Name: Pressure-Cooker Andouille Lentil Chili
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12 servings
Cuisine: North America, Cajun
Ingredients: 1 package fully cooked andouille sausage links (14-1/2 ounces), cut into 1/8-inch slices; 1 medium onion, chopped; 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; Optional toppings: Sour cream, jalapeno slices and cilantro

This recipe has been in my family for a number of years, and it's still a hit today. The smoky flavor of the andouille sausage adds a lot to the humble lentils. And you can make it in either a pressure cooker or a slow cooker. —Melody Gow, Mead, Washington

Can you freeze Pressure-Cooker Andouille Lentil Chili?

Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Test Kitchen tip

Slow Cooker instructions: In a large skillet, cook and stir sausage, onion and green pepper with 3 tablespoons water until vegetables are caramelized, 6-8 minutes. Transfer sausage and vegetables to a 5-qt. slow cooker; stir in remaining water and next 8 ingredients. Cook, covered, on high until lentils are tender, 8-10 hours. Top as desired.

TEST KITCHEN APPROVED

Pressure-Cooker Andouille Lentil Chili

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Yield:12 servings

Prep:20 min

Cook:15 min

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Ingredients

1 package fully cooked andouille sausage links (14-1/2 ounces), cut into 1/8-inch slices
1 medium onion, chopped
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
Optional toppings: Sour cream, jalapeno slices and cilantro

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Directions

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 the next 8 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, top with sour cream, jalapeno slices and cilantro.

Nutrition Facts

1 cup: 267 calories, 8g fat (2g saturated fat), 44mg cholesterol, 849mg sodium, 38g carbohydrate (11g sugars, 6g fiber), 17g protein.

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