Meatless Instant Pot Chili
This incredibly simple vegetarian Instant Pot chili recipe is full of with flavor and packed with tons of beans, veggies, and lentils. It's naturally vegan and gluten free, too.
Servings: 8
Ingredients
- 3 cups vegetable broth option to use low sodium
- 1 cup red lentils uncooked
- 28 oz. can tomato puree or tomato sauce
- 28 oz. can diced tomatoes
- 15 oz. can black beans drained and rinsed
- 15 oz. can kidney beans drained and rinsed
- 15 oz. can pinto beans drained and rinsed
- 1/2 medium white onion finely diced
- 3 large carrots chopped into rounds
- 1 large sweet potato peeled and chopped
- 4 cloves garlic minced
- 1/4 cup chili powder*
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 tablespoon maple syrup
Instructions
- Place lentils and 1 cup of broth into a bowl and let soak while preparing other ingredients.
- Warm up the Instant Pot by turning on the sauté feature. This will help build pressure faster.
- Prepare the rest of chili ingredients by draining and rinsing the beans and chopping the vegetables.
- Turn off the sauté feature and place all ingredients into the Instant Pot including the lentils and the broth they're soaking in (and the remaining 2 cups of broth). Mix well.
- Close the Instant Pot and turn the pressure valve to seal. Set Instant Pot to > manual > high pressure > and set time to 7 minutes. The Instant Pot will take around 15 minutes to build pressure before it begins to countdown from 8 minutes.
- When the timer goes off, quick release the Instant Pot by manually opening the valve. Once the steam stops, remove the lid, and stir.
- Serve immediately with your favorite toppings!
Video
[adthrive-in-post-video-player video-id="zBMZcWYl" upload-date="2018-09-09T09:00:00.000Z" name="Vegan Instant Pot Chili" description="This Vegan Instant Pot Chili is an easy weeknight meal that everyone will love! It's packed with fiber from lentils and beans, as well as delicious veggies. Vegan Instant Pot Chili is the perfect meal-prep meal for the week. Make it now!"]
Notes
- Storage: Store chili in an airtight container in the refrigerator for up to 5 days. The chili will thicken as it sits, so you may need to add a little water to it before reheating and enjoying.
- Freezing Instructions: Let the chili cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. When ready to thaw, transfer the container of frozen chili to the refrigerator. Let it sit in the fridge overnight, then pour the contents of the container into a large stockpot. Heat over medium/high heat until simmering.
- Chili Powder: Use about 1/4 cup of our homemade chili seasoning instead of the other spices (chili powder, cumin, and paprika).
Nutrition
Calories: 279kcal | Carbohydrates: 52g | Protein: 14g | Fat: 1g | Fiber: 15g | Sugar: 12g