Serves 6
Ingredients:
1 yellow onion
2 cloves garlic
1 15oz. can petite diced tomatoes (with juices)
1 6 oz. can tomato paste
1 cup brown lentils, uncooked
1 tsp chili powder
1 tsp smoked paprika
1 tsp cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp salt
freshly cracked pepper, to taste
4 cups vegetable broth
1 15 oz. can black beans, drained
1 15 oz can kidney beans, drained
Directions:
1. Dice the onion and mince the garlic. Turn the instant pot on the saute setting. Drizzle a little olive oil in and heat that. Add the onion and garlic to the instant pot and cook until translucent.
2. Turn off the saute setting and add the diced tomatoes, tomato paste, lentils, chili powder, smoked paprika, cumin, onion powder, garlic powder, salt, pepper, and vegetable broth. Stir to combine.
3. Set the instant pot to high pressure for 17 minutes and slow release for 5 minutes.
4. Carefully open the instant pot and stir in the black beans and kidney beans. Close the lid and let it sit on warm for 5-10 minutes. That will heat up the beans and be ready to eat.
5. Top with tortilla chips, sour cream, cheese, and avocado.
