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 so filling! 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 (and tastes delicious) like this super hearty lentil chili.
Ready to make some?
Why We Love Lentil Chili
- Feeds a crowd
- There’s very little prep work
- It’s vegan and gluten free
- You can make it as spicy (or not) as you want
- Super hearty
- Of course, it’s delish!
Ingredients for 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 It
Refer to the recipe card below for full details, but here are the basics:
- In the Instant Pot, cook 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.
- Grab a ladle or so of the yummy chili.
- Portion, garnish and enjoy!
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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 ain’t nobody got time for 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?
Lentils require no soak time.
My favourite 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
More Tips & Variations
I use ‘beefless ground’ 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, I like to use unsalted vegetable broth. If you use ‘regular’ or ‘unsalted’, you may want to add less salt.
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, but you could totally use mushroom broth if you like.
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).
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!
More Recipes You May Enjoy
Hope you love this Instant Pot vegan chili recipe as much as we do!
If you make this easy vegan chili recipe, please leave a comment below. Love to know how you enjoyed it!
Lentil Chili (Instant Pot vegan chil)
- 1.5 tablespoons olive oil
- 1 yellow or white onion , peeled and diced
- 4 cloves garlic , minced
- 5 ounces fresh mushrooms , sliced (about 150 grams or ⅓ of a pound)
- 3 tablespoons tomato paste
- 4 tablespoons chili powder
- 1 tablespoon cumin
- 2 teaspoons smoked paprika (or chipotle powder)
- ½ teaspoon cayenne
- ¾ teaspoon salt (or to taste)
- ½ teaspoon 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 unsalted vegetable broth (or more if you want a looser or thinner consistency)
- 2 (796 millilitre) cans of whole peeled canned tomatoes
- ½ pound vegan and gluten free 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
- Set Instant Pot to 'Sauté' and set time for 12 minutes.
- When oil is hot, add onion and garlic and cook 3 to 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, press '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 to 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 'Sauté' 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 or thinner consistency. Stir in lime juice. Portion, garnish (if desired) and enjoy! Serves 8 to 10.
- 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, I like to use unsalted vegetable broth. If you use ‘regular’ or ‘unsalted’, you may want to add less salt.
- 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, but you could totally use mushroom broth if you like.
- 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).
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.