vegan bean and lentil white chili with coconut milk
This vegan bean and lentil white chili with coconut milk is a delicious chili recipe.
Ingredients
- 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 tablespoon chili powder
- 2 teaspoon cumin
- 1 tablespoon cacao or cocoa powder optional but adds flavor
- 1 teaspoon 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.
Notes
This makes ~4 servings.
Nutrition
Calories: 439kcalCarbohydrates: 48gProtein: 13gFat: 25gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1717mgPotassium: 1249mgFiber: 16gSugar: 13gVitamin A: 10025IUVitamin C: 17mgCalcium: 129mgIron: 6mg
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