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INGREDIENTS
This makes ~4 servings.
1 onion – finely chopped
5 cloves garlic – minced
1 jalapeno – finely chopped
3 stalks celery – finely chopped
1 cup cilantro or parsley – finely chopped
1 small sweet potato – cut into small cubes (about 2 cups)
1 tbsp chili powder
2 tsp cumin
1 tbsp cacao or cocoa powder (optional but adds flavor)
1 tsp paprika
1-2 teaspoon salt
½-1 teaspoon black pepper (to taste)
1 can full fat coconut milk
½ cup green or brown dried lentils
1 can pinto beans – drained
1 can chickpeas – drained
1 cups vegetable broth
1 16 oz jar green salsa
INSTRUCTIONS
Add onion, garlic, jalapeno, celery and scallions to your instant pot with a splash of oil and use the sautee function for 8 minutes. If you are cooking on the stove top add the same ingredients to a large pot over medium heat and saute for 8 minutes.
Add all remaining ingredients to your instant pot or stove top pot. If using instant pot set to 15 minutes high pressure and then do a natural release. If using your stove top, bring chili to a simmer and simmer for 20-25 minutes or until everything is cooked through.
Let chili cool and serve with your favorite toppings.