This vegan lentil chili cooks up in a snap in an Instant Pot. Set out small bowls filled with toppings so each person can garnish their own bowls of chili. I like to serve the chili with diced avocado, sliced jalapeño peppers, chopped cilantro, sliced green onions, and lime wedges.
Ingredients
2 tablespoons
extra virgin olive oil
1 medium
onions
chopped
1 large
green bell pepper
chopped
3 medium
carrots
diced
1
jalapeño peppers
finely chopped
1 tablespoons
ground cumin
1 tablespoons
chili powder
2 teaspoons
sea salt
1¾ cups
green lentils
2 cups
diced tomatoes
2 tablespoons
tomato paste
6 cups
water
1 small bunches
cilantro
chopped
Optional Toppings
2 small
avocados
cubed
2
jalapeño peppers
thinly sliced
1
limes
cut into wedges
4
green onions
sliced into rounds
½ cups
chopped
cilantro
