Instant Pot Chili - Beans, Beef, Lentils and Veggies
Ingredients:
- 16 oz dried black beans
- 16 oz dried kidney beans
- 16 oz dried lentils
- 1 Pound Hamburger Meat
- 1 chopped red bell pepper
- 1 chopped green bell pepper
- 6 Medium Heirloom Tomatoes
- 1 onion, chopped
- 1 T garlic powder
- 2 teaspoons paprika
- 3 teaspoons sea salt
- 2 teaspoon ground black pepper
- 2 teaspoon ground cumin
- 2 teaspoon oregano
Toppings
- chopped avocado chunks
- chopped green onions
Vegan Cashew Sour Cream:
- 1/2 cup soaked cashews (cashews soaked in water overnight)
- 3 -4 tablespoons water
- splash apple cider vinegar
- 1/2 teaspoon fine sea salt
- 1 teaspoon lime juice
Instructions
- Add dried black beans and kidney beans to InstantPot. Add 8 cups water. Pressure cook on high for 25 minutes or until tender. Set aside when done in another dish.
- While beans cook, cut up bell peppers, tomatoes and onion.
- Add the hamburger meat, vegetables, lentils and spices to InstantPot. Pressure cook on high for 15 minutes.
- Add 1/2 the beans to InstantPot and pressure cook for another 10 minutes. Other half of beans can be saved for another use.
Vegan Cashew Sour Cream
- Blend all the ingredients for cashew sour cream in a high speed blender (I use a NutriBullet or Food Processor) until smooth, for about 30 seconds, scraping blender once halfway in between.
- Serve on chili with your favorite toppings (avocado, chopped green onions).
