Instant Pot Vegan Chili - Oil-free Kidney Bean Red Lentil Chili

Name: Instant Pot Vegan Chili - Oil-free Kidney Bean Red Lentil Chili
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 serving
Ingredients: 1/4 cup water or broth; 1/2 onion chopped; 4 cloves of garlic; 1 jalapeno or 1/4 cup chopped green bell pepper; 1 cup chopped celery; 1/2 cup chopped carrots; 1/2 red bell pepper or green bell pepper; 15 oz can kidney beans or 1.5 cups cooked; 1/2 cup dry red lentils; 2 tsp ground cumin or a combination of cumin and coriander; 1 to 2 tsp paprika; 1 tsp oregano; 1/2 tsp chipotle chili flakes or powder; 1 to 2 tsp chili powder blend; 1/2 tsp each garlic powder and onion powder; 1 bay leaf optional; 28 oz diced tomato; 1 to 2 tbsp tomato paste; 3/4 tsp salt; 1.5 cups water; Lemon juice to taste; 1/4 cup cilantro; avocado

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5.0

135 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Pressure Cook
9 mins
Total Time
35 mins
Servings
3
Calories
306 kcal
Course
Main Course, Soup
Cuisine
Mexican, gluten-free

Instant Pot Vegan Chili - Oil-free Kidney Bean Red Lentil Chili

Danielle Hudson

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Instant Pot Vegan Chili - Oil-free Kidney Bean Red Lentil Chili. Easy Flavorful Pressure Cooker Vegetarian Chili. Vegan Glutenfree Nutfree Soyfree Recipe. Saucepan Option

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Ingredients

Servings

1/4 cup water or broth
1/2 onion chopped
4 cloves of garlic chopped
1 jalapeno or 1/4 cup chopped green bell pepper
1 cup chopped celery
1/2 cup chopped carrots
1/2 red bell pepper or green bell pepper chopped
15 oz can kidney beans or 1.5 cups cooked , or use black beans
1/2 cup dry red lentils quick cooking lentils (masoor dal)
2 tsp ground cumin or a combination of cumin and coriander
1 to 2 tsp paprika I use a combination of smoked paprika and sweet
1 tsp oregano
1/2 tsp chipotle chili flakes or powder or ancho chili powder
1 to 2 tsp chili powder blend chili blend not pure chili powder, optional
1/2 tsp each garlic powder and onion powder
1 bay leaf optional
28 oz diced tomato with juices
1 to 2 tbsp tomato paste
3/4 tsp salt (less if using salted broth and beans)
1.5 cups water or veggie broth
Lemon juice to taste , cayenne or black pepper for heat
1/4 cup cilantro
avocado , hot sauce, vegan sour cream, chopped onion, tortilla strips, other toppings

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Instructions

Add water or broth to the instant Pot on Saute when hot. Add onion, garlic and jalapeno. Cook for 2 minutes. Stir frequently. Add another tbsp water to deglaze if needed.
Add the veggies and a good dash of salt and mix. Cook for another 2 minutes. (At this point you can add the tomatoes and cook them until tender for 3 to 4 mins, stirring occasionally. This adds a deeper flavor profile or follow next step for quicker).
Add the kidney beans, red lentils, spices, tomato, tomato paste, salt and water and give it a good mix to pick up any stuck bits. (You can also add other cooked beans at this point. Add some corn, veggies, 1/4 cup coarsely chopped walnuts for texture for variation). Add 1/2 cup more water for thinner consistency or if tomatoes werent as juicy..
Close the lid and pressure cook for 8 to 9 minutes (Manual/Pressure Cook, high pressure). Let the pressure release naturally. Mix in 1 to 2 tsp lemon juice and half of the cilantro.
Taste and adjust salt, heat and flavor and add more if needed. Serve hot garnished with chopped onion, jalapeno, cilantro, avocado, hot sauce. See Saucepan instructions in Notes

Notes

For variation: Add a pinch of cinnamon and all spice with the spices.
Use a 1/3 cup red lentils and add a can of black beans for more beany chili.
Saucepan: Follow steps 1 and 2 in a large saucepan over medium heat. Add tomatoes, spices and tomato paste and cook until tender, mash the larger pieces. Add beans, lentils, salt, 2 cups water/broth, mix well. Partially cover and cook for 25 to 30 minutes.
Nutrition is 1 of 3 serves

Nutrition Information

Show Details

Calories 306kcal (15%) Carbohydrates 57g (19%) Protein 18g (36%) Fat 1g (2%) Sodium 682mg (28%) Potassium 1416mg (40%) Fiber 21g (84%) Sugar 13g (26%) Vitamin A 4805IU (96%) Vitamin C 63.2mg (70%) Calcium 193mg (19%) Iron 7.9mg (44%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 306 kcal

% Daily Value*

Calories	306kcal	15%
Carbohydrates	57g	19%
Protein	18g	36%
Fat	1g	2%
Sodium	682mg	28%
Potassium	1416mg	30%
Fiber	21g	84%
Sugar	13g	26%
Vitamin A	4805IU	96%
Vitamin C	63.2mg	70%
Calcium	193mg	19%
Iron	7.9mg	44%