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Pressure Cooker Vegan Chili

Beth Hornback | Pass the Plants
  • 60 minutes
  • Serves 8

INGREDIENTS

1 cup

Brown lentils, dried green

1 tbsp

Chipotle puree

1

Cilantro

5 cloves

Garlic

1

Onion, large

1

Poblano pepper

1

Red bell pepper

1 cup

Red lentils, dried

1

Scallions or red onion

1 28 ounce can

Tomatoes, fire roasted

1 15 ounce can

Tomatoes

3 cups

Water or vegetable broth

1

Hot sauce

1

Olives

1

Savory cashew cream or vegan sour cream

2 tbsp

Chili powder

1

Jalapeno pepper (seeded and diced (omit for kids or non-spice lovers))

1 tsp

Salt

1 tbsp

Cumin, ground

1

Tortilla chips