Lentil Tortilla Stew

1 cup onion, diced

1 bell pepper, diced

1-2 jalapeños, diced (depending on spice preference)

2.5 cups chicken broth (or vegetable broth if needed)

15 oz canned tomato sauce or crushed tomatoes

1/2 cup mild or medium salsa verde (or your favorite salsa!)

1 tablespoon tomato paste

15 oz can black beans, drained & rinsed

15 oz can pinto beans, drained & rinsed

1 cup corn, (fresh, canned, or frozen)

3/4 cup dried red lentils

1-2 tablespoons of In Emily’s Kitchen Fiesta Blend

Toppings:

Tortilla chips

Jalapeño

Greek yogurt or sour cream

Shredded cheese

Pico de Gallo

Cilantro

Avocado

Chopped red onions

Lime

Chop your veggies and measure out all your ingredients.
Now, add everything to the Instapot. Give it a quick stir.
Place the Instapot lid on and seal. Set it to high pressure for 15 minutes and then allow for natural release. That’s it!
It’s ready to serve, just fill a bowl and add whatever toppings you want – I used shredded cheddar cheese, Greek yogurt, Pico de Gallo, jalapeños!

Enjoy! with love + salt, Em