Step 1

Soak the lentils and the red beans in water overnight or 8 hours (you can soak them in the same bowl).

Step 2

When you’re ready to cook your chili, rinse and drain the lentils and red beans in a fine mesh strainer and place the strainer over a bowl and allow them to drain. Set aside for now.

Step 3

Prep all of your veggies and measure out all of your spices. Press the saute button on your Instant Pot and let it heat up for 2 minutes.

Step 4

Add the onion, carrot, bell pepper and garlic and saute for 5 minutes, stirring occasionally.

Step 5

Add the smoked paprika, chili powder, coriander powder, cumin powder, dried oregano, allspice, cayenne, salt, Coconut Aminos, diced tomatoes, tomato paste, lentils and red beans. Stir and cook for about a minute and then add the water and stir once more.

Step 6

Lock the Instant Pot lid into place, making sure the nozzle is in the “sealing” position. Use the Manual or Pressure Cook setting and set the timer for 30 minutes.

Step 7

Use the natural release method when the timer goes off. When the pressure is totally out of the Instant Pot, take off the lid, add the corn and stir.

Step 8

Allow the chili to cool before you store it in the fridge. Enjoy!