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White Bean and Lentil Chili
  • 3 Cups Vegetable broth
  • 1 Medium onion, diced
  • 3 Cloves Garlic, minced
  • 2 Celery stalks, diced
  • 1/2 Cup Green lentils
  • 2 Cans White beans
  • 1 Cup Corn
  • 1/4 Tsp Chili powder
  • 2 Tsp Cumin
  • Pepper to taste
  • 1-2 Tsp Olive oil
Use the sauté mode and put the oil in the bottom of the pot after it’s warm, then give the oil about 30 seconds to heat up. Next cook the onions, celery, and garlic until translucent, or you can smell the veggies cooking down. Add the spices and mix together so all the flavors will incorporate with the veggies. You can also turn the IP off while you add the spices to avoid the possibility of overcooking or burning anything before you add the rest of the ingredients. Now add the broth, beans, and corn, and mix together. Close the lid and put on Manual for 6 min. You can let it NPR (natural pressure release), which takes about 10-15 min, or what I did was waited 10 minutes and then slowly and very carefully manually release the pressure (it was taking too long and we were hungry!). Serve plain or add your favorite toppings. We used the greek yogurt as the ‘cream’ to make it super rich and healthy.
Provided by:
Nicole Johnson, ASU Nutrition Student

Where You Can Buy Ingredients:

Sheep Springs Sheep Co dba Dobson Family Farm Inc.

Marc Pedersen

Chandler, AZ, 85248
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