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Instant Pot Red Lentil Chili with Pumpkin and Black Beans
OMG YUMMY20Ingredients
60Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 784 grams fire roasted diced tomatoes (including juice)
- 1 poblano pepper (large, seeded and finely chopped)
- 2 jalapeño peppers (seeded and minced)
- 1 chipotle pepper (from canned gluten-free chipotle in adobo chopped)
- 1 yellow onion (medium, minced)
- 4 cloves garlic (minced)
- 1 1/2 cups chopped walnuts (or 210 g, toasted)
- 2 cups red lentils (or 400 g)
- 1 Tbsp. sauce (or 15 ml, from the chipotles in adobo, or more depending on your heat preference, La Costeña brand is gluten free)
- 2 tsp. salt (or 12 g)
- 3 Tbsp. gluten (or 24 g, free chili powder, Penzey's and McCormick clearly label their products)
- 2 Tbsp. smoked paprika (or 14 g, Penzey's brand is gluten free)
- 7 cups vegetable stock (or 1645 ml, divided, recipe included in book)
- 392 grams pumpkin puree (not pie filling)
- 438 grams black beans (cans, well rinsed and drained)
- avocado slices
- lime wedges
- chopped fresh cilantro
- gluten
- Corn Bread
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