Black lentils hold their shapes while red lentils break down slightly to thicken the chili. This is one of those dishes that tastes best after the flavors have a chance to blend, so if possible, make it ahead of time and reheat before serving.
1large bell pepper, any color, choppedabout 1 cup or 5 oz.
1tablespoonmild chili powder
1teaspoonmexican oreganoor regular oregano
1/2teaspoonchipotle chile powderor to taste
1cupblack beluga lentilsrinsed and picked over, see notes below
1/4cupsplit red lentils or masoor dalrinsed and picked over
4cupslow-sodium vegetable brothI use Pacific Foods Organic
116-ounce canfire-roasted tomatoes
1teaspoonlow-sodium soy sauce or gluten-free tamari or coconut aminos
1teaspoonsaltoptional or to taste
Heat your pressure cooker (use the “sauté” or “brown” setting on electric PC’s). Add the onions and cook until they begin to brown, adding water by the tablespoon if they start to stick. Add the peppers and garlic and cook for another couple of minutes, adding water as needed.
Add all the dry spices and the lentils and cook while stirring for another minute. Stir in the vegetable broth and tomatoes. Lock the lid in place, and bring to high pressure (switch to high pressure setting on electric PC and set timer for 10 minutes). After 10 minutes at high pressure, remove from heat or turn off and allow pressure to come down naturally for at least 10 minutes.
Use a quick release method to release the pressure and open the lid carefully. Stir and check that lentils are tender; if not, cover loosely with the lid and heat on low (“warm” setting) until they are soft. Add the vinegar, soy sauce, and salt to taste. If the chili seems too thick, add additional broth or water. Check seasonings and add extra to taste. Serve sprinkled with chopped fresh parsley or cilantro.
If you don’t have a pressure cooker, follow the first steps to brown the vegetables in a large Dutch oven or pot. Then simply cook, covered, on low until the lentils are done, adding additional water or broth if it gets too thick. Allow at least 30 minutes.If you can’t find black beluga lentils, try using French green lentils, also known as puy lentils.Sodium content assumes 1 teaspoon of salt; if not using salt, actual amount per serving is 230mg.This chili is zero points on Weight Watchers Freestyle if you use a vegetable broth that doesn't have points.