Hey yall! Welcome to my channel @Plant Based Storm . I am so excited to share with you a recipe for maximum weight loss. Since fall is in the air the warmth and comfort of chili sounded amazing. Come hang out with me and lets cook some delicious plant based chili that not only taste good, but is good for you as well!
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Recipe ( CUT veggie amount in HALF to make a more manageable pot of chili for the 6 quart instant pot) or if you soak beans overnight use the recipe in its entirety and cook on the stove.
Veggies: 1 red onion 1 sweet onion 3 ribs of celery 1 zucchini 3 carrots 1 squash 1 bell pepper 1 jalepeno a handful of your favorite cherry tomatoes 1-18 oz jar of crushed tomatoes 1 quart of low-sodium veggie broth
Beans: 1 cup each of black, pinto, adzuki and red lentils
Spices: 2 tbsp of chili powder ( or to taste) 2 tbsp of smoked paprika ( can sub regular if needed) 1 tbsp oregano 2 tsp of cayenne (optional or more if you like it spicier) 2 tsp of unsweetened cocoa powder 1 tsp of garlic powder 1 tsp of onion powder
Directions: Dice all veggies and saute until tender with all the spices. Add the jar of crushed tomatoes, veggie broth and all the beans. Pressure cook for 40 minutes until done.
