Red lentil chili from Vegan Richa's Instant Pot™ Cookbook: 150 Plant-based Recipes from Indian Cuisine and Beyond (page 203) by Richa Hingle

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  • Serves : 4

  • EYB Comments

    See recipe for variations. Can substitute water for vegetable stock; cooked kidney beans, cooked black beans, or cooked pinto beans for canned kidney beans; a combination of ground cumin and ground coriander for ground cumin; ancho chile powder or chipotle powder for dried chipotle chile flakes; green onions for cilantro; and green bell peppers for red bell peppers.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations. Can substitute water for vegetable stock; cooked kidney beans, cooked black beans, or cooked pinto beans for canned kidney beans; a combination of ground cumin and ground coriander for ground cumin; ancho chile powder or chipotle powder for dried chipotle chile flakes; green onions for cilantro; and green bell peppers for red bell peppers.

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