1/4 medium green pepper, seeded and finely chopped
3 tablespoons plus 4 cups water, divided
2 cups dried lentils, rinsed
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each ) stewed tomatoes
1/4 cup packed dark brown sugar
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar
2 tablespoons chili powder
3 garlic cloves, finely minced
Sour cream,jalapeno slices and cilantro
[Sarah – this was in the unpublished pickup. Nick Iverson tested it a few years ago as a slow cooker recipe. I’ve adjusted the method to be in an Instant Pot so there may be a few adjustments that need to be made.I guessed at the cook time but from what I’ve read it takes about 15 to 20 minutes to cook lentils. Please adjust as needed.]
Select saute or browning setting on a 6-qt. electric pressure cooker; adjust for medium heat. Cook and stir sausage, onion and green pepper with 3 tablespoons water until vegetables are caramelized, 6-8 minutes.Stir in remaining water and all other ingredients.
Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. If desired, serve with sour cream, avocado and jalapeno. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.