Lentil And Sweet potato Vegan Chili

Ingredients

• 2 tsp chili powder - See note 1, if you don't live in the USA
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 1/2 tsp salt (or to taste)
• 2 tbsp olive oil
• 1 medium size onion, diced
• 8 oz portabella chopped small
• 6 oz tomato paste
• 1 large sweet potato, peeled and diced into medium size pieces
• 2 carrots, peeled and sliced thin
• 1 clove garlic, minced
• 4 oz canned diced green chiles
• 1 cup lentils
• 28 oz canned diced tomatoes
• 1 cup chopped fresh cilantro (optional)

Instructions

1. 1

   Combine the chili powder, cumin, turmeric, and salt in a small bowl. Set aside

2. 2

   Heat the olive oil in a soup pot. Add the onions and cook over medium heat for about 5 minutes, or until translucent, stirring occasionally.

3. 3

   Add the mushrooms and continue cooking over medium-high heat for 8-10 minutes until all the water they release has cooked out

4. 4

   Add tomato paste and spice mix and cook for an additional 2 minutes, stirring frequently.

5. 5

   Add the diced sweet potato, carrots, garlic, chiles, lentils, diced tomatoes and 6 cups of water bring to a boil. Reduce heat, cover and simmer for 30 minutes or until lentils are cooked. Check chili after 15 minutes and add more water if necessary

6. 6

   Add cilantro once the chili is cooked (if using)

7. 7

   --- Instant Pot Vegetarian Chili ---

8. 8

   Set your instant pot in saute setting, when it heats up add oil.

9. 9

   Add onions, garlic, sweet potatoes, carrots, mushrooms, spices and tomato paste, and sauté on high for 2 minutes, stirring often. Add 1/2 cup of water and continue cooking for 6 more minutes stirring often.

10. 10

    Add tomatoes, chilies, lentils, 2 cups of water. Close the lid.

11. 11

    Set on pressure cook for 10 minutes. Don't release the steam manually. Keep on the warm setting until ready to eat.