Posole Recipe

Lentil Chili with Lime Crema Pressure Cooker

Lentil Chili With Lime Crema Pressure Cooker

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 10 minutes at HIGH pressure

CHILI

• 2 tablespoons olive oil
• 1 medium yellow or white onion, chopped
• 1 large red bell pepper, seeded and chopped
• 2 ribs celery, sliced ¼ inch thick
• 4 cloves garlic, finely chopped
• 5 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano, preferably Mexican
• 1 (16-ounce) package brown lentils, rinsed and picked over
• 7 cups vegetable broth
• 2 (14.5-ounce) cans diced tomatoes in juice, undrained
• sea salt.
• ½ cup chopped fresh cilantro

LIME CREMA

• ½ cup sour cream
• ½ cup plain Greek yogurt

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat
2. Add the onion and bell pepper and cook, stirring occasionally, until they begin to soften, about 5 minutes
3. Add the celery and garlic and cook 1 minute, stirring
4. Add the chili powder, cumin, and oregano; stir until warmed
5. Add the lentils, broth, and tomatoes and their juices
6. Bring to a boil
7. Close and lock the lid
8. Set the burner heat to high
9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
10. Set a timer to cook for 10 minutes
11. In a small bowl, whisk together the Lime Crema ingredients until smooth
12. Cover and refrigerate until using
13. Remove the pot from the heat
14. Open the cooker with the Natural Release method; let stand for 10 minutes
15. Be careful of the steam as you remove the lid
16. Stir the chili and taste for salt
17. Stir in the cilantro
18. Serve the chili warm in bowls, topped with a dollop of crema