Instant Pot black eyed peas lentils butternut squash Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ¾ cup Black eyed peas soaked in warm water for at least 20-30 minutes
½ cup red lentils/ orange masoor dal washed 2-3 times and drained (no soaking necessary )
2 tablespoon avocado oil / cooking oil
2 cups chopped onions
5-6 cloves garlic chopped/ grated or 1 tablespoon paste
2 teaspoon freshly grated ginger (optional)
1 teaspoon turmeric (optional)
1 celery stalk chopped roughly
1 cup cubed bell peppers
2 carrots chopped
2 cups cubed butternut squash
1 small zucchini chopped
2 cups low sodium veg broth or water
5-6 fresh tomatoes pureed i.e 3 cups tomato puree fresh/ canned
1 piece chili in adobo from the can or 2 teaspoon paprika
2 cups spring greens (optional)
Fistful of chopped fresh cilantro
1 tablespoon dried oregano
Salt to taste
Pepper to taste
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Directions: |
Directions:Puree the tomatoes along with the chili in adobo and keep aside.
Switch IP on Sautee mode.
Add oil and after 30 seconds add in the onions . Saute for a minute.
Now add in the ginger garlic. Sautee for 30 seconds.
Now throw in the veggies , lentils , beans, broth, tomato puree except BUTTERNUT SQUASH & spring GREENS.
Add in the spices except SALT.
Give the chili a quick stir .
Top it with Butternut Squash and do not stir .
Close the lid. Press cancel SAUTE
With valve on the SEALING position press MANUAL high pressure 6 minutes.
NPR ( natural pressure release) . Open the lid.
Add salt and gently give it a stir .
Test if the beans are cooked by smashing one.
If adding greens , press SAUTE and add them . Cook for a minute until they are wilted.
Taste test and adjust spices if necessary.
Chili thickens more once it starts cooling down. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:20 |
Personal
Notes: |
Personal
Notes: I add salt after the chili is done because beans take a bit longer to cook if salt is added.
I top squash rather than mixing in so that it doesn’t turn mushy and stay intact texture wise.
Use 7-8 cups of veggies in total .
If using any other beans like chickpeas or black beans then use already cooked ones before adding it to the chili as it requires to be soaked overnight and has a longer cooking time than black eyed peas. Adding it raw along with the other chili ingredients isn’t recommended as the veggies will turn mushy and loose texture.
The spice level for this chili is 3 on 5 , 5 being the hottest.
You may sub butternut squash with sweet potato or white potato .
I have used fresh tomato puree , you may sub it with canned puree or crushed tomato & not tomato paste.
If skipping lentils mix ¼ cup yellow corn flour/ masa harina flour mixed in ½ cup of water and add after NPR opening the lid. And let it thicken on saute mode for 2 minutes. This will thicken the chili without using lentils.
Leftover chili can be stored in the refrigerator up to 4 - 5 days and freeze up to 2 months.
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