- 2 cups Lentils
- 4 cups Crushed Tomatoes
- 3 cups Water or Vegetable Broth
- 2-3 cups cooked Beans
- 1 large Onion, chopped
- 6 cloves Garlic, crushed and minced
- 1 can green chilis
- 2 large Red Peppers, chopped
- 1 large Yellow Pepper, chopped
- 3 Tablespoons Chili Powder
- 2 Tablespoons Cumin
- 1 tbsp tomato paste
- pepper and salt, to taste, after cooking has taken place
- 2 Tablespoons Dried Parsley
- 1½ Tablespoons Dried Cilantro
- oregano 1/2 -1 tbsp.
- Set Instant Pot to saute setting. Add the olive oil and allow to heat for 1 minute. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, chili powder, oregano and cumin, and cook for 1 minute. Add the tomato paste and cook, stirring constantly, for 1 minute.
- Add the vegetable broth, crushed tomatoes, black beans and stir to combine.
- Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 15 minutes.
- Once the time is expired, wait for 10 minutes, then carefully use the quick release valve to release the steam. Stir in the cilantro & Serve.