Rene's Lentil Chili

Lentil Chili Makes 6-8 big servings

• 2 yellow onion - diced
• 3 celery stalks - diced
• 3 carrots - ½ inch rounds
• 2 cloves garlic - minced
• 2 ½ cups French or green lentils
• 1-2 tablespoon chili powder (adjust to how spicy you like things and how spicy your powder is)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• ¼ teaspoon garlic powder
• 2 teaspoons diamond kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups broth or water
• 1 15-ounce can diced tomatoes

• Place all of the above in the Instapot, stir to combine.
• Lock the lid on and make sure the pressure valve is closed. Set to cook under HIGH pressure for 15 minutes. It will take about 20 minutes to come up to pressure.
• When the cook time is up, quick release the pressure.

• Optional: Stir in a big handful of chopped spinach into each bowl.

• Refrigerate 1 week or freeze for up to 3 months.

• Rene Suggests I halve ingredients as this makes a LOT.