This is a great chili to make ahead and freeze. It’s so fast in the Instant Pot. Perfect when you want a low point filling lunch or dinner. Comfort food and so yummy!
Smart Points: 1 smart point for 1 c.
2 c. lentils, rinsed and sorted
1 large onion-red or yellow, finely chopped
2 cloves garlic, minced
2 t. oil
5 c. vegetable broth (you can also use chicken)
2 c. dry black beans (you can also use 2 cans of black beans, rinsed and drained)
2 large peppers, red or yellow, seeded and finely chopped
1 can (8 oz) tomato sauce or Marinara sauce or homemade sauce
1 tomato, chopped
12 oz beer (I like using a dark beer such as a Porter)
3 T. chili powder
1 T. ground cumin
1 T. smoked paprika
1/4 t. Sazon (optional)
2 t. dried oregano
1/2 t. cayenne pepper (optional)
1 1/2 t. kosher salt
Toppings (optional, points not included)
3 T. cilantro, finely chopped
light sour cream
shredded reduced fat cheddar cheese
green onions, finely chopped
- Rinse lentils and beans.
- Turn on Instant Pot to saute. Add oil. Add onions and brown until soft. Add garlic and saute a few minutes more. Do not let garlic burn.
- Turn off Instant Pot.
- Add remaining ingredients to the Instant Pot (except for toppings). Stir. Cover with lid and make sure vent is set to sealing.
- Press “Soup,” and cook 30 minutes. Release pressure. Taste and adjust spices if necessary.
- Serve with toppings, allowing guests to choose their own to top their chili.