4cupslower-sodium vegetable brothor 2 cans (14.5 ounces each) plus 1/2 cup water
2cupsbrown lentilsrinsed and picked over
1 or 2chipotles in adobo sauceseeded and chopped
1/2cupsun-dried tomotoes (about 10 halves)chopped
Rate this recipe!
In Instant Pot using saute function, cook onion and bell pepper in oil, uncovered, for 3 minutes, or until softening. Stir in garlic and 2 tablespoons chili powder and cook 1 minute. Hit cancel to turn off saute function.
Stir in tomatoes, broth, lentils, chipotles, and sun-dried tomatoes. Cover and lock lid. Select
Manual and cook at high pressure for 12 minutes. Once cooking is complete, release pressure by using a quick release. Stir in cumin, salt and remaining 1 tablespoon chili powder. Cover and
keep warm for 10 minutes until thickened slightly and flavored through.
Serve with avocado, Cheddar, cilantro, sour cream, and lime wedges.
EACH SERVING: ABOUT 315 CALORIES, 19G PROTEIN, 53G CARBOHYDRATE, 4G TOTAL FAT (0G SATURATED), 18G FIBER, 932MG SODIUM.