Instant Pot Vegan Chili - Oil-free Kidney Bean Red Lentil Chili

Name: Instant Pot Vegan Chili - Oil-free Kidney Bean Red Lentil Chili
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: mexican
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)

Nutrition Facts

Per serving · recipe makes 4 · 35m total

Servings

Calories

18% of a 2,000 cal day

361KCAL

Protein

15g29% DV

% DAILY VALUE

Total Fat13g

17%

Saturated2g

Unsaturated11g

—

Total Carbs52g

19%

Fiber16g

59%

Total Sugars11g

—

incl. Added Sugars0g

Starch25g

—

Sodium1204mg

52%

% Daily Value is based on a 2,000 calorie day.

A vegan chili made with kidney beans and red lentils, flavored with spices and cooked in the Instant Pot. Oil-free, gluten-free, and hearty.

Ingredients

4 SERVINGS

¼ cupwater — or broth
½onion — chopped
4cloves of garlic — chopped
1jalapeno — or chopped green bell pepper
1 cupchopped celery
½ cupchopped carrots
½red bell pepper — chopped, or green bell pepper
15 ozkidney beans — canned or cooked, 1½ cup, or black beans
½ cupdry red lentils — quick-cooking, masoor dal
2 tspground cumin — or a combination of cumin and coriander
1–2 tsppaprika — combination of smoked and sweet
1 tsporegano
½ tspchipotle chili flakes — or chipotle chili powder or ancho chili powder
1–2 tspchili powder blend — not pure chili powder, optional
½ tspeach garlic powder and onion powder
1bay leaf — optional
28 ozdiced tomato — with juices
1–2 tbsptomato paste
¾ tspsalt
1½ cupswater — or veggie broth
lemon juice to taste — cayenne or black pepper for heat
¼ cupcilantro
avocado — hot sauce, vegan sour cream, chopped onion, tortilla strips, other toppings

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Nutrition uses 4 ordinary servings for this batch; the source listed 3.

Method

35m total

Read the method on Vegan RichaVegan Richa’s original page

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mainmexicansoupbeansgluten freeveganvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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