Ingredients
- 2 tbsp maple syrup
- 2 garlic cloves, minced
- 3 cups water
- 15 oz can diced tomatoes
- 3 oz tomato paste (1/2 of a small can)
- 1/2 red pepper, diced
- 1/2 red onion, diced
- 1 cup dry red lentils
- 1 tsp chili powder
- 1 tsp paprika
- 1 tbsp apple cider or balsamic vinegar
- 2 tsp better than bouillon or 1 tsp salt (to taste)
Instructions
- Sauté, onions and garlic in 1-2 tbsp of water for 5 minutes or until fragrant.
- Prepare and place all of your ingredients in to the Instant Pot.
- Set the cooker to pressure cook and change the time to 17 minutes. Remember to set the valve to sealing.
- Once the time is complete, let it naturally release for 15 minutes. If you end up needing more chili, you can double the recipe. The recipe works fine in our 3 quart pressure cooker.
- If you do this on the stove top, bring to a boil, lower heat to simmer and cover, let cook about 30 minutes or until thick.
Nutritional Information
| Nutrient | Value |
|---|---|
| Calories Per Serving | 336 calories |
| Protein | 16.7 g (19.8%) |
| Carbs | 66.4 g (79.0%) |
| Fat | 1.5 g (4.0%) |
|
Protein (19.8%)
Carbs (79.0%)
Fat (4.0%)
|
|
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