This super thick and delicious lentil chili is jam packed with goodness, from lentils, meatless crumbles, and lots of veggies. It’s on the table quickly (with little fuss) and leftovers are incredible! Garnish to your heart’s content!
Cold weather gotcha a little blah?
There’s a remedy for that.
And not just any ol’ comfort food.
Eats that you can feel good about. Stuff that tastes delicious and is seriously good for ya….like this super hearty lentil chili.
Ready to make some?
Why This Recipe Is Great
- Feeds a crowd
- There’s very little hand’s on time, aside from prep
- It’s vegan
- Gluten free
- Low fat
- You can make it as spicy (or not) as you want
- Super duper hearty
- Of course, it’s delish!
What Goes In This Vegan Chili Recipe?
- Dried green lentils
- Meatless crumbles
- Veggies, like bell pepper, corn, mushrooms and carrot
- Aromatics, like garlic and onion
- Chili spices & seasonings like chili powder, smoked paprika, cumin, cayenne, salt and pepper
- Canned tomatoes and tomato paste
- Veggie broth
- Lime juice
How to Make Lentil Chili
Refer to the recipe card below for full details, but here are the basics –
- Sauté onion and garlic in a little olive oil.
- Add sliced mushrooms
- Stir in tomato paste & seasonings
- Add lentils and veggies
- Pour in canned tomatoes and broth. Cover, seal and pressure cook.
- Once time is up and valve has gone down, carefully unlock lid. Set ‘Sauté’ and stir in meatless crumbles & corn and heat through.
- Stir in lime juice.
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What Kind of Lentils Do I Use?
Opt for dried lentils, not canned.
I used dried green lentils, but you could use brown.
Don’t go for red lentils, though. They’ll go to mush by the time that everything else cooks and ain’t nobody got time for that.
Tip: And always pick over your lentils for any rocks, foreign objects or odd ones (discard those) and give ’em a rinse.
Do I Have to Soak The Lentils?
Lentils require no soak time – yay!
Can I Freeze?
This lentil chili freezes super well!
Portion (cooled) chili into freezer safe bag or containers, label and freeze. Thaw in the fridge when ready to enjoy!
Amp It Up!
My fave chili garish options are –
- Avocado (cubed or sliced)
- Green onion
- Cheese (dairy or non dairy)
- Yogurt or sour cream (again dairy or non dairy)
- Drizzle of hot sauce
Tips & Variations
I used ‘beefless ground’ from Gardein in this recipe (not sponsored, just enjoy the product). You can use your favourite similar product.
Canned tomatoes vary in salt content. Depending on what brand you use (and your personal preference), you can always adjust the salt to taste.
Speaking of sodium, unsalted vegetable broth was used. If you use ‘regular’ or ‘unsalted’, you may want to add less salt.
Whole kernel canned corn was used. You can use fresh or frozen, if you prefer.
Use whatever colour bell peppers you have on hand or prefer.
Veggie broth was used, but you could totally opt for mushroom broth if you like. My friend, Sarah, from Champagne Tastes has a great recipe for mushroom broth.
Store leftovers in a covered container in the fridge and enjoy within 3 to 4 days. Leftovers will thicken upon cooling. Loosen with a little broth. Reheat leftovers in a pot on your stove-top until warmed through.
Ensure you are familiar with the manufacturer recommended operating instructions and know how to properly/safely use your Instant Pot (or any kitchen appliance/device/tool you are using).
Like This Chili Recipe? You May Enjoy These Too
- Cheesy skillet cornbread – With lots of cheese and hot peppers, this skillet cornbread recipe is a great sidekick to chili.
- 3 Bean Meatless Chili – Jam packed with beans and veggies, this vegan chili recipe is hearty, delicious and filling.
Aside from enjoying a big bowl as is, this chili is delicious over nachos or fries. This would make for such an easy game day recipe that would go over so well!)
Hope you love this Instant Pot vegan chili recipe as much as we do!
Until next time, take care and chit chat again soon,
Make this easy vegan chili recipe? That’s awesome! Love it if you left a comment and rating below. Many thanks!
Lentil Chili (Instant Pot vegan chil)
- 1.5 tablespoons olive oil
- 1 yellow or white onion , peeled and diced
- 4 cloves garlic , minced
- 125 grams fresh mushrooms , sliced
- 3 tablespoons tomato paste
- 4 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons smoked paprika (or chipotle powder)
- 1/2 teaspoon cayenne
- 3/4 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1.5 cups dried green lentils , picked over for rocks or foreign objects
- 2 bell peppers , diced
- 2 carrots , peeled and shredded
- 2.5 cups unsalted vegetable broth (or more if you want a looser consistency)
- 2 (796 millilitre) cans whole peeled canned tomatoes
- 1/2 pound meatless crumbles (veggie 'meat) (or 8 ounces)
- 12 ounces whole kernel canned corn , drained (341 ml can or about 1.5 cups)
- 1 lime , juiced
- Heat Instant Pot to 'Saute' and set time for 12 minutes.
- When oil is hot, add onion and garlic and cook 3-5 minutes.
- Add mushrooms and cook 3 minutes.
- Stir in tomato paste, chili powder, cumin, smoked paprika, cayenne, salt and pepper.
- If timer is still on, hit 'Cancel'.
- Add remaining ingredients, except meatless crumbles, corn and lime juice. Stir.
- Cover, lock lit and set to 'Sealing'. Set 'Pressure Cook for 7 minutes.Note: It may take 10-15 minutes or so for the Instant Pot to come to pressure before it starts counting down the 7 minutes.
- Once timer goes off, allow pressure to naturally release for 10 minutes.
- Carefully release pressure and when valve goes down, unlock lid.
- Set to 'Saute' for 5 minutes. Stir in meatless crumbles and corn and cook until warmed through. Taste for seasoning. Note: Add a little more broth if you want a looser consistency. Stir in lime juice. Portion, garnish and enjoy! Serves 8-10.Note: Chili will further thicken a little once cooled, but you can always add a little more broth, if you like, to loosen.
- Canned tomatoes vary in salt content. Depending on what brand you use (and your personal preference), you can always adjust the salt to taste.
- Speaking of sodium, unsalted vegetable broth was used. If you use ‘regular’ or ‘unsalted’, you may want to add less salt.
- Whole kernel canned corn was used. You can use fresh or frozen, if you prefer.
- Use whatever colour bell peppers you have on hand or prefer.
- Veggie broth was used, but you could totally opt for mushroom broth if you like.
- Store leftovers in a covered container in the fridge and enjoy within 3-4 days. Leftovers will thicken upon cooling. Loosen with a little broth. Reheat leftovers in a pot on your stove-top until warmed through.
- Ensure you are familiar with the manufacturer recommended operating instructions and know how to properly/safely use your Instant Pot (or any kitchen appliance/device/tool you are using).