Vegan Lentil Chili

5 from 19 votes

This Instant Pot vegan lentil chili is simple and quick to make and so delicious! Loaded with healthy ingredients, it's great for meal prep and freezer meals.

This post may contain affiliate links. Please read our disclosure policy.

Hearty, warming and so easy to make, this vegan lentil chili is the perfect weeknight family meal. Loaded with fresh and healthy ingredients, it’s a great dump and go Instant Pot recipe that’s ready to serve in less than 30 minutes.

Two bowls of vegan lentil chili with avocado

This vegan lentil chili is excerpted from The Pressure Cooker Cookbook for Weight Loss which includes over one hundred easy and healthy recipes by Sukaina Bharwani. The recipes are all simple to prepare and all of which can be made in the instant pot. This one is one of the best!

Ingredients & substitutions

  • Red and green lentils: Lentils make a wonderful substitute for meat in many vegetarian meals like chili. They are low in calories, packed full of fiber and when eaten with whole grains, they can provide a complete source of protein. Feel free to switch the type of lentils used.
  • Garlic and onion: These are sautéed in the Instant Pot before the other ingredients are added for a really flavorful chili.
  • Tomato sauce and diced tomatoes: For a rich tomatoey flavor. Use diced tomatoes with chili for an extra kick of flavor, but you can use them without the added seasoning.
  • Red kidney beans: Rinse and drain the canned beans before adding the to the Instant Pot. Kidney beans are great in a chili, but you can also use black beans or any others you have to hand.
  • Seasonings: Chili powder, oregano, cumin and salt or use your own mix.
  • Maple syrup: A little sweetness in this chili does wonders! If you are not vegan, you can use honey instead, and brown sugar also works well.

RECIPE VIDEO TUTORIAL

Ingredients to make the recipe

How to make lentil chili in instant pot

  • Saute the garlic and onion in oil in the pressure cooker.
  • Add in the rest of the ingredients.
  • Stir to combine until everything is well mixed.
  • Cook on the Beans/Chili function and naturally release before serving.
4 image collage to show how to make the recipe

Tips for making lentil chili

  1. Be mindful of the type of lentils you use. Some lentils, like red lentils, absorb more liquid than others, like small green lentils. Adjust the tomato sauce in the recipe if you’re using more or less red lentils or other varieties that expand a lot.
  2. Switch some of the tomato sauce for vegetable broth. For a more subtle tomato flavor, you can use vegetable or chicken broth to replace some of the liquid in the recipe.
  3. Don’t forget the toppings. Fresh cilantro and diced avocado add some great freshness and flavor to each bite. Feel free to add other favorite toppings like sour cream, shredded cheese, lime wedges and sliced jalapenos.
  4. Try it on top of a baked potato. Because of how thick and hearty the lentil chili is, it makes for a wonderful topping on top of baked potatoes.

Frequently asked questions

Can you make it ahead of time?

Yes! This vegan lentil chili is a great option for meal prep, and, like all chilis, it tastes even better the next day when those flavors have had time to develop. Let your chili cool completely before transferring to an airtight container. It will keep well in the fridge for 4 to 5 days.

You can reheat your chili on the stovetop to heat through, or in a microwave for 3 minutes, stirring halfway.

Can you freeze it?

This chili freezes wonderfully. This recipe makes enough for 8 servings, so it’s great for freezer meals. Just place into a freezer safe container or bag to freeze and it will keep well for up to 6 months. Thaw it in the fridge overnight before reheating.

Can you make this chili on the stovetop?

If you don’t have an Instant Pot, you can easily make this lentil chili on the stovetop, it will just take a bit longer. Saute the garlic and onions in a pot with the oil, then add in the rest of the ingredients and stir to combine. Bring the chili to a boil and then let it simmer for 50minutes to an hour until the lentils are cooked.

Two bowls of vegan lentil chili with avocado

This vegan lentil chili is so effortless to make and it’s also a really economical family meal using pantry staple ingredients. It’s so wonderfully flavorful and is a great option for a healthy plant based dinner.

