1 cup dried brown lentils, rinsed

1/4 cup minced cilantro

Press Saute on a 6- to 8-quart Instant Pot. Add oil, onion, celery, carrot, bell pepper, garlic and 1/2 teaspoon salt to the pot. Cook, stirring occasionally, until onion starts to soften, about 5 to 7 minutes.

Add chili powder, cumin, oregano and chipotle, and cook and stir for 1 minute.

Add water, tomatoes and lentils; stir to combine.

Place the lid on the Instant Pot, and make sure the release valve is in the "sealing" position. Press Pressure Cook; set timer for 20 minutes (it will take about 20 minutes to come to pressure).

Leave the pressure cooker to "naturally release" for 20 minutes, and then flip the release valve to "venting" to release any remaining pressure. Remove lid, and stir the chili.

Taste, and season with 1/4 to 1/2 teaspoon of salt and garnish with cilantro.

Tasty tips

--Serve with rice and garlic bread.

--Diced avocados and crushed tortilla chips make for a fun garnish

--Leftovers can be stored in an airtight container in the refrigerator for up to four days or frozen for up to three months for a quick weeknight meal.

--There are 15 grams of fiber in a cup of cooked lentils, and that's almost half your daily recommended amount.

-- Once you open the can of chipotles in adobo sauce, you'll usually only add 1 chili per recipe (depending how spicy you like things). To store, transfer the rest of the chipotles and sauce to a resealable containers and store in the fridge. They'll keep for a long time.

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)