Instant pot sweet potato and lentil chili

• 2 tablespoons coconut oil (or avocado oil)
• 1 medium yellow onion, finely diced
• 3-4 garlic cloves, minced
• 1 medium red bell pepper, chopped
 (optional)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• himalayan pink salt and black pepper, and more to taste
• 3 cups vegetable broth
• 1 medium sweet potato, peeled and cut into 1/2 inch pieces
• 1 28-ounce can whole tomatoes, crushed with hands
• 3 tablespoons tomato paste
• 1 cup sprouted puy lentils, thoroughly rinsed in cold water + drained
• 1 15-ounce can kidney beans, drained
• 1 15-ounce can black beans, drained
• 1-2 teaspoon maple syrup (optional)

1. Heat oil in a large Instant Pot on Sauté setting. Once hot, add onion and cook 4-5 minutes, stirring frequently, until slightly soft.
2. Add garlic, carrots, red bell pepper, spices, pinch of salt and black pepper—stir until garlic is fragrant, about 1-2 minutes.
3. Add veggie broth and deglaze the pot by scraping up bits from the sides/bottom of the pot.
4. Stir in diced sweet potatoes, crushed tomatoes, tomato paste, lentils and beans, then cover and seal the Instant Pot.
5. Cook on the manual setting and cook at high pressure for 10 minutes then allow a natural pressure release for 10 additional minutes.
6. Turn the Instant Pot to OFF, carefully open, stir the chili then taste and adjust seasonings, as needed.
7. Serve as is, or garnished with avocado slices, minced red onion, cashew sour cream, jalapeños, fresh cilantro and other desired toppings.
8. Store leftovers in the refrigerator up to 4 days, and in the freezer up to 1 month. Reheat on the stovetop.

For serving:

• cashew sour cream
• avocado
• jalapeno
• red onions
• fresh cilantro
• vegan parmesan cheese
• tortilla chips

Cashew sour cream

• makes about 2-1/2 cups
• 2 cups sprouted raw cashews, soaked 2 to 6 hours in 3 cups filtered water
• 2 tablespoons fresh lemon juice
• 2 teaspoons apple cider vinegar
• 3/4 to 1 cup filtered water
• Sea salt, to taste

Drain and rinse cashews. Place in a food processor or Vitamix; add vinegar, salt and half the water (or all the water if you're using a Vitamix). Blend for about 1 minute, scraping sides as necessary. Add remaining water and continue to blend until completely smooth. Taste mixture and adjust taste, as needed adding more lemon juice and/or apple cider vinegar for more "sour." Serve or store in an airtight glass container in the fridge for up to a week or freeze for up to 1 month.