Instant Pot Lentil Chili: An Easy, Hearty Vegan Chili Recipe

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes enhance flavor while crushed tomatoes are cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier and canola oil is less expensive.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley provides a similar herbaceous flavor while green onions are budget-friendly.

sweet peppers

🥗Healthier: bell peppers

💰Cheaper: frozen bell pepper strips

Frozen bell pepper strips are a cost-effective alternative.

Hit sauté on the Instant Pot and add 1 tablespoon of olive oil, letting it heat up.

Add 1 minced onion to the heated oil and sauté until softened and translucent.

Add 3 cloves of minced garlic, 2 tablespoons of chili powder, 2 teaspoons of dried oregano, 1 teaspoon of cumin powder, 1/2 teaspoon of kosher salt, and a pinch of cayenne pepper; toast for under a minute until fragrant.

Deglaze the inner pot with 1/2 cup of dry red wine, scraping the brown bits off the bottom, and let it cook for a minute or two to reduce.

Cancel the sauté function and add 3.5 cups of low sodium vegetable broth, 2 cups of rinsed dried lentils, and a 15 ounce can of kidney beans, stirring to incorporate.

Add 30 ounces of tomato sauce and a 15 ounce can of diced tomatoes on top without stirring to avoid a burn notice.

Seal the Instant Pot lid, ensuring the vent is set to sealed, and set to manual or pressure cook for 15 minutes.

After cooking, let the pressure release naturally for at least 15 minutes before doing a quick release if needed.

Open the Instant Pot and stir the chili to combine the ingredients, noting that it may look unappealing at first.

Add 1 tablespoon of balsamic vinegar to brighten the flavors and stir again before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary