Lentil Chili ( Vegan, Gluten-free, Instant Pot)
Vegan Lentil Chili made in Instant Pot is bursting with deep rich umami flavors. It is hearty comforting, protein rich one pot meatless meal.
Servings: 8 cups
Calories: 233kcal
Cost: $5
Equipment
Ingredients
- 2 cups lentils sorted, washed and rinsed
- 1 (14 oz. can) fire roasted diced tomatoes I like Muir Glen's fire roasted
- 4 cups low sodium vegetable broth or water
- 1 medium onion finely chopped
- 4-6 cloves garlic minced
- 2 medium potatoes diced
- 1 cup celery, carrots and corn
- 1 Tablespoon lemon juice
For seasoning:
- 1 tablespoon oil optional, I used Avocado Oil
- 1 teaspoon roasted cumin powder
- ½ teaspoon smoked paprika
- 1 teaspoon all purpose seasoning. Trader Joe's 21 seasoning salute -my go to favorite
- Salt and pepper to taste
Optional Garnishes
- Green chili pepper, lemon wedges and cilantro for garnish
Instructions
How to Make Instant Pot Lentil Chili
- Put Instant Pot on sauté mode. Once it displays HOT, add oil. Add minced garlic and onion. Sauté well for few minutes till onions get softer.
- Add all the seasoning herbs and stir well. Add washed lentils and chopped veggies including potatoes. Stir well. Add water or vegetable broth. Give it a good stir.
- Close the lid of Instant Pot. Vent sealed. Choose MANUAL or PRESSURE COOK mode, high pressure for 10 minutes. After it's done cooking, you can do pressure release after 10 minutes.
- Open the lid. Give it a good stir. With the ladle, you can mash up the lentils and potatoes a few times to get creamy texture.
- Stir in lemon juice and cilantro. Serve warm with your favorite toppings. Enjoy !
How to Make Lentil Chili on Stove Top
- In a large stock pot, warm the oil over medium heat. Once oil is warm, add minced garlic and onion. Sauté well for few minutes till onions look softer.
- Add all the seasoning herbs and stir well. Add washed lentils and chopped veggies including potatoes. Stir well. Add water or vegetable broth. Give it a good stir.
- Cover with a lid and let it cook for 15-20 minutes till lentils are cooked.
- Check and stir in between few times to avoid the burn at the bottom of the pot. When the potatoes and lentils are tender and soft, Chili is ready.
- Stir in lemon juice and cilantro. Serve warm with your favorite toppings. Enjoy !
Notes
This chili freezes well so you can make a big batch and use it for multiple meals. To store your vegan lentil chili, allow it to cool completely before transferring it to an airtight container. Place the container in the refrigerator and store for up to 3-4 days.
When reheating, you may need to add a splash of water or vegetable broth to thin out the chili as it thickens when chilled.
Alternatively, freeze individual portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop or in the microwave until heated through. Enjoy the comforting flavors of your chili whenever the craving strikes!
Nutrition
Serving: 1cup | Calories: 233kcal | Carbohydrates: 39g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Fiber: 10g | Sugar: 6g