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!
After reading the good reviews of this recipe I made it today although I was a bit resistant due to the amount of tomatoes in it. Well I have just had the burn code on my Instant Pot although I did reduce the tomatoes by 1/3rd and it is now in a stove top pan which I have not used for months. The taste is good but why am I the only one who burned it when I followed the recipe to the letter?
I use lots of Vegan Richa recipes as I buy your books but not happy with this one.
Sorry not to the letter re the tomatoes but the rest of it was – we have just eaten it (quite late) and loved it.
It’s the pot. The older generation pots were not as sensitive. The newer gen and some of the larger pots (8 qt or larger) are too sensitive and sometimes heat unevenly. My same recipes I’ve tested in my 2 6 qts and the new 8 qt. And the 8 quart has a higher chance of scorching as well giving a burn error even when not scorching. For tomatoey recipes I add a bit more liquid. Also scrape the bottom really well. Then let the pot cool for 5-8 mins after finishing saute , then close the lid to pressure cook
That is so interesting to know, because I have had the exactly same experience. Recipes that were no problem in my old IP now always get the burn warning in my new one (both 6qt). I find if I use the liner from the old pot, it works better sometimes. Maybe the new liners are thinner.
“they don’t make them like they used to”
Another food blogger I follow always recommends adding the tomatoes last, as they sometimes get stuck to the bottom of the ip and trigger the burn warning. That was the first thing I thought of when I read this recipe.
This is our go to, lovely recipe, always consistent ❤️✨
thanks Susan =)
We love this chili and I’m wondering, does it freeze well?
thanks Elsa – yes it does
This was pretty good but had a very predominant tomato flavor. If I make it again, I will use the full 2 tsp (I used about 1.5 tsp) of smoke paprika and chili powder and make the “more beany chili” variation. I would also sauté veggies in oil instead of broth. I do love the ease of making it in the instant pot.
its look like yam …….. , its easy to make , quickly and testy.
This was seriously the best vegan Chili I’ve ever had! And I’m a regular Chili eater who has made probably 10 other recipes. Thank you so much for sharing. We prepared it exactly as written.
excellent, thank you
My entire family loves this recipe! I can finally stop searching for the “best” vegan chili since I found it here! Thank you! For those who haven’t made this yet, go make it already! Totally worth it. The toppings are super important. Don’t skip the toppings!
thank you PM. sometimes it’s the little things
A staple in our house!
woohoo!
Made it tonight and we all loved it <3
hooray!
Hi Richa,
I just made a double recipe of this in the Instapot, and it was so easy to make and tastes amazing. It was even easier easier prep-wise than your Lasagna Soup! It tastes amazing. Thank you💛
Yay