Fit Foodie Finds · by Emily Richter★ 4.8 (14)
Meatless Instant Pot Chili
NUTRITION · PER SERVING47M COOK
CAL 19%·PRO 43%
CARBS 69G74% OF CAL
17G FIBER2G ADDED13G INTRINSIC37G OTHER15G TOTAL SUGAR
FAT 4G9% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetarian chili packed with lentils, beans, and vegetables, cooked in an Instant Pot. Naturally vegan and naturally gluten-free.
mainamericansoupbeans🥘 pressure cookerdairy freegluten freeveganvegetarian
View the full recipe on Fit Foodie Finds →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 cups vegetable broth (option to use low sodium)
- 1 cup red lentils (uncooked)
- 28 oz. can tomato puree (or tomato sauce)
- 28 oz. can diced tomatoes
- 15 oz. can black beans (drained and rinsed)
- 15 oz. can kidney beans (drained and rinsed)
- 15 oz. can pinto beans (drained and rinsed)
- 1/2 medium white onion (finely diced)
- 3 large carrots (chopped into rounds)
- 1 large sweet potato (peeled and chopped)
- 4 cloves garlic (minced)
- 1/4 cup chili powder*
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 tablespoon maple syrup
At a glance
PER SERVING · TIME 47M
CAL 19%·PRO 43%
CARBS 69G74% OF CAL
17G FIBER2G ADDED13G INTRINSIC37G OTHER15G TOTAL SUGAR
FAT 4G9% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 40m
- Cook
- 7m
- Sodium
- 871mg
- Total sugar
- 15g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1361mg
- Calcium
- 181mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 40M
- SODIUM
- 871MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.