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Pressure-Cooker Andouille Lentil Chili

1 review
Total Time
Prep: 20 min. Cook: 15 min. + releasing

By Taste Of Home Editorial Team

Recipe by Melody Gow, Mead, Washington

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 01, 2023

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

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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

    1 review
    Prep Time 20 min
    Cook Time 15 min
    Yield 12 servings

    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
    Text Ingredients

    Directions

    1. 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.
    2. 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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