This hearty, flavorful, Instant Pot Vegan Lentil Chili will have you wondering how you don’t even miss the meat!
This year, I’ve promised myself a couple of things. First of all, I want to bring you more Instant Pot recipes. The Instant Pot has allowed my family to eat tasty, mostly healthy food on weeknights, and I want you to get in on this action. Second, I would like to eat less meat, which means more vegetarian and vegan recipes on the blog for the readers.
Enter my Instant Pot Vegan Lentil Chili. I’ve made vegetarian chili in the past, and I’m always surprised by how good it tastes. With most vegetarian substitutions, I find myself missing meat. However, this chili is so hearty and flavorful, I hardly remembered it was a vegetarian dish! In fact, I made it for my sister, who thought it tasted BETTER than the real deal. Plus, it cooks super fast in the Instant Pot. Win-win, really.
This recipe would still taste great with a bunch of substitutions. Green lentils could be replaced by French or brown lentils. You could use all black beans or all kidney beans, or even swap one out for pinto beans. Add more of a particular spice, if you’d like. You can also add hot pepper or hot sauce at the end to bring more heat.
Without garnishes or toppings, this recipe is vegan, gluten-free, dairy-free, and top-8 free (no dairy, eggs, peanut, tree nuts, soy, wheat, fish, or shellfish, but please check your products to ensure no cross-contamination). It’s fast, filling (with over 19 grams of fiber and 17 grams of protein per serving), and flavorful. It’s also budget-friendly, and uses almost all pantry staples.
Did you try this? I’d love to hear about it! Leave a comment and rating below! Also, tag me on Instagram @whitecoatpinkapron.
Instant Pot Vegan Lentil Chili
Hearty, spicy chili without the meat.
- 2 tsp canola oil (can substitute another mild oil like grapeseed)
- 1 red bell pepper, diced
- 1 medium yellow onion, diced (can substitute another type of onion)
- 1 tbsp + 1 tsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- 2 1/2 tsp ground cumin
- ground cayenne pepper (optional)
- 1/2 cup green lentils
- 1 15.5 oz can black beans, drained and rinsed
- 1 15.5 oz can kidney beans, drained and rinsed
- 1 cup water
- 1 15 oz can tomato sauce
- 1 14.5 oz can diced tomatoes with their liquid
- 1 clove garlic, minced
- 1/2 large sweet potato, peeled, large diced
- 1/2 tsp sea salt, plus more to taste
- cilantro, sour cream, cheese for garnish
Turn the Instant Pot on saute mode. add the oil, and heat for about 2 minutes. Add the red bell pepper and onion, and saute for 10 minutes, stirring occasionally.
Add all remaining ingredients and stir to combine together. Close and seal the Instant Pot, and set for 15 minutes on manual mode, high pressure.
Allow natural pressure release for about 5 minutes, and then manually release the pressure. Stir well to combine. Serve in bowls, garnished with cilantro, sour cream, and shredded cheese, if desired.
This recipe, without the garnishes, is vegan. Try it on its own in a bowl, or as a topping for nachos or baked potatoes.