Vegan Lentil Chili
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
321 kcal
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Course
Main Course
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Cuisine
American
Vegan Lentil Chili
Description
The Vegan Lentil Chili features a blend of red lentils and two types of beans—chili beans and black beans—along with diced onions, bell peppers, jalapeños, and corn. Its spice mix includes chili powder, cumin, oregano, and smoked paprika, creating a layered flavor profile. The use of an electric pressure cooker accelerates cooking and melds ingredients while retaining vibrant textures, especially from the sautéed peppers and softened lentils. Crushed tomatoes added after cooking allow for flavor balance and a preferred thickness, supporting the hearty and satisfying nature of the dish.
The chili presents a pleasant mild heat in its base version, enhanced easily with additional jalapeños or cayenne pepper. It can be served with a variety of toppings such as fresh pico de gallo, avocado, cilantro, or sour cream to add creamy or fresh notes. This flexibility makes it suitable for comforting family meals or meal prep.
One practical tip is to adjust the chili's consistency by adding vegetable broth or tomato sauce after initial cooking based on preference. Also, salting is best done at the end to prevent overseasoning due to varying sodium levels in canned ingredients. The pressure cooking process requires minimal active attention, with most of the cooking controlled by the appliance, which releases pressure naturally.
Ingredients
- 2 cups yellow onion diced
- 1 TBSP olive oil
- 1 green bell pepper diced, large
- 1 red bell pepper diced, large
- 2 jalapeños plus extra to garnish
- 2-4 cloves garlic minced
- 1 cup corn frozen or fresh
- 15 oz chili beans spicy, with sauce, canned
- 1 cup black beans (drained and rinsed)
- 2 TBSP chili powder
- 1 TBSP cumin
- 1 tsp oregano dried
- ½ tsp smoked paprika plus extra to taste
- salt to taste
- black pepper to taste
- 2 cups vegetable broth
- 1 cup red lentils dried
- 2 cups crushed tomatoes
EXTRAS:
- jalapeños or cayenne pepper, diced, for a kick
- vegetable broth or tomato sauce, used to adjust thickness if desired
- all the tasty toppings your heart desires!
TOPPING INSPIRATION:
- jalapeño sliced or diced
- onion red, chopped
- Pico de Gallo fresh or salsa
- avocado sliced
- cilantro fresh
- sour cream if vegetarian/t-rex, or Greek yogurt
- cheddar cheese if vegetarian/t-rex, shredded
- tortilla chip crushed
- corn chips
- cornbread crumbled
- and so much more...
Instructions
- Below are the electric pressure cooker instructions. For stove top or slow cooker instructions, see blog post below.
- First chop your veggies and measure out the ingredients.
- Switch your pressure cooker to the saute funtion and saute 1 TBSP oil with onion for 3-5 minutes, until edges are golden and browned.
- Then add garlic, peppers, and corn, and cook for an additional 3-5 minutes to soften slightly.
- Add lentils, veggie broth, chili beans, black beans and spices.
- Set to high pressure for 15 minutes and allow to come to pressure.
- Allow a natural pressure release.
- Lastly, stir in crushed tomatoes and adjust broth/tomato/seasoning to taste, adding more of what you prefer to get your ideal thickness and flavor punch.
- I added the crushed tomatoes at the end to avoid overstuffing my pressure cooker and score a quicker cook time as well. Since my crushed tomatoes were canned (LOVE muir glen's organic tomato basil) they took zero time to heat up once swirled into my piping hot pot-o-chili. Sweet!
- If you want to dive in sooner, feel free to manually release the pressure on your Instant Pot by flipping the little lever from seal to vent. Worst case scenario, if your chili needs a little extra time you can seal it back up and give the veggies extra time to soften. Pressure cookers are pretty forgiving like that!
- Add all your favorite toppings and dive in!
Notes
- You can tailor the chili's thickness by introducing broth or tomato sauce after cooking; increase spices accordingly when adding extra liquid.
- Adjust spiciness by adding jalapeños or cayenne either during cooking or as a garnish to achieve your preferred heat level.
- Season with salt and pepper at the end to account for sodium in broth and canned products, preventing overseasoning.
- The pressure cooker manages cooking and natural pressure release allows hands-off timing with approximately 13 minutes to pressure, 15 minutes cook time, and 15 minutes release.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 321 kcal
% Daily Value*
| Calories | 321kcal | 16% |
| Carbohydrates | 56g | 19% |
| Protein | 16g | 32% |
| Fat | 4g | 6% |
| Sodium | 993mg | 41% |
| Potassium | 1149mg | 24% |
| Fiber | 18g | 72% |
| Sugar | 12g | 24% |
| Vitamin A | 1980IU | 40% |
| Vitamin C | 62.5mg | 69% |
| Calcium | 108mg | 11% |
| Iron | 6.6mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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