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Gluten Free Instant Pot Vegetarian Chili

A quick, easy, inexpensive yet nutritious Instant Pot meal full of protein and flavor.

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Wash and chop your peppers. Peel and chop your onions. Coat the bottom on the instant pot with olive oil and heat on Sauté mode. Once the oil is hot, add in your peppers and onions and stir to coat all vegetables. Sauté approximately 6 minutes. (see video)

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While vegetables are getting soft, chop garlic. Add into pot after the 6 minutes are up and stir. Cook approximately 2 more minutes then turn off. (see video)

Add the tomatoes, broth, lentils, onion powder, garlic powder, sazon, oregano and salt. Stir well. Lock the lid of the Instant Pot. Cook on high pressure for 12 minutes. (see video)

Drain and rinse all the beans. Once the 12 minutes are done, do a quick release to release steam. Uncover and add all the beans. Stir well. Cover and let sit on warm for 6 minutes. (see video)

Serve and enjoy. I served mine with grated cheddar cheese. I also had the chili the next day for lunch and put it over white rice.


1 red pepper

1 green pepper

3 small yellow onions

3 or 4 garlic cloves

olive oil

1 cup dry lentils

2 cans diced tomatoes

2 cups vegetable broth

salt to taste

onion powder to taste

garlic powder to taste

oregano to taste

1 packet Goya Sazon

1 can white beans

1 can kidney beans

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