With lentils, meatless crumbles and lots of veggies, this lentil chili recipe is so hearty and delicious. It’s on the table quickly (with little fuss) and so filling! Garnish to your heart’s content!

Bowl of lentil chili topped with diced avocado.

When it’s cold outside, comfort food is definitely in order.

Truth be told, I love comforting recipes all throughout the year (like this lentil chili recipe), not just in the colder months. You too?

Homemade chili is something that is just as satisfying to make as it is to eat. Paired with some cornbread or toast, it’s such a yummy meal.

Aside from enjoying a big bowl as is, this chili is delicious over nachos or fries. It’s such an easy game day recipe that would go over so well!

Ready to make some?

Why We Love This Lentil Chili Recipe

It’s a great recipe to feed a crowd.
There’s very little prep work.
It’s made in an electric pressure cooker (Instant Pot®) so it comes together quickly.
You can make it as spicy (or not) as you want.
Lentil chili is super hearty and tastes delicious!

Ingredients Needed

Dried green lentils
Meatless crumbles
Veggies, like bell pepper, corn, mushrooms, and carrot
Aromatics, like garlic and onion
Seasonings, like chili powder, smoked paprika, cumin, cayenne pepper, salt and pepper
Canned tomatoes and tomato paste
Veggie broth
Lime juice
Olive oil

How To Make This Recipe

Full details are in the recipe card below, but here are the basics:

In the Instant Pot, cook onion and garlic in a little olive oil using the “Sauté” setting.
Add sliced mushrooms and cook for a bit.
Stir in tomato paste and seasonings.
Add lentils and veggies.
Pour in tomatoes and vegetable 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.
Grab a ladle or so of the yummy chili.
Portion, garnish and enjoy!

Collage of steps to make chili with lentils and veggies.

What Type of Lentils Do I Use?

Use dried lentils in this recipe, not canned.

I like to use dried green lentils, but you could use brown.

Don’t go for red lentils, though. They’ll go to mush by the time everything else cooks and nobody wants that.

Tip: Always pick over your lentils for any rocks, foreign objects and odd ones (discard those) and give them a rinse and drain.

Do I Have To Soak the Lentils?

Nope!

Lentils require no soak time in this recipe.

Garnish Ideas for Lentil Chili

My favourite chili garish options are:

Avocado (diced or sliced)
Chopped cilantro
Sliced green onion
Sliced chili pepper
Shredded cheese (dairy or non dairy, whatever you prefer)
Drizzle of hot sauce
Tortilla chips

Two bowls of lentil chili next to some toppings and crackers.

Tips and Variations for Making Lentil Chili

Canned tomatoes vary in salt content. Depending on what brand you use (and your personal preference), you can always adjust the salt to taste.
Whole kernel canned corn is used here. You can use fresh or frozen, if you prefer.
Use whatever colour bell peppers you have on hand or prefer.
I like to use veggie broth for this lentil chili recipe, but you could totally use mushroom broth if you like.

More Recipes You May Enjoy

If you make this lentil chili recipe, be sure to leave a comment below!

Lentil Chili Recipe

Dawn | Girl Heart Food

With lentils, meatless crumbles and lots of veggies, this lentil chili recipe is so hearty and delicious. It's on the table quickly (with little fuss) and so filling! Garnish to your heart's content!

Print Recipe Save Recipe

Prep Time 10

Cook Time 24

Time for Instant Pot to Come to Pressure & Release Pressure 20

Total Time 54

Course Main Course

Servings 8 servings

Ingredients

1.5 tablespoons olive oil
1 yellow or white onion, peeled and diced
4 cloves garlic, minced
5 ounces fresh mushrooms (like cremini or white button), sliced (about 140 grams)
3 tablespoons tomato paste
4 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons smoked paprika, or chipotle powder
½ teaspoon ground cayenne pepper
¾ teaspoon salt
½ teaspoon freshly ground black pepper
1.5 cups dried green lentils, picked over (remove and discard any rocks, foreign objects and imperfect lentils), rinsed and drained
2 bell peppers, diced
2 carrots, peeled and shredded
2.5 cups low sodium vegetable broth, or more if you want a looser or thinner consistency
2 (28-ounce) cans whole peeled tomatoes, tomatoes roughly mashed with a potato masher to break them up before using
½ pound vegan and gluten free meatless crumbles (soy-based crumble)
1 (12-ounce) can corn kernels, drained (about 1.5 cups)
2 tablespoons lime juice, from about 1 lime

Instructions

Set Instant Pot to "Sauté." (I used an 8-quart Instant Pot.)
Note: Settings may vary on your Instant Pot, depending on the model. Please refer to the manufacturer's guide on how to use your Instant Pot.
Adjust the [+] or [-] button to set the timer for 12 minutes.
Add olive oil. When oil is hot, add onion and garlic. Cook, stirring often, for 3 to 5 minutes.
Add mushrooms and cook, stirring every so often, for 3 minutes.
Stir in tomato paste, chili powder, cumin, smoked paprika, cayenne pepper, salt, and black pepper.
Add lentils, bell peppers, carrots, vegetable broth and tomatoes. Stir. If timer is still on, press "Cancel."
Close and lock lid. Set the vent on the lid to "Sealing" (steam valve in closed position). Ensure you follow the manufacturer's guide for closing and locking the lid.
Next, select the "Manual" or "Pressure Cook" (default high setting) button (depending on which model you have). Adjust the [+] or [-] button to set the timer to 7 minutes (it may take 10 to 15 minutes or so for the Instant Pot to come to pressure before it starts counting down the 7 minutes).
Once pressure cook cycle is complete, follow the manufacturer's guide for the 10-Minute Natural Release method.
Once 10 minutes is up, follow the manufacturer's guide for Quick Release and wait until the Quick Release cycle is complete. Unlock and remove lid, being careful of any remaining steam (ensure you follow the manufacturer's guide for unlocking and removing the lid).
Turn the Instant Pot to "Sauté" and adjust the [+] or [-] button to set the timer to 5 minutes. Stir in meatless crumbles and corn and cook for about 5 minutes or until it's heated through.
Note: Add a little more vegetable broth and heat through if you want a looser or thinner consistency to your chili.
Stir in lime juice.
To serve, divide the chili into bowls and garnish (as desired) with your favourite chili toppings. Enjoy!

Notes

Canned tomatoes vary in salt content. Depending on what brand you use (and your personal preference), you can always adjust the salt to taste.
Whole kernel canned corn is used here. You can use fresh or frozen, if you prefer.
Use whatever colour bell peppers you have on hand or prefer.
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).

A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Keyword chili with lentils

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