More soups and chilis to try:

If you’ve tried this healthy-ish feel good Vegan Lentil Chili recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

Vegan Lentil Chili

This Instant Pot vegan lentil chili is simple and quick to make and so delicious! Loaded with healthy ingredients, it's great for meal prep and freezer meals.
5 from 19 votes
Servings 8 servings
Course Main Course
Calories 316
Prep Time 5 mins
Cook Time 15 mins
Total Time 30 mins

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 4 garlic cloves minced
  • 1 ½ cup green lentils rinsed
  • ½ cup red lentils rinsed
  • 2 15-ounce cans tomato sauce
  • 4 cups low sodium vegetable broth
  • 1 10-ounce can diced tomatoes with chili seasonings
  • 1 15 ounce can red kidney beans rinsed
  • 2 tablespoons chili powder
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin powder
  • 1 teaspoon salt
  • 2 tablespoons maple syrup optional
  • Cilantro leaves for serving
  • Diced avocados for serving

Instructions

  • Press Sauté button on the Instant Pot and add olive oil. Once oil is heated, add the chopped onion and stir for 1 minute. Add the garlic and sauté for another minute. Add in the rest of the ingredients, stir to combine all ingredients together. Press Off/Cancel to turn off Sauté function.
  • Place the lid on and move the valve to sealing. Press Beans/Chili and set the timer to 12 minutes. You’ll notice the Instant Pot will start to come to pressure first and then the timer will begin. It can take 8-10 minutes to come to pressure.
  • When the cook time is up, let the pressure release naturally for 10 minutes, then do a quick release for any remaining pressure. Carefully open and remove the lid.
  • Serve with fresh cilantro and avocados and any other chili toppings, if desired.

Notes

Storage: The chili can be stored in the fridge for 4 to 5 days and reheated on the stovetop or in the microwave.
Freezing: Freeze the chili in freezer bags or a safe container for up to 6 months.
Nutritional Data: The information below is an automated estimate for the recipe. It could vary based on cooking methods and ingredients used.
Vegan Lentil Chili Excerpted from The Pressure Cooker Cookbook for Weight Loss: 125 Easy and Healthy Recipes by Sukaina Bharwani Copyright © 2020 
 

Nutrition

Calories: 316kcal, Carbohydrates: 53g, Protein: 18g, Fat: 5g, Saturated Fat: 1g, Sodium: 1351mg, Potassium: 1278mg, Fiber: 21g, Sugar: 13g, Vitamin A: 1361IU, Vitamin C: 19mg, Calcium: 106mg, Iron: 7mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Share this recipe

Share it with the world! Mention @feelgoodfoodie or tag #feelgoodfoodie!

Two bowls of vegan lentil chili with avocado

Rate and comment

Recipe Rating




Comments

  1. Yumna this chili is so bomb. Such an easy recipe to follow during the hectic work week. I can’t wait to make this again on a cold winter night.

  2. Just tried this vegan chili, AMAZING way to cook lentils into a delicious and hearty meal. Thank you for what you do!

  3. If I don’t have a instant pot. Would you recommend putting it on the stovetop? If so how would you adjust the cooking time? Thank you!

    1. If you don’t have an Instant Pot, you can easily make this lentil chili on the stovetop, it will just take a bit longer. Saute the garlic and onions in a pot with the oil, then add in the rest of the ingredients and stir to combine. Bring the chili to a boil and then let it simmer for 50 minutes to an hour until the lentils are cooked.

  4. I can’t remember where I came across this recipe (probably Instagram), but it looked SO GOOD. I make chili all the time, but I was curious about this plant-based recipe, especially because I LOVE lentils and the cook time was quick!

    Overall, I thought this was DELICIOUS! I couldn’t find the 10 oz can of dices tomatoes, so I used a 15 oz can. Next time I will adjust the broth quantity to make up for this difference since my chili did come out a little more on the watery side (I also used brown lentils since that is what I had, and I didn’t adjust the liquid for that).

    I also forgot the cumin (I don’t even know how since it’s one of my favorite spices), so it ended up tasting a little more sweet than I like. I am a huge proponent of adding sugar to chili, and think maple syrup is brilliant, but next time I might just use 1 tbsp instead of 2.

    I’m definitely making this recipe moving forward and going to make it a regular in my rotation. Highly, highly recommend.

    1. I’m so glad you gave this a try! This recipe is so versatile in that way because you can adjust the amounts of ingredients as needed. Thank you!

  5. So I literally cooked all day so far, and made all recipes from your site. Made this amazing and healthy dish. We packed lunches for the week. Again really simple recipe.

  6. I watched the IG live and tried making this a few times using my pressure cooker! Tastes soo good as is, and I tried adding diced green and red peppers to it as well – delicious! I highly recommend trying this out =) Thanks for sharing!