Lentil Quinoa Chili

I am always looking for vegetarian meals and this was delicious! Everyone at the Lee house loved it. If you don't have an Instapot just sauté veggies then simmer everything else until cooked through. This was a little thinner than I like chili, next time I make it I will probably omit the extra can of water or add an extra can of beans.


Ingredients

1 onion, diced
4 cloves garlic, minced
1 stalk of celery, chopped
2 bell peppers, diced
1 15 oz can diced tomatoes (I blended these before I added them)
4 cups vegetable or chicken broth
1 can water (use the can from the tomatoes)
1 cup brown or green lentils, rinsed and sorted
1 15 oz can pinto beans (or your favorite bean)
3 teaspoon chili powder
2 teaspoons cumin
1 1/2 teaspoons oregano
1/3 cup quinoa, uncooked and rinsed
1 8 oz can tomato sauce
1 teaspoons salt
1/2 teaspoon black pepper

Directions

1. Set instapot to saute mode. Saute first 4 ingredients until softened. (If in a hurry you can skip this step).

2. Place all other ingredients in instapot.

3. Top with the lid, close the valve and set the timer for 20 minutes on high (manual) pressure. (Mine took about 15 minutes or so to come up to pressure)

4. Once the pot beeps, allow to release naturally for 10 minutes, then quick release.

5. Serve with shredded cheese, sour cream, green onions, cilantro, or avocados.