This post contains affiliate links. Please see our disclosure policy.
Instant Pot Vegan Chili – Oil-free Kidney Bean Red Lentil Chili. Easy Flavorful Bean Lentil Vegetarian Chili 18 Gm Protein! Saucepan Option. Vegan Glutenfree Nutfree Soyfree Recipe. Jump to Recipe 
It was hot last week to give a glimpse of Summer, and then we hit a cold front again. So here we are enjoying a bowl of chili for dinner! Curries, stews, chili, Dal are all season meals in my house. A hearty 1 Pot meal with veggies and beans and flavors of choice!
This chili has veggies, red lentils and kidney beans. The lentils add a great texture and also thicken the chili really well. Add whichever beans you like to make up the bulk. I like to use chipotle and ancho chilies for flavor. Use dry or canned chipotle pepper to preference.
This chili is Simple, hearty, quick and Delicious.
More Instant Pot Recipes
- Instant Pot Mushroom Risotto. No standing and stirring needed! GF
- Instant Pot Vegan Butter Chickin(soycurls). GF – Creamy, Delicious
- Japanese Veggie Curry. GF
- Potato Chickpea Spinach Soup. GF
- More Instant Pot Recipes!
Use re lentils in this popular Instant Pot Lasagna Soup with Red lentils, Tortilla soup, Srilankan red lentil coconut Curry!
Tips for an amazing chili in the instant pot every time
- Cook the veggies and tomato on saute for a more rounded flavor and texture.
- Add just enough liquid for the lentils for a thick chili as water does not evaporate while pressure cooking.
- Add texture ingredients such as chopped mushrooms, beefy crumbles, walnuts. Add a blend of different mexican dried chilies, powdered or flakes for flavor variations.
- Toppings are not optional 🙂
- Burn issues: Red lentils can sometimes tend to clump and settle and then burn at the bottom. To reduce this possibility, 1. Mix the lentils in really well for about 10-15 seconds so that they distribute and start to absorb some liquid and hence not settle. 2. Or sprinkle them over after step 3 and dont mix, 3. Or Add 1/2 cup more water and 1 or 2.
- There are several things that can affect thick dishes in a pressure cooker. The model, type of IP, the moisture content in veggies& tomato, anything stuck on the bottom of the pot, the age of the lentils etc. Sometimes whole lentils are labelled as red lentils. I use the split kind in this recipe. The non split red lentils will make an even thicker chili.
Instant Pot Vegan Chili - Oil-free Kidney Bean Red Lentil Chili
Instant Pot Vegan Chili - Oil-free Kidney Bean Red Lentil Chili. Easy Flavorful Pressure Cooker Vegetarian Chili. Vegan Glutenfree Nutfree Soyfree Recipe. Saucepan Option
Ingredients
- 1/4 cup water or broth
- 1/2 onion chopped
- 4 cloves of garlic, chopped
- 1 jalapeno or 1/4 cup chopped green bell pepper
- 1 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 red bell pepper or green bell pepper, chopped
- 15 oz can kidney beans or 1.5 cups cooked, , or use black beans
- 1/2 cup dry red lentils, quick cooking lentils (masoor dal)
- 2 tsp ground cumin or a combination of cumin and coriander
- 1 to 2 tsp paprika, I use a combination of smoked paprika and sweet
- 1 tsp oregano
- 1/2 tsp chipotle chili flakes or powder, or ancho chili powder
- 1 to 2 tsp chili powder blend, chili blend not pure chili powder, optional
- 1/2 tsp each garlic powder and onion powder
- 1 bay leaf optional
- 28 oz diced tomato, with juices
- 1 to 2 tbsp tomato paste
- 3/4 tsp salt, (less if using salted broth and beans)
- 1.5 cups water, or veggie broth
- lemon juice to taste, , cayenne or black pepper for heat
- 1/4 cup cilantro
- avocado, , hot sauce, vegan sour cream, chopped onion, tortilla strips, other toppings
Instructions
- Add water or broth to the instant Pot on Saute when hot. Add onion, garlic and jalapeno. Cook for 2 minutes. Stir frequently. Add another tbsp water to deglaze if needed.
