1: Sauté one chopped onion and 4 minced garlic cloves for 5 minutes.
2: Add 1/2 red pepper, 1/2 green pepper, 1 diced jalapeño, 1 can of crushed tomatoes, 3.5 cups of vegetable broth, 1 cup of frozen corn, and 1 cup of rinsed brown lentils.
3: Stir in 2 tablespoons of chili powder, 1 tablespoon of cumin, 1 teaspoon of paprika, 1 teaspoon of onion powder, salt and pepper, and 1/2 teaspoon of cayenne (optional).
4: Pressure cook for 30 minutes, then perform a natural release for 10 minutes.
5: Optionally stir in a can of rinsed black beans and let sit for a few minutes.
6: Serve with shredded cheddar (or vegan cheddar), avocado, and additional jalapeños.
