Vegan Lentil Chili

4.99 from 68 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.

Course Main Course

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5

Cook Time 15

Natural release 10

Total Time 30

Servings servings

Calories 316kcal

Author Yumna Jawad

Equipment

Instant Pot Pressure Cooker

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 canned diced tomatoes with chili seasonings
1 15 ounce can kidney beans rinsed
2 tablespoons chili powder
2 teaspoons oregano
1 teaspoon cumin powder
1 teaspoon salt
2 tablespoons maple syrup optional
Cilantro leaves for serving
Avocados diced, 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.

Nutrition