Instant Pot Lentils Veggie Chili (Clean Eating and Vegan)

I just finished my first Instant Pot dinner and it was so yummy and healthy! I can't wait to do more!!

Here's the recipe for what I made tonight! INSTANT POT LENTILS VEGGIE CHILI!!

Make it you guys!! It's so delish, clean eating, filling, and it's vegan too!! But the lentils are protein so not to worry!

This also follows my food list for the 21 day cleanse called The Standard Process that I'm doing. ⭐ I'm on day 16 and I'm down ⭐⭐15 pounds⭐⭐ but the best part is that almost all of my surgical menopause symptoms (from my cancer surgery) have subsided! No more diarrhea (sorry for the TMI but this is real life here), no more vomiting, no more "electric shocks" that run up and down my body, no more nausea, my fatigue is so much less, my energy is higher, and I'm getting better and better through my hard work. Cancer can suck my big toe!!! I'm not 100% and I still have SOOOOOO MUCH MORE WORK to do on my body after my cancer battle but I've started and I'm doing it!!!!!

Which ever way you choose, CHOOSE YOUR HEALTH! LET'S ENJOY OUR JOURNEY TO HEALTH!! ENJOY MY RECIPE BELOW! THIS IS NOT FTDI BUT IT IS GREAT FOR AFTER THE CHALLENGE AND IS HEALTHY, CLEAN EATING!

⭐⭐🗣️ ALSO, IF YOU DON'T HAVE AN INSTAPOT, I WROTE OUT INSTRUCTIONS BELOW MY RECIPE FOR MAKING THIS STOVE TOP OR IN THE CROCK-POT. IT'S JUST WAYYYYYYYYYY FASTER IN THE INSTAPOT! ♥️♥️♥️MMJ

Instant Pot Lentils Veggie Chili MooMoo Jackson Style

Chili Ingredients: 2 tbsp Grapeseed Oil 1 white onion diced 4 garlic cloves minced 1 full stalk of celery diced 1 cup diced carrots 2 bell peppers (any color) diced Huge handful of fresh green beans chopped 2 tomatoes diced 1 cup raw dry Lentils 8 cups organic Vegetable Broth (or water but it's more tasty with broth)

Chili toppings: Avocado Cilantro Diced raw white onion Lime wedge

Seasoning Ingredients: 1 tsp Pink Himalayan salt (or more to taste) 1/2 tsp Black Pepper (to taste) 1 tbsp dried Oregano 3 tbsp Chili Powder 1 tbsp smoked Paprika 2 tsp ground Cumin 1 tsp garlic powder 1/4 tsp cayenne pepper (or more for spicier chili) A pinch of Cinnamon (not a lot)

Instructions:

⭐USE AN INSTANT POT FOR THIS RECIPE OR SEE BELOW FOR CROCKPOT OR STOVETOP INSTRUCTIONS!!

1) With the lid off of the Instant Pot set it to "saute mode" and add the Grapeseed oil to the bottom of the pan.

2) Add all the veggies into the oil (don't add the tomatoes yet) and saute them in the InstaPot pan until they are tender (but not mushy).

3) Add the broth, lentils, tomatoes, and seasonings and stir it until combined then place the lid onto the InstaPot and turn the top spout to "Sealing."

4) Press the "Bean/Chili" setting and allow it to pressurize and cook on that setting (let it do it's thang)! It'll take time to first pressurize then it'll cook for approx 25mins.

5) When it beeps and is done cooking, quick release the pressure by pushing the top spout to "Venting" (be careful not to burn your hand on the steam that releases). You can switch the InstaPot to "Keep Warm" until you're ready to serve.

6) Top your yummy chili with avocado, cilantro, diced raw white onion, lime wedge, and anything else you might like!

⭐Pour it over brown rice, quinoa, or baked sweet potato if you want a healthy carb!

--------------------------------------------------------------- RECIPE EXTRA INFO:

⭐ This recipe fed my family of 6! ⭐ Store leftovers in the refrigerator for up to one week or freeze for up to 3 months. ⭐ I have the 8qt large Instant Pot so this chili fits in mine perfectly fine but if you have a smaller one make sure NOT to fill your pot over the max line. Make sure to be just under the max line. ⭐ To make this recipe in a Crock-Pot: Saute the veggies (not the tomato) in the Grapeseed oil in a skillet on the stovetop until tender (but not mushy). Transfer them to a Crock-Pot (lined with a Crock-Pot liner for easy clean up). Add the remaining ingredients, cover, and cook on low for 5 hours or high for 3 hours, until the lentils are tender. ⭐To make this recipe on the stovetop: Saute the veggies (not the tomato) in the Grapeseed oil in a soup pot on the stovetop until tender (but not mushy). Add the remaining ingredients, place the lid on the pot with a gap opening, bring to a boil for 10mins on med/high heat, then simmer on low heat (with lid the same) for approx 45mins until the lentils are tender.

WHAT IS AN INSTANT POT????

An Instant Pot is a multi-cooker pot that does the job of a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and warming pot. It's a single appliance that does the job of seven different kitchen appliances or tools!

With it's pressurized cooking it takes HARDLY any time to whip up a quick, delish, healthy meal for the whole family or for meal prepping! Even meats and roasts can be cooked within 20-30mins and are just as tender, juicy, and tasty as when it cooks ALLLL DAY LONG! It's easy to use, just chop, dump, and leave it be!

I bought mine at Kohl's but you can get them anywhere where kitchen appliances are sold and even online. They're approximately $99-$160 depending on size and style.

Here's a picture: