red pepper flakes (or more to taste)

Directions:

Blend the dates, garlic, red bell pepper and  tomatoes in a blender until smooth.

Place all remaining ingredients in Instant Pot and cook on high for 10 minutes.

Let pressure release naturally or quick release and enjoy immediately.  Served over a baked potato and sprinkled with some faux parmesan.

Faux Parmesan

This is much more economical than the store bought version.

Ingredients:

1 - cup raw nuts or seeds or a combination (e.g. walnuts, almonds, sunflower seeds)

1/2 cup nutritional yeast

1 Tablespoon salt-free season- ing (I prefer Benson’s Table Tasty)

Preparation:

In a food processor fitted with the “S” blade or in a blend- er, combine all ingredients until a powdery texture is achieved. If you like it more chunky, process less.

Chef AJ’s Note:

You can also use store bought almond flour in place of the almonds. We use this on everything from air popped popcorn to potatoes to steamed veggies and as a topping on chili and soups.