Really great lentil chilli recipe. Would make the following notes for next time:
-pressure cook manually on highest pressure setting for 10 min, then let naturally release for 10 min before quick releasing
-if using indian red chilli powder use 1/2 tbsp as it’s much spicier than regular chilli powder
-i used TJs hearty veg broth and the base was very tasty, but I didn’t use the whole box to keep the chilli thicker—I recommend 3 cups, then adding more and pressure cooking on high again for another 5 min if needed to dilute (what I did)
-I used about 52 g of double concentrated tomato paste which is about 1.8 oz instead of 6 oz as recommended in recipe
-accidentally added 1/2 tsp garlic powder instead of 1/4 but it was still good lol
-i think the smoked paprika is a must in this one—don’t skip this!!
