There’s nothing quite like a bowl of chili on a cold, dreary day. It warms you up from the inside out and you can batch cook it, leaving you plenty of leftovers for those days you might be tempted to order a pizza instead of prepping dinner yourself.
Chili has long been one of my favorite dinners to put into rotation for winter meal planning. But for the longest time, I thought a good chili had to be meaty! After all, that’s what makes it hearty – right?! But when I switched to eating a mostly vegan diet, I was left wondering if I’d still enjoy this dish. Enter red lentils. Lentils are excellent for thickening up dishes (hello, hearty!) and are both nutritious and very inexpensive. With a little help from the Instant Pot, this cheap-yet-filling meal can be done and on the table in less than 30 minutes!
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You can easily adjust the heat by changing the amount of chili powder and sriracha in this recipe. Cooking for your littles? Reduce or omit the sriracha. Cooking for your quirky relative who practically collects hot sauces? Bump it up! No matter what, you and your guests will love this delicious, rich chili so much you won’t miss the meat one bit.
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