Instant Pot Chili Instructions:

1. Press the “Sauté” button on the Instant Pot.  Add oil, followed by the onion and red pepper.  Sauté for 5 minutes, stirring occasionally, until the onion has softened.  Add garlic and sauté for 1 more minute, stirring occasionally.  Press the “Cancel” button.
2. Add the remaining ingredients to the bowl of the Instant Pot.  Place the lid on and set to “Sealing.”  Using the “Manual” button, cook the chili on high pressure for 12 minutes, followed by a quick release.
3. Taste and season with salt and pepper (or any other additional seasonings) as needed.
4. Serve immediately, piled high with all of your favorite toppings.  Or transfer to a sealed container and refrigerate for up to 3 days, or freeze for up to 3 months.

Crockpot Chili Instructions:

1. Add all ingredients to the bowl of a slow cooker, and stir briefly to combine.
2. Cover and cook on high for 3-4 hours or on low for 6-8 hours, until the lentils are tender.
3. Taste and season with salt and pepper (or any other additional seasonings) as needed.
4. Serve immediately, piled high with all of your favorite toppings.  Or transfer to a sealed container and refrigerate for up to 3 days, or freeze for up to 3 months.

Stovetop Chili Instructions:

1. Heat oil in a large stockpot over medium-high heat.  Add onion and red pepper and sauté for 5 minutes, stirring occasionally, until the onion has softened.  Add garlic and sauté for 1 more minute, stirring occasionally.
2. Add the remaining ingredients and stir to combine.  Continue cooking until the chili reaches a simmer.  Then reduce heat to medium-low, cover, and continue cooking for 20 minutes, or until the lentils have softened.
3. Taste and season with salt and pepper (or any other additional seasonings) as needed.
4. Serve immediately, piled high with all of your favorite toppings.  Or transfer to a sealed container and refrigerate for up to 3 days, or freeze for up to 3 months.