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Pressure-Cooker Andouille Lentil Chili

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
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    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


  • 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.
  • 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. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little 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 all other ingredients. Cook, covered, on high until lentils are tender, 8-10 hours.
  • 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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    Average Rating:
    • M
      Jan 28, 2021

      This is very good. The 'sauce' has a good flavor. I would have given 4.5 if I could have. I used chicken andouille, so it would probably be better with using the 'real' sausage called for. Also, next time, I would cut down on the amount of chili powder as I do not have much 'heat' tolerance. I will definitely make again. It is a good recipe to make and freeze. I would pair with some cornbread to make a tasty winter weekend meal.