Servings
Font
Back
0 from 579 votes

Instant Pot Lentil Chili

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
35 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 6 servings
Course: Soup
Cuisine: American

Ingredients

  • 1 1 pound lean ground beef or turkey optional
  • ½ ½ cup chopped yellow or white onion
  • 2 2 cloves garlic finely minced (or 1/2 teaspoon garlic powder)
  • 1 (28-ounce) 1 (28-ounce) can crushed tomatoes
  • 4 4 cups low-sodium chicken broth
  • 1 ½ 1 ½ cups (about 340-397 grams) brown lentils rinsed, picked through and drained
  • 1 1 medium green bell pepper cored, seeded and small diced
  • 1 ½ 1 ½ tablespoons chili powder
  • 1 1 tablespoon brown sugar
  • 1 1 teaspoon dried oregano
  • 1 1 teaspoon cumin
  • 1 1 teaspoon salt
  • ¼ ¼ teaspoon black pepper
  • All the chili toppings your heart desires

Instructions

    Cup of Yum
  1. Instant Pot: Using the saute function, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
  2. Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper. Secure the lid. Cook on high pressure for 10 minutes. Let the pressure naturally release for 10 minutes (if you are impatient, you can quick release right away, but liquid may sputter through the valve). After 10 minutes, quick release the remaining pressure.
  3. Stir the chili and add any additional broth if you want to thin out the consistency (it will thicken as it cools). Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.
  4. Stovetop: In a 5- or 6-quart pot over medium heat, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
  5. Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper. Bring the mixture to a boil and then reduce to a simmer. Cook for 30-40 minutes until the lentils are tender, stirring occasionally and moderating heat so the chili doesn't burn on the bottom.
  6. Add additional broth, if desired, to thin out the chili. Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.
  7. Slow Cooker: In a 10- or 12-inch skillet over medium heat, brown the ground turkey/beef (if using) with the onions and garlic, breaking up the meat into small pieces as it cooks. Drain any excess grease.
  8. Add the ground meat to the insert of a 6-quart or larger slow cooker. Add the crushed tomatoes, chicken broth, lentils, green bell pepper, chili powder, brown sugar, oregano, cumin, salt, and pepper.
  9. Cover the slow cooker and cook on low for 6-8 hours. Stir the chili, and add any additional broth if you want to thin out the consistency (it will thicken as it cools). Add additional salt and pepper to taste, if needed. Serve with any and all chili toppings your heart desires.

Nutrition Information

Serving 1 Serving Calories 346kcal (17%) Carbohydrates 42g (14%) Protein 34g (68%) Fat 6g (9%) Saturated Fat 2g (10%) Cholesterol 47mg (16%) Sodium 613mg (26%) Fiber 17g (68%) Sugar 7g (14%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories

% Daily Value*

Serving 1 Serving
Calories 346kcal 17%
Carbohydrates 42g 14%
Protein 34g 68%
Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 47mg 16%
Sodium 613mg 26%
Fiber 17g 68%
Sugar 7g 14%

* Percent Daily Values are based on a 2,000 calorie diet.