PRESSURE-COOKER ANDOUILLE LENTIL CHILI

Pressure-Cooker Andouille Lentil Chili image

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

Provided by Taste of Home

Time 35m

Yield 12 servings.

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : Calories 267 calories, Fat 8g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 849mg sodium, Carbohydrate 38g carbohydrate (11g sugars, Fiber 6g fiber), Protein 17g protein.