Our Family Recipes

8 Servings

Ingredients

• 2 Tbsp neutral oil
• 1 onion, diced
• 1 Tbsp or 3 cloves garlic, minced

• 1 green bell pepper, diced
• 2 celery stalks, diced
• 6 oz can tomato paste
• 4 cups vegetable broth or smoked chipotle bouillon
• 1 Tbsp sugar
• 2 tsp smoked paprika
• 2 tsp chili powder
• 2 tsp salt
• 1 tsp cayenne pepper
• 1 tsp ground cumin
• 1 tsp oregano
• 1 tsp pepper
• 30 oz canned green or brown lentils (rinsed and drained)
• 15 oz canned black beans or kidney beans (rinsed and drained)
• 1 Tbsp apple cider vinegar
• 2 tsp Vegemite or Marmite or liquid aminos (optional)
• 1 bay leaf
• 15 oz can diced tomatoes

Instructions

Pressure Cooker

1. Press Sauté. Add oil and when hot, add onion for 2-3 minutes. Add garlic for 1 minute.
2. Press Cancel and add all ingredients. Pressure cook on high for 20 minutes, then natural release.

Slow Cooker

1. Sauté onions and garlic in oil, then add all ingredients and cook for several hours on low, stir occasionally and add water or tomato sauce as needed.