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Instant Pot Chilli !!

This is a staple in our house. Its flavorful, thick, rich and comforting.

Enjoy. (Yes, this recipe is specifically for an instant pot.)

1.5 cups dry kidney beans

.5 cups dry lentils (red, orange, yellow, split peas, green......does not matter)

4 large carrots (200mg sodium)

4 celery stalks (240mg sodium)

2 - large yellow onions, diced

2 green bell peppers diced

2 heads (bunches) of broccoli (I like to use 1 frozen bag from Cosco)

4 minced garlic

2 cans of diced tomatoes, no salt added (20 mg of sodium)

2 cans of water

4-5 tbsp Chili powder (Frontier brand - no salt. Double check your chili powder!!)

1 tbsp smoked paprika

3 tbsp brown sugar

1-2 cans of corn, no salt added (I use frozen corn) - The corn is added after the instant pot is done cooking and releasing.

Add the dry beans to the instant pot first, then the can tomatoes and water. This ensures the beans 'see' water to absorb. Everything goes in the pot. Cover, press "Manual" or "Pressure Cook"- set for 25 mins. Manual release or natural release. Add the corn. and stir.

The broccoli falls apart and helps to thicken the chili and give it a meaty look. Garnish with avocado and enjoy.

Yields - a lot........guessing 12 cups. so....22 mg of sodium per cup

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