Instant Pot lentil and bean chili

Name: Instant Pot lentil and bean chili
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving
Ingredients: 2-3 tbsp olive oil; 1 large onion; 3 large garlic cloves; 1 1/2 tsp salt; 1 tsp ground cumin; 1 tsp hot chili powder; 1/2 tsp paprika; 1/2 tsp ancho chili paste; 1 red bell pepper finely diced; 1 green bell pepper finely diced; 1 yellow bell pepper finely diced; 1 cup (160g) black beans, rinsed; 1 cup (160g) green lentils, rinsed; 1 cup (180g) red split lentils, rinsed; 2x 15oz (400g) canned chopped tomatoes; 4 cups (950ml) hot vegetable stock; Handful Fresh coriander (cilantro)

User Reviews

4.8

66 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
6
Calories
302 kcal
Course
Main Course
Cuisine
American

Instant Pot lentil and bean chili

Shawn Wheeler

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This Instant Pot lentil and bean chili is hearty, healthy, delicious and budget-friendly. Mild enough for kids to enjoy and endlessly versatile: serve over rice, as jacket potato filling, in taco salad, nachos or turn into a burrito. Dial up the spice by adding some ancho chilli paste if you like it hot!

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Ingredients

Servings

2-3 tbsp olive oil or use Fry Light for Slimming World version
1 large onion finely diced
3 large garlic cloves minced
1 1/2 tsp salt
1 tsp ground cumin
1 tsp hot chili powder
1/2 tsp paprika
1/2 tsp ancho chili paste (optional)
1 red bell pepper finely diced
1 green bell pepper finely diced
1 yellow bell pepper finely diced
1 cup (160g) black beans, rinsed
1 cup (160g) green lentils, rinsed
1 cup (180g) red split lentils, rinsed
2x 15oz (400g) canned chopped tomatoes in juice
4 cups (950ml) hot vegetable stock from 1 cube
Handful Fresh coriander (cilantro) leaves to garnish

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Instructions

Add the oil into your pressure cooker and select the ‘Sauté’ function. Alternatively use a low calorie cooking spray such as Fry Light.
Add the chopped onion and sauté for about 3 minutes, then add the garlic, spices and seasoning. Stir to combine.
Add the peppers, and paste if using, and stir for 2 minutes.
Stir in the beans, lentils, tomatoes and stock.
Set your vent to ‘sealing’ and cook for 25 minutes on high pressure. Allow the pressure to release naturally for 20 minutes then manually release.
Taste the seasoning and adjust if necessary.
Serve over rice, as jacket potato filling, in taco salad, nachos or turn into a burrito.

Notes

I used a 6L/Q Instant Pot Duo for this recipe.
I used unsalted canned tomatoes, if you use salted reduce the added salt in the recipe.
Although the active pressure cooking time is 25 minutes (plus 5 minutes sautéing) the recipe requires 20 minutes natural release so factor that in when making the recipe.
This recipe is FREE on Slimming World if you use a low calorie cooking spray. Any cheese topping is a healthy extra. Avoid adding avocado which is very high in SYNS. Only 8 Smart Points for those on Weight Watchers!

Nutrition Information

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Calories 302kcal (15%) Carbohydrates 45g (15%) Protein 18g (36%) Fat 5g (8%) Sodium 1220mg (51%) Potassium 689mg (20%) Fiber 21g (84%) Sugar 2g (4%) Vitamin A 585IU (12%) Vitamin C 3.1mg (3%) Calcium 44mg (4%) Iron 5.5mg (31%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 302 kcal

% Daily Value*

Calories	302kcal	15%
Carbohydrates	45g	15%
Protein	18g	36%
Fat	5g	8%
Sodium	1220mg	51%
Potassium	689mg	15%
Fiber	21g	84%
Sugar	2g	4%
Vitamin A	585IU	12%
Vitamin C	3.1mg	3%
Calcium	44mg	4%
Iron	5.5mg	31%