Traditionally served over spaghetti or other type of pasta, this chili is very filling and delicious.
Put the cup of green lentils in your pressure cooker with one cup of water. Cook on high pressure for 8 min, then release pressure. Remove lid, once pressure is released and then add all the rest of ingredients, stir well, then turn on pressure cooker to high pressure, 15 minutes. I let mine sit at natural release for about 10 min, then did manual release of pressure. That is it. Easy as pie. Serve with toppings of your choice. Traditionally Cincinatti chili is served over spaghetti noodles, I simply put some whole wheat mini ziti in mine during the last phase of cooking so it was good to go. Pasta of any sort is optional of course, I know some may find it strange to serve pasta in or under their chili. Other toppings you may want to consider are scallions, chopped onions, non dairy cheese, or just use your imagination. Enjoy! This makes 6 servings of approx 275 calories ea, not counting pasta.
- Ingredients:
- 1/2 of a med white onion, chopped fine
- 1 cup corn kernels, I used frozen.
- 1-2 tbsp. chili powder
- 1 tsp. cumin
- 1/2 T unsweetened cocoa, dissolved in water.
- 1 t garlic powder
- 1 tsp. cinnamon
- 1 tsp. smoked paprika
- 1-3 T Louisanna Hot Sauce, depends how much heat you like.
- 8 oz. can tomato sauce
- 8-12 oz veg broth
- 12 oz can diced tomatoes with juice
- 1 cup green lentils, rinsed
- 1 can red kidney beans drained and rinsed
- 1 can black beans drained and rinsed
- 2 cups finely diced mushrooms
- 1/2 of med sweet potato peeled and diced small
- 3 T Ketchup
- 1-2 T taco seasoning
- S&P to taste
- 6 drops of liquid smoke
- Handful of whole wheat pasta, traditionally served over spaghetti. OPTIONAL!
Put the cup of green lentils in your pressure cooker with one cup of water. Cook on high pressure for 8 min, then release pressure. Remove lid, once pressure is released and then add all the rest of ingredients, stir well, then turn on pressure cooker to high pressure, 15 minutes. I let mine sit at natural release for about 10 min, then did manual release of pressure. That is it. Easy as pie. Serve with toppings of your choice. Traditionally Cincinatti chili is served over spaghetti noodles, I simply put some whole wheat mini ziti in mine during the last phase of cooking so it was good to go. Pasta of any sort is optional of course, I know some may find it strange to serve pasta in or under their chili. Other toppings you may want to consider are scallions, chopped onions, non dairy cheese, or just use your imagination. Enjoy! This makes 6 servings of approx 275 calories ea, not counting pasta.