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!
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!
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
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
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.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Valentina says
Such a delicious vegan meal. I love all of those combined healthy flavors! Every bit as hearty as a meat chili. 🙂 ~Valentina
Dawn - Girl Heart Food says
Thank you Valentina! I think so too 😉
David @ Spiced says
Yum! We’ve been making a different soup/stew/chili each weekend for our lunches the next week. It’s helping us stay on track with the lower calories, and it’s working! But that also means we need new inspiration each week. I’m thinking this chili could appear on the list soon. Believe it or not, but we don’t have an instant pot. That’s cool, though. I could totally adapt this for a traditional cooking method…or even the slow cooker!
Alexandra @ It's Not Complicated Recipes says
I love meals like this – comforting, warming, healthy and easy! Can’t wait to try it out!
Dawn - Girl Heart Food says
Woo hoo! Enjoy!!
Kelsie | the itsy-bitsy kitchen says
I cannot wait to try this! You know I’m obsessed with lentils! It’s still too cold here for my liking, so I’m in total comfort food mode. Have a great weekend, Dawn!
Dawn - Girl Heart Food says
Yay!! Hope you love it, Kelsie! Thank you 🙂
Jennifer @ Seasons and Suppers says
Comfort food is absolutely what gets me through the Winter! This looks like a perfectly hearty and comforting bowl of goodness right here 🙂
Dawn - Girl Heart Food says
Same here! Thank you Jennifer!
Kathy @ Beyond the Chicken Coop says
That’s a warm bowl of comfort right there! I love how easy this comes together and all the flavors are perfect. Sometimes comfort food has a bad rap for not being good for you, but not this chili! It’s got everything good going on!
Dawn - Girl Heart Food says
Totally! Thank you Kathy 🙂