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This high-protein instant pot vegan chili is made with lentils, jalapeños and fire-roasted tomatoes. Gluten-free with slow cooker + stove top directions.
Introducing my new weeknight favorite– Instant Pot lentil chili. I bought an instant pot a few months ago on an Amazon sale and I fell hard in love. I didn’t think I was going to go this ga-ga for an appliance but once I found the Instant Pot, I haven’t given a second look to my slow-cooker or rice-cooker. An appliance that makes meals in a fraction of the time? Sign me up.
Newborn life means that I’ve got very little time to do anything, let alone made dinner. I think this is the biggest surprise that I’ve found so far; I spend pretty much all day doing nothing, yet I don’t have time for anything.
Our babe is a super snuggly one and prefers being in his mama’s arms to just about anything else. It’s magical- except when I want to cook, eat or do anything but hold him. But, I know this time is so fleeting and the fourth trimester is almost through, so I’m holding him tight and making sure my husband knows his way around the Instant Pot.
Here’s what you’ll need to make this vegan lentil chili.
To cook in the Instant Pot or pressure cooker, start by pressing the sauté button. Heat the olive oil, then add the onion, garlic, carrots and jalapeños and cook until soft, taking care not to burn, about 5-6 minutes.
Add in the spices and all of the remaining ingredients: canned crushed tomatoes, canned fire roasted diced tomatoes, lentils and vegetable broth. Cover and turn the vent to seal. Cook on high pressure for 15 minutes, then turn the pressure valve to open for a quick release of pressure.
Stir in lime juice and fresh chopped cilantro. Taste, adjusting for flavor as desired, and serve.
To make in the slow-cooker, sauté the oil in a medium skillet over medium heat. Add the onion, garlic, carrots and jalapeño and sauté until soft, about 4-5 minutes.
Stir in the spices and cook an additional minute. Transfer the entire mixture to the slow cooker along with remaining ingredients except for lime juice and cilantro and cook on high for 4 hours until lentils are tender. Right before serving, stir in the lime juice and cilantro.
To cook on the stove, heat the olive oil in a large pot over medium heat. Add the onion, garlic, carrots and jalapeño and cook until soft, about 5 minutes.
Stir in the spices and cook until just fragrant. Reduce heat to low and add in the canned crushed and diced tomatoes along with the lentils and vegetable broth. Bring to a boil, then reduce heat to low and simmer until lentils are cooked through, about 25 minutes.
Stir in the lime juice and fresh chopped cilantro right before finished and enjoy.
This Instant Pot Chili recipe is very adaptable, depending on how you like your vegan chili! For a spicier chili, add in cayenne pepper or more chili powder.
If you like your chili to have more beans, then you can swap in some of the lentils for black beans, kidney beans or pinto beans. Because these beans have varying cooking time using dried beans, I’d recommend canned beans.
My favorite thing about chili is enjoying all of the toppings! Crushed tortilla chips, diced avocado, sour cream (regular or dairy-free, depending on preference) and/or shredded cheese.
We also love this chili served with whole-grain elbow noodles or brown rice. It’s also delicious served with my no-knead bread made in the Instant Pot!
To store, let the vegan chili cool completely then place in an airtight container. Place in the fridge for up to 5 days or in the freezer for 3-4 months. To serve, thaw overnight in the fridge then warm the chili in a saucepan or microwave until warmed through.
Thick, hearty and packed with plant-based protein. You’re going to love this Instant Pot vegan lentil chili. If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Instant Pot Vegan Lentil Chili! Looking for a healthy, quick chili? Try this vegan and gluten-free lentil chili, with directions for the slow-cooker.
To make in the slow-cooker, saute the oil in a medium skillet over medium heat. Add the onion, garlic, carrots and jalapeno and saute until soft, about 4-5 minutes.
Stir in the spices and cook an additional minute. Transfer the entire mixture to the slow cooker along with remaining ingredients except for lime and cilantro and cook on high for 4 hours until lentils are tender. Stir in lime juice and cilantro and serve.
This recipe was first published in 2017 and updated in 2022.
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