Pressure Cooker Sausage and Lentil Chili is hearty, flavorful, and packed with fiber, protein, and iron!
In this recipe, chili meets and becomes acquainted with lentils and something magical happens! A protein packed, fiber filled, heart healthy, and stomach filling new chili recipe is born. I love beans in my chili but sometimes they’re a bit large. You know those massive kidney beans where you take a spoonful of soup and you come up with one gigantic kidney bean on your spoon surrounded by a little bit of soup?
Well, lentils fix that problem! You still have the texture of beans and the filling nature of them, but lentils are teeny tiny so they allow the other flavors to still have equal shares in each bite. And, it gives the illusion of a thicker soup since they bulk up all the empty brothy spaces!
Chili is a food that I grew up with but didn’t really like. That’s a common thing for me to say (I was a picky eater when I was little), but as I experiment more with different ways to make chili, I keep liking it more and more! If you’re a true Texan, you blaspheme any chili that has beans in it, but I’m not a true Texan so I get to do what I want and call it what I want 😉
I served this chili at our Christmas party this past weekend and it was a hit! I actually made it about a week in advance in my Instant Pot, then covered it with foil and stuck the entire Instant Pot into my freezer. Then, on Sunday morning before the party I popped the Instant Pot back into the base, turned on the slow cooker setting, and it was thawed out and warm by the time the party started that afternoon. Such a simple, easy, stress-free way to host!
- 1 lb sausage
- ½ cup onion
- ½ cup chopped bell pepper
- ½ jalapeno
- 1 cup lentils
- 2 tablespoons chili powder
- ½ teaspoon garlic powder
- 1 bay leaf
- 2 teaspoons salt
- 1 teaspoon cumin
- 1 tablespoon tomato paste
- 15oz pinto beans, rinsed and drained
- 15oz black beans, rinsed and drained
- 14oz crushed tomatoes
- 14oz diced tomatoes
- 4 cups water
- 2 cups beef broth
- Brown sausage in pressure cooker until no longer pink. Be sure to crumble the sausage as it cooks.
- Remove grease then add onion, bell pepper, and jalapeño to sausage and sauté for 3-5 minutes.
- Add all remaining ingredients, stir, and lock lid.
- Set to high pressure for 30 minutes, or if you are using an Instant Pot, press Bean/Chili normal.
- When time is up, let pressure naturally release for 10 minutes, then release all remaining pressure.
- Serve with a dollop of sour cream or plain greek yogurt.
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