Instant Pot Vegan Lentil Chili

Bowl of chili topped with jalapeno pepper slices, red onions, and cilantro with tortilla chips on the side.

5 from 2 votes

Featuring meaty red lentils, creamy kidney beans, and rich aromatic spices, Instant Pot Vegan Lentil Chili is easy to make in about half an hour.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Special diet: gluten-free, nut-free, oil-free, soy-free, vegan

Servings:

Calories: 192kcal

Author: Amy Katz

Ingredients

1¾ cups vegetable broth (or water) plus more, if needed, divided
¾ cup red onion chopped
4 cloves garlic minced
1 jalapeño pepper cored, seeded, and chopped (about 2 tablespoons)
1 cup celery chopped
½ cup carrots chopped
¾ cup red or green bell pepper chopped
1-15 ounce can kidney beans (1½ cups) drained
½ cup dried red lentils
2 teaspoons ground cumin
1 teaspoon paprika (smoked or sweet)
1 teaspoon chili powder
1 teaspoon dried oregano
½ teaspoon chipotle powder (or ancho chile powder)
½ teaspoon garlic powder
½ teaspoon onion powder
1 bay leaf
1-28 ounce can diced tomatoes with juices
1 Tablespoon tomato paste or more to taste
1 teaspoon fresh lemon juice or more to taste
¼ cup fresh cilantro chopped, divided
salt to taste
cayenne pepper or black pepper, to taste (optional)
avocado, red onion, tortilla chips, etc. for serving (optional)

US Customary - Metric

Instructions

Preheat the Instant Pot by selecting the Saute setting. Heat ¼ cup of the broth (or water) in the preheated pot, then add the onion, garlic, and jalapeño. Cook until the onion is translucent, about 2 minutes, stirring frequently, adding another tablespoon of broth or water if the garlic starts sticking or browning.
1¾ cups vegetable broth, ¾ cup red onion, 4 cloves garlic, 1 jalapeño pepper
Stir in the celery, carrot, and bell pepper. Cook until heated through, for about 2 minutes.
1 cup celery, ½ cup carrots, ¾ cup red or green bell pepper
Add the kidney beans, red lentils, cumin, paprika, chili powder, oregano, chipotle powder, garlic powder, onion powder, bay leaf, tomatoes, tomato paste, and remaining 1½ cups of broth or water.
1-15 ounce can kidney beans, ½ cup dried red lentils, 2 teaspoons ground cumin, 1 teaspoon paprika, 1 teaspoon chili powder, 1 teaspoon dried oregano, ½ teaspoon chipotle powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 bay leaf, 1-28 ounce can diced tomatoes with juices, 1 Tablespoon tomato paste, 1¾ cups vegetable broth
Stir well to mix and pick up any stuck bits from the bottom of the pot. Select the Cancel setting. Lock the lid into place, set the Pressure Release Knob to Sealing, select the Pressure Cook/Manual setting at high pressure, and set the cook time to 9 minutes.
Once the cooking cycle is done, let the pressure release naturally. Open the lid and stir in the lemon juice and half the cilantro. Taste and add salt, as needed, and cayenne or black pepper, to taste.
1 teaspoon fresh lemon juice, ¼ cup fresh cilantro, salt, cayenne pepper
Serve the chili hot, topped with the remaining cilantro, avocado, red onions, tortilla chips, or your favorite toppings.
¼ cup fresh cilantro, avocado, red onion, tortilla chips, etc.

Notes

Reprinted with permission from Vegan Richa's Instant Pot Cookbook by Richa Hingle, Hachette Book Group, Inc. 2022.

Stovetop instructions (You will need 2¼ cups vegetable broth or water):

Heat ¼ cup of the broth (or water) in a large pot over medium heat. Add the onion, garlic, and jalapeño. Cook until the onion is translucent, about 2 minutes, stirring frequently, adding another tablespoon of broth or water if the garlic starts sticking or browning.
Stir in the celery, carrot, and bell pepper. Cook until softened, for about 2 minutes.
Add the cumin, paprika, chili powder, oregano, chipotle powder, garlic powder, onion powder, bay leaf, tomatoes, tomato paste, and cook about 2 minutes, mashing up any large tomato pieces.
Add the kidney beans, red lentils, and 2 cups broth/water. Mix well.
Cook, stirring occasionally, 25 to 30 minutes, until the lentils are very soft. Stir in the lemon juice and half the cilantro. Taste and add salt and cayenne or black pepper, to taste.
Serve hot, topped with the remaining cilantro and your favorite toppings.

Leftover chili can be covered and refrigerated for up to 3 days or frozen for up to 3 months. Reheat the leftovers on the stove or in the microwave. Defrost frozen chili overnight in the refrigerator before reheating.

Nutrition