Hickory-Maple Smoked Chili

By Lise-Anne Michel {Plum Planted}

Makes about 12 cups

Plant Based, Vegan, Gluten-free, Dairy-fre, Oil-free, Refined Sugar-free.


Ingredients:

1 c. dried kidney beans, soaked, rinsed & drained

1 c. dried black beans, soaked, rinsed & drained

1 c. dried green (or brown) lentils, soaked, rinsed & drained

6 c. water

1 c. pasta sauce

1 onion, diced (about 1 1/2 c.)

2 bell peppers, diced (about 1 1/2 c.)

2 carrots, grated

1 stalk celery, chopped

1/4 c. water for sauteing

1 1/2 t. each of salt

1 1/2 t. onion powder

1 1/2 t. garlic powder

1 1/2 t. chili powder

3/4 t. cumin

2 T maple syrup

Liquid smoke to taste


Method:

1. In an Instant Pot, combine kidney beans, black beans, lentils, water and pasta sauce.

2. Place lid on Instant Pot securely, and be sure steam valve is turned to the "sealed" position.

3. Cook on manual setting for 25-35 minutes, depending on desired thickness, and naturally releasing pressure when the cook time is complete.

4. Meanwhile, combine onion, bell peppers, carrots, celery and water in a large frying pan, and cook over medium heat until vegetables are tender.

5. Once the Instant Pot has finished its natural release, add sauteed veggies to the instant pot, along with salt, onion powder, garlic powder, chili powder, cumin, maple syrup and liquid smoke.

6. Secure lid once more, with valve in sealed position, and cook on manual setting for an additional 2 minutes.  Quick release pressure.

7. Serve