Pressure-Cooker Andouille Lentil Chili Recipe
0 likes
Servings: 12 servings.
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
