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.
Stir in the celery, carrot, and bell pepper. Cook until heated through, for about 2 minutes.
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.
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.
Serve the chili hot, topped with the remaining cilantro, avocado, red onions, tortilla chips, or your favorite toppings.
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.