Red Lentil Chili - Hearty and Heart Healthy!

Ingredients

• 2 cans Fire‑Roasted Tomatoes (28‑oz each, salt‑free if possible)
• 1 can Tomato Paste (6‑oz can)
• 2 pieces Red Bell Pepper (Halved, seeds left in for extra flavor)
• 4 pieces Medjool Dates (Pitted, adds natural sweet‑sour balance)
• 2 tablespoons Apple Cider Vinegar (Unfiltered preferred)
• 3 cloves Garlic (Minced)
• 1 cup Red Lentils (Rinse before use; also called orange lentils)
• 1 medium Onion (Chopped)
• 1 teaspoon Cumin (Ground)
• 1 teaspoon Chili Powder
• ½ teaspoon Smoked Paprika
• ½ teaspoon Salt (Adjust to taste)
• ¼ teaspoon Black Pepper (Freshly ground)
• 2 cups Water (For pressure cooking)

Instructions

1. Blend the Tomato‑Date Puree

   Combine the two cans of fire‑roasted tomatoes, the can of tomato paste, halved red bell peppers, pitted dates, apple cider vinegar, and minced garlic in the blender. Start on low speed, then increase to high until completely smooth.

   Time: PT5M

2. Prepare the Pressure Cooker

   Add 2 cups of water to the quart electric pressure cooker, then stir in the rinsed red lentils, chopped onion, and the blended puree. Sprinkle in cumin, chili powder, smoked paprika, salt, and black pepper.

   Time: PT5M

3. Pressure Cook

   Seal the cooker, select the "Pressure Cook" function, set to high pressure for 10 minutes, then start. The cooker will take a few minutes to come up to pressure before the timer begins.

   Time: PT15M

4. Release Pressure & Finish

   When the cooking cycle ends, allow the pressure to release naturally for about 5‑7 minutes, then quick‑release any remaining pressure. Open the lid, give the chili a good stir, and taste for seasoning.

   Time: PT5M

5. Serve

   Ladle the chili into bowls. Serve over basmati rice, baked Yukon Gold potatoes, or with baked tortilla chips. Garnish with faux parmesan, sliced scallions, cilantro, or vegan sour cream as desired.

   Time: PT5M

Nutrition Facts

Calories

260

Protein

12 g

Carbohydrates

42 g

Fat

2 g

Fiber

11 g