A hearty, soul-warming vegetarian dish to enjoy on a fall day/night. Delicious and healthy lentils are mixed with black beans, carrots, onions, and tomatoes and are simmered with delicious soul-warming spices and veggie stock, making your kitchen smell delicious. Side of yummy (and fully baked) corn muffins and shredded cheese for sprinkling on top. This dish is available vegan, gluten, dairy and egg-free.
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Hands on time: 0 minutes
Cooking time: Slow cooker 4 hours: High, 7-8 hours on Low. Pressure cooker: 15 minutes (total 30-40 minutes)
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1. Empty the chili mix bag into your preferred cooking vessel.
2. Add 4 cups of water and stir the mix before cooking.
Slow-Cooker: Cook on high for 4 hours or low for 7-8 hours.
Instant-Pot®: Close lid, switch top knob to “sealing” and close lid. Cook on high pressure (may have to hit manual setting) for 15 minutes. Once cooking has stopped do a quick release (flip top vent knob to vent using a spatula/wooden spoon to move knob as hot steam will come out). Make sure vent is not under a cabinet that steam could burn. Add salt to taste if desired and serve with your preferred toppings such as cheese, avocado, sour cream or tortilla strips. If you chose corn muffins with your chili, warm them and enjoy!
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Ingredients: onion, garlic, tomatoes, tomato paste, black beans, lentils, carrots olive oil, organic reduced sodium veggie stock base (vegetables, maltodextrin, salt, cane sugar, concentrated vegetable juice, yeast extract, potato starch, garlic powder), chili powder, paprika, cumin, onion powder, garlic powder, salt, pepper, cayenne. Chili is vegan and does not contain gluten. Cornbread does contain gluten, wheat, soy and eggs.
Per serving (1.5 cups): calories 294, total fat 6g, sat fat 1g, cholesterol 0g, sodium 598mg, carbs 46g, fiber 16g, sugar 8g, protein 15g.