- Add the veggies and a good dash of salt and mix. Cook for another 2 minutes. (At this point you can add the tomatoes and cook them until tender for 3 to 4 mins, stirring occasionally. This adds a deeper flavor profile or follow next step for quicker).
- Add the kidney beans, red lentils, spices, tomato, tomato paste, salt and water and give it a good mix to pick up any stuck bits. (You can also add other cooked beans at this point. Add some corn, veggies, 1/4 cup coarsely chopped walnuts for texture for variation). Add 1/2 cup more water for thinner consistency or if tomatoes werent as juicy..
- Close the lid and pressure cook for 8 to 9 minutes (Manual/Pressure Cook, high pressure). Let the pressure release naturally. Mix in 1 to 2 tsp lemon juice and half of the cilantro.
- Taste and adjust salt, heat and flavor and add more if needed. Serve hot garnished with chopped onion, jalapeno, cilantro, avocado, hot sauce. See Saucepan instructions in Notes
Video
Notes
For variation: Add a pinch of cinnamon and all spice with the spices.
Use a 1/3 cup red lentils and add a can of black beans for more beany chili.
Saucepan: Follow steps 1 and 2 in a large saucepan over medium heat. Add tomatoes, spices and tomato paste and cook until tender, mash the larger pieces. Add beans, lentils, salt, 2 cups water/broth, mix well. Partially cover and cook for 25 to 30 minutes.
Nutrition is 1 of 3 serves
Nutrition
Calories: 306kcal, Carbohydrates: 57g, Protein: 18g, Fat: 1g, Sodium: 682mg, Potassium: 1416mg, Fiber: 21g, Sugar: 13g, Vitamin A: 4805IU, Vitamin C: 63.2mg, Calcium: 193mg, Iron: 7.9mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Made this tonight and I will definitely be making it again! It was so easy and the most delicious chilli I have made. Thanks, this is a great one!
wow! What a compliment
Outstanding recipe! Made this for lunch today and it was gone in seconds. Thanks for this Richa!
This was absolutely devine! Thank you so much for this awesome recipe!
thank you kindly Anri, my pleasure
Made this for dinner for a small get together. Everyone loved it, even the meat eaters didn’t miss the meat at all.
Awesome
Agreed. I have some co-workers who are not going vegan anytime soon and they love this.
I loved this recipe! I had a batch of black beans already made so I added a cup then used Penzey’s Medium-Hot chili powder. The serving’s generous, I ate it a few nights in a row and was bummed when it ran out. I’ll definitely be making it again.
I just had my first bowl and this is delicious! It’s the first of your recipes I’ve tried and I’m impressed. I added a cup of black beans and didn’t have celery so I upped the carrots. I used Penzey’s medium-hot chili powder and it’s great with your combination of spices. I also like your generous serving sizes!
hey Richa,
There was a chili contest at the gym where we had to feed hungry kids after 3 hour intense swim practice. Made this chili and it turned out awesome. Followed your recipe to the T and quadrupled the quantity to feed a large crowd. I am happy to say I won the second prize and all credit to you.
Thanks so much for what you do.
God Bless you..
Meena.
Always on the hunt for the perfect chili recipe and I think I finally found it!
yay
I made this for the second time using the stovetop directions, as I don’t own an Instant Pot. I added lots of raw baby spinach leaves near the end of cooking. Not only did it look beautiful, but it tasted fantastic! The spicing is perfect. Thank you for posting this recipe.
I made this tonight. Used fresh tomatoes instead of canned. Forgot to add onion powder and oregano. I still loved it. I was talking to friends last week and said that I don’t like chili. I have not found recipes I like……until now.
awesome!