I have much love for chili in all its incarnations: Classic Beef and Beans Chili, White Chicken Chili, Texas-Style Chili, Awesome Vegetarian Four-Bean Chili, and this one, Pressure Cooker Lentil and Black Bean Chili. Each one has its time and place-coming in from a cold winter day, a rainy day in, a family potluck, at a Super Bowl party, a chili contest. This one competes alongside the others for the occasions listed, but it also makes a darn good fair weather meal on those days when you want something substantial but light.
The kiddos in the family are going through a meatless phase but they will eat beans, so I amp up the protein whenever I can. Chili is a great one for that because you can always throw a bunch of beans in chili and it tastes great. Well, not the Texas chili (I hear that would be sacrilege), but the others, especially the others. I like the addition of beans in this dish because it gives more texture. Really, lots of types of beans would work, the choice is up to you-kidney, pinto, cannelloni, garbanzo; personally, I like black beans the best. They’re not as overwhelming as a kidney bean, yet hearty enough to hold up to the lentils, not to mention they’re the perfect size for my kiddos.
Here’s another lentil and pressure cooker great (my wonder pot). Lentil and black bean chili makes for an easy weeknight meal and it also freezes well (making an easy weeknight meal even easier!). Ladle it in a bowl or put it on top of a baked potato and then top away: grated cheese, onions, sour cream, hot sauce, avocado, cilantro, corn chips, pico de gayo. Dig in. Enjoy.