Instant Pot Cincinnati Chili
Spiced red lentils make a protein packed base for this easy Instant Pot Cincinnati Chili that is a vegan version of Skyline chili that can also be simmered on the stovetop.
Servings: 4 Serving
Calories: 300kcal
Ingredients
- 3/4 cup red lentils , soaked
- 1 yellow onion , diced
- 1 15 ounces can tomato sauce , low sodium
- 3 cups water
- 1 Tablespoon vegetable bouillon
- 3 garlic cloves , minced
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon chili powder
- 1 Tablespoon cinnamon
- 1 Tablespoon tomato paste
- 2 Tablespoons garlic powder
- 2 teaspoons unsweetened cocoa powder
- 1/4 teaspoon ground allspice
- pinch of pepper
- pinch of brown sugar
- 8 ounces gluten free or regular spaghetti noodles , cooked
- vegan sour cream, vegan cheese, pinto beans, chopped onions , for serving
Instructions
- On your Instant Pot Sauté mode, water Sauté your onion and garlic for 3 - 5 minutes until onion is translucent.
- Add in all other ingredients - except spaghetti - and stir well to combine.
- Close lid and set Instant Pot valve to Sealing. Pressure cook on Manual for 10 minutes.
- After Quick Release by setting your valve to Venting. You can also Natural Release if you would like.
- While your Cincinnati chili cooks in the Instant Pot, prepare spaghetti noodles according to package directions.
- To serve, put your cooked noodles in a bowl then top with your favorite optional toppings listed above!
Notes
- No Instant Pot? No worries! You can simmer this on the stovetop for 45 minutes to an hour - the longer you simmer, the better the flavor!
- Store in refrigerator for 4-5 days. To freeze, let cool completely. Then store in freezer safe containers up to 3 months. When ready to use, thaw, reheat and serve.
Nutrition
Calories: 300kcal