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Instant Pot Vegan Lentil Chili

Hearty, spicy chili without the meat. 

Course Dinner
Cuisine American
Prep Time 12 minutes
Cook Time 35 minutes
Total Time 47 minutes
Servings 4
Calories 315 kcal


  • 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


  1. 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. 

  2. 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. 

  3. 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. 

Recipe Notes

This recipe, without the garnishes, is vegan. Try it on its own in a bowl, or as a topping for nachos or baked potatoes.