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I've been perfecting my instant pot lentil chili for months, and I'm thrilled to share this crowd-pleaser with you. Packed with protein-rich lentils and bursting with spices, this vegan chili satisfies even die-hard meat lovers. Best part? It's ready in under 30 minutes! Grab your pressure cooker and let's whip up hearty bowls of comfort that'll warm you from inside out. Trust me, you'll want seconds.
Ingredients for Delicious Lentil Chili
- Dried brown lentils: High in protein and fiber, they add heartiness and texture to the chili, making it a satisfying and nutritious meal.
- Onion: Adds depth of flavor and sweetness to the dish, creating a flavorful base for the chili.
- Garlic: Provides a rich, savory taste and aroma, enhancing the overall flavor profile of the chili.
- Red bell pepper: Adds a pop of color, sweetness, and a subtle crunch to the chili, balancing out the flavors.
- Diced tomatoes: Bring a burst of freshness and acidity to the dish, complementing the earthy flavors of the lentils.
- Tomato sauce: Provides a rich and thick base for the chili, enhancing the overall texture and flavor of the dish.
- Vegetable broth: Infuses the chili with savory depth and moisture, creating a flavorful and well-rounded base for the dish.
- Chili powder: Adds a kick of heat and depth of flavor to the chili, giving it that classic chili taste.
- Cumin: Offers a warm and earthy flavor, enhancing the overall complexity of the chili.
- Paprika: Adds a subtle smokiness and depth of flavor to the dish, elevating the overall taste profile.
Read more: Instant Pot Green Lentils Recipe
Essential Tools for Making Instant Pot Chili
- Instant Pot: Essential for pressure cooking the lentil chili quickly and efficiently.
- Knife: Needed for dicing the onion, garlic, and bell pepper for the chili recipe.
- Cutting board: Provides a stable surface for chopping vegetables and ensures kitchen safety.
- Can opener: Required to open the cans of diced tomatoes and tomato sauce for the chili.
Instant Pot Lentil Chili Recipe
This Instant Pot Lentil Chili is a hearty, healthy, and flavorful dish that's perfect for a quick weeknight dinner. Packed with protein and fiber, it's a nutritious meal that the whole family will love.
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Equipment
- Instant Pot
- Cutting board
- Knife
- Measuring Cups
- Measuring Spoons
Ingredients:
Main Ingredients
- 1 cup dried brown lentils
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) tomato sauce
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- to taste Salt and pepper
Optional Toppings
- as desired avocado sliced
- as desired cilantro chopped
- as desired lime wedges
Instructions:
- Rinse the lentils under cold water and drain.
- Set the Instant Pot to sauté mode and add a bit of oil. Sauté the onion, garlic, and bell pepper until softened.
- Add the diced tomatoes, tomato sauce, vegetable broth, lentils, chili powder, cumin, paprika, salt, and pepper to the Instant Pot. Stir to combine.
- Close the lid and set the Instant Pot to manual high pressure for 15 minutes.
- Once the cooking time is up, allow for a natural pressure release for 10 minutes before quick releasing any remaining pressure.
- Taste and adjust seasoning if needed. Serve hot with optional toppings.
Notes:
This recipe is perfect for meal prep and can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Nutrition value:
Calories: 250kcalCarbohydrates: 45gProtein: 14gFat: 1.5gSaturated Fat: 0.2gSodium: 700mgPotassium: 800mgFiber: 15gSugar: 8gVitamin A: 120IUVitamin C: 30mgCalcium: 80mgIron: 5mg
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Tried this recipe?Let us know how it was!
Read more: Lentil Stew Recipe
Tips for Making Lentil Chili Ahead of Time and Freezing
Make Ahead Instructions
- Prepare the lentil chili as instructed and let it cool completely.
- Store the chili in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop or in the microwave before serving.
Freezing Instructions
- Allow the chili to cool completely.
- Transfer the chili to a freezer-safe container or resealable bags.
- Label with the date and store in the freezer for up to 3 months.
- Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave.
Did you know that adding a splash of balsamic vinegar to this instant pot lentil chili recipe enhances the depth of flavor and adds a subtle sweetness to the dish? Give it a try next time you cook this recipe!
Common Questions About This Instant Pot Lentil Chili Recipe
FAQ:
Can I use green lentils instead of brown lentils in this recipe?
Yes, you can substitute green lentils for brown lentils in this recipe, but note that green lentils may take slightly longer to cook.
How can I make this chili spicier?
To make the chili spicier, you can add additional chili powder, a pinch of cayenne pepper, or even some diced jalapeños to suit your taste preferences.
Can I freeze the leftover chili?
Absolutely! This chili freezes well. Allow it to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months.
Is this recipe vegan-friendly?
Yes, this lentil chili recipe is vegan-friendly as it does not contain any animal products. It's a great option for those following a plant-based diet.
Can I use a different type of bell pepper?
Yes, feel free to use a different color of bell pepper if you prefer or based on what you have on hand. The flavor may vary slightly, but it will still work well in the recipe.
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