Pressure-Cooker Andouille Lentil Chili

Name: Pressure-Cooker Andouille Lentil Chili
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; Sour cream, jalapeno slices and cilantro

"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 humble lentils. And you can make it in either a pressure cooker or a slow cooker. —Melody Gow, Mead, Washington..."

INGREDIENTS

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1 package fully cooked andouille sausage links (14-1/2 ounces) cut into 1/8-inch slices

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1 medium onion, chopped

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1/4 medium green pepper, seeded and finely chopped

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3 tablespoons plus 4 cups water, divided

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2 cups dried lentils, rinsed

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2 cans (15 ounces each) tomato sauce

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2 cans (14-1/2 ounces each ) stewed tomatoes

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1/4 cup packed dark brown sugar

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1/4 cup Worcestershire sauce

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1/4 cup red wine vinegar

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2 tablespoons chili powder

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3 garlic cloves, finely minced

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Sour cream, jalapeno slices and cilantro

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