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

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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.
  2. 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).
  3. 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..
  4. 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.
  5. 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

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

% 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.