Vegan Lentil Chili
User Reviews
5
-
Prep Time
5 mins
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Cook Time
15 mins
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Natural release
10 mins
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Total Time
30 mins
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Servings
8 servings
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Calories
316 kcal
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Course
Main Course
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Cuisine
American
Vegan Lentil Chili
Description
The Vegan Lentil Chili combines green and red lentils with canned tomato sauce, seasoned diced tomatoes, and kidney beans, enhanced by sautéed onion and garlic for a rich flavor base. The use of chili powder, oregano, cumin, and optional maple syrup adds depth and slight sweetness to balance the savory and spicy notes. The recipe uses an Instant Pot for pressure cooking, which intensifies flavors and reduces cooking time.
The chili has a thick, stew-like consistency with tender lentils and beans. Fresh cilantro and diced avocado served on top provide a fresh, creamy contrast to the warm spiced chili.
This chili works well as a main dish suitable for vegan or plant-based diets. It can be enjoyed with bread, rice, or on its own as a wholesome meal.
Storage advice notes it keeps well refrigerated for several days and freezes effectively for longer preservation, making it convenient for meal prep.
Ingredients
- 2 tablespoons olive oil
- 1 onion chopped, medium
- 4 garlic minced, cloves
- 1 ½ cup green lentils rinsed
- ½ cup red lentils rinsed
- 2 ounce tomato sauce canned
- 4 cups vegetable broth low sodium
- 1 ounce diced tomatoes with chili seasonings, canned
- 1 ounce Kidney Beans rinsed, can
- 2 tablespoons chili powder
- 2 teaspoons oregano
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 2 tablespoons maple syrup optional
- cilantro for serving, leaves
- avocado diced, for serving
Instructions
- Press Sauté button on the Instant Pot and add olive oil. Once oil is heated, add the chopped onion and stir for 1 minute. Add the garlic and sauté for another minute. Add in the rest of the ingredients, stir to combine all ingredients together. Press Off/Cancel to turn off Sauté function.
- Place the lid on and move the valve to sealing. Press Beans/Chili and set the timer to 12 minutes. You’ll notice the Instant Pot will start to come to pressure first and then the timer will begin. It can take 8-10 minutes to come to pressure.
- When the cook time is up, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure. Carefully open and remove the lid.
- Serve with fresh cilantro and avocados and any other chili toppings, if desired.
Notes
- Store leftovers in the refrigerator for up to 5 days and reheat on the stovetop or microwave.
- Freeze portions in airtight containers for up to 6 months to maintain flavor and texture.
- The chili can be topped with fresh cilantro and avocado just before serving for added texture and brightness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Calories | 316kcal | 16% |
| Carbohydrates | 53g | 18% |
| Protein | 18g | 36% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 1351mg | 56% |
| Potassium | 1278mg | 27% |
| Fiber | 21g | 84% |
| Sugar | 13g | 26% |
| Vitamin A | 1361IU | 27% |
| Vitamin C | 19mg | 21% |
| Calcium | 106mg | 11% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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