Instant Pot Vegan Chili - Oil-free Kidney Bean Red Lentil Chili
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Vegan Richa · by Vegan Richa★ 5.0 (46)

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

NUTRITION · PER SERVING35M COOK
CAL 24%·PRO 39%
CARBS 70G58% OF CAL
20G FIBER18G SUGAR33G OTHER
FAT 17G33% OF CAL
2G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

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.

mainmexicansoupbeansgluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 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)
PREP
10M
SODIUM
1606MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.