Bean, Lentil & Corn Chili
Tasty and good for you, this easy chili recipe can be made in a pressure cooker or on the stove. Serve with a big green salad and cornbread or a roll for a satisfying dinner.
Ingredients
- 1/2 cup onion chopped
- 1 1/2 cups pinto beans* if canned, drain & rinse
- 1 1/2 cups garbanzo beans* if canned, drain & rinse
- 1 1/2 cups lentils* cooked
- 1 cup corn fresh, canned or frozen
- 1 can chopped tomatoes no salt
- 1/2 cup fresh salsa
- 1 1/2-2 cups water or veggie broth depending on how thick you like your chili
- 2 tsp chili powder or more for more spice
- 2 tsp cumin ground
- 1 tsp Mrs. Dash Garlic & Herb
- 2 tsp Bragg Aminos or salt to taste
Instructions
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Combine all ingredients in an electric pressure cooker.
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Stir well to combine.
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Close lid and set pressure to 1.5
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Set timer to 5 minutes.
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It takes approximately 20 minutes for the pressure to build up and then 5 minutes to cook.
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You can let the steam release naturally or quick release (follow manufacturers instructions).
Recipe Notes
This chili can also be cooked on the stove top. Place all ingredients in a dutch oven or medium sized pot. Stir well. Bring mixture to slow boil, then reduce heat and cook for 30 minutes.
*You can use any variety of beans and lentils for this chili.
Note - For fast preparation, use frozen onion, beans, lentils and corn.
