Instant Pot Vegan Chili - Oil-free Kidney Bean Red Lentil Chili
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Pressure Cook
9 mins
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Total Time
35 mins
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Servings
3
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Calories
306 kcal
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Course
Main Course, Soup
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Cuisine
Mexican, gluten-free
Instant Pot Vegan Chili - Oil-free Kidney Bean Red Lentil Chili
Description
The Instant Pot vegan chili features a combination of kidney beans and red lentils simmered with onions, garlic, jalapeno, celery, carrots, and bell pepper. The addition of diced tomatoes and tomato paste enriches the sauce base. Spices including cumin, paprika, oregano, chipotle chili flakes, and chili powder give the chili its characteristic heat and complexity. Cooking in the Instant Pot's pressure mode softens the lentils and melds the flavors while preserving the texture of the beans and vegetables. Finishing touches like lemon juice and fresh cilantro brighten the dish.
This chili can be served as a main dish alongside rice, tortilla chips, or bread. Optional toppings might include avocado, hot sauce, or vegan sour cream to add creaminess and extra flavor contrasts.
For stovetop preparation, the base vegetables and spices can be sautéed before simmering the beans and lentils with tomatoes covered for about 25 to 30 minutes. Adjust salt and seasoning to taste before serving.
Ingredients
- 1/4 cup water or broth
- 1/2 onion chopped
- 4 cloves garlic chopped
- 1 jalapeno pepper or 1/4 cup chopped green bell pepper
- 1 cup celery chopped
- 1/2 cup carrot chopped
- 1/2 red bell pepper chopped, or green bell pepper
- 15 oz Kidney Beans or use black beans, canned or 1.5 cups cooked
- 1/2 cup red lentils quick cooking lentils (masoor dal, dry
- 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 ancho chili powder, or powder
- 1 to 2 tsp chili powder chili blend not pure chili powder, optional, blend
- 1/2 tsp garlic powder
- 1/2 tsp 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 cayenne or black pepper for heat, to taste
- 1/4 cup cilantro
- avocado , hot sauce, vegan sour cream, chopped onion, tortilla strips, other toppings
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
- Add a pinch of cinnamon and allspice with the chili spices to vary the flavor slightly.
- For more beans and texture, use 1/3 cup red lentils and add a can of black beans.
- To make on the stovetop, sauté the aromatics, then add tomatoes, spices, beans, lentils, and water; cook 25-30 minutes until lentils are tender.
- This recipe yields about three servings with good nutrition balance.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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