vegan lentil chili

This Lentil Chili Recipe is meatless comfort food with BIG flavor that satisfies the whole family on busy weeknights. It&#039;s simple, hearty, and made for Instant Pot or stove!

Lentil Chili

Olive Oil (or any cooking oil)

Onion (diced (about 1 cup))

Carrots (diced (about 1 cup))

Garlic (minced)

Chili Powder

Cumin

Bell Pepper (any color) (diced (about 1 cup))

Vegetable Broth

can) Black Beans

can) Crushed Tomatoes (keep juice)

Tomato Paste

Red Pepper Flakes

Sea Salt

Black Pepper

Cocoa Powder (unsweetened)

Bay Leaf

Select &quot;Sauté&quot; and heat OLIVE OIL.

When the display reads &quot;Hot&quot;, add ONION, CARROTS, and GARLIC. Sauté a few minutes until tender, stirring as needed.

Stir in CHILI POWDER and CUMIN; continue sauteing a few minutes, stirring as needed.

Press &quot;Cancel&quot; and add remaining ingredients.

Secure lid and turn the pressure release valve to the &quot;Sealing&quot; position. Select &quot;Manual&quot; and set the Instant Pot on &quot;High&quot; pressure for 3 minutes.

When the cycle completes, allow the Instant Pot to sit for 10 minutes, undisturbed, for a natural pressure release (NPR).

Carefully turn the pressure release valve to the &quot;Venting&quot; position to release any remaining steam.

Instant Pot Instructions for Vegetarian Lentil Chili (Stove instructions below)

Serve warm garnished with your favorite chili toppings.

Refrigerate in an airtight container up to 5 days or 3 months in the freezer (longer if vacuum sealed).

Serving and Storage

https://mediavine-res.cloudinary.com/video/upload/t_original/v1506441302/hs7idgaa7rermyypbo4j.mp4

Vegetarian Lentil Chili Recipe is super easy and made with everyday ingredients. Dried lentils, carrots, onions, garlic, tomatoes, and seasonings give it hearty texture and full flavor. This vegetarian chili is also vegan, gluten-free, and made for the Instant Pot or stove!

Vegetarian Lentil Chili for Instant Pot or Stove

Lentil Chili is an easy, hearty, and delicious 1-pot vegan meal. Made with hearty red lentils, black beans, walnuts, vegetables, and a handful of smoky spices.

onion

green bell pepper

garlic (minced)

chili powder

cumin

smoked paprika

cayenne pepper

tomatoes

red lentils

black beans

walnuts

vegetable broth

maple syrup (or brown sugar)

salt,

sour cream

shredded cheese

chives or cilantro

tortilla chips

avocado

cornbread

In a large pot, warm the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent. Add the green bell pepper and garlic, and cook for 1-2 more minutes.

Now add the chili powder, cumin, smoked paprika and cayenne pepper. Stir into the vegetables and cook for 30 seconds.

Add the crushed tomatoes, lentils, beans, walnuts, vegetable broth, maple syrup and salt. Stir well and bring to a boil, then lower heat and simmer for 20-30 minutes. The lentils should be tender; if using brown or green, they might take an extra 15 minutes to cook.

Add salt to taste, or any other spices you&#39;d like more of, like chili powder or cayenne pepper for heat. Serve with topping of choice such as sour cream, cheese, avocado, tortilla chips and perhaps with a side of cornbread.

Stovetop

Use the sauté function to cook the onions then add the green pepper and garlic and cook for 1 more minute. Add all the other ingredients and give it a good stir.

Secure the lid and cook at high pressure for 10 minutes. Let the pressure release naturally for 15 minutes, then carefully release any remaining pressure. Stir, add salt to taste and add a little water for a thinner chili, if desired. Enjoy with toppings.

Instant Pot Instructions

First, sauté the onion, green bell pepper and garlic until softened. Transfer the mixture to a slow cooker and add all the rest of the ingredients (except the toppings of course).

Stir, then cover with the lid and cook on low for 8 hours or high for 4 hours, until the lentils are tender. Serve.

Slow Cooker Instructions

This is hands down THE BEST chili I’ve ever had. My meat eating husband LOVES it and doesn’t miss the meat at all. This has been added to the frequent rotation of meals.

I've been having a lot of fun making recipes off this site since testing the waters with a WFPB diet.  Made this last night with some minor alterations! I don't like peppers so I left them out, no walnuts as my partner isn't a fan, and I added a teaspoon of oregano. Since I only had canned lentils, I allowed this to simmer for probably about 45-50 min to help reduce the liquids until it had a nice consistency, then added 1 cup of frozen corn at the end. Served with yummy garlic bread rolls on the side. It was SUPERB!!! Thank you so much for your lovely recipes.

Thanks for the fine work, Nora! This is the first of your recipes I have tried, and I will be doing another soon. Very good. A great meal on a very cold day in Minnesota.

Excellent!  I added pumpkin puree, left out the maple syrup, and added seasoning salt.  I loved it.  Thank you for your great recipes!!!

I made this and followed instructions 100 percent...it turned out to be very good and super tasty..thankyou so much for this recipe.

It’s really cold and nasty out. I just made this recipe as written. Sooooo delicious. Thank you for a great recipe with a great spice mix.

This was a huge hit with my family. They are meat eaters and I am the vegetarian in the house. It’s not always easy to find recipes that we all like, but this will be in our rotation. Great flavor!

My husband asked to try this recipe based on his love for lentils and chili, and the positive reviews. It was really easy to make AND really delicious! I've made it twice, following the recipe precisely, and like it more than my previous meat-based chili. This one is a keeper!

A quick and delicious meatless chili with beans and lentils. Perfect for busy weeknights.

Vegan Lentil Chili

Tablespoons cooking oil

celery (finely diced)

onion (finely diced)

green pepper (finely diced)

28 fl oz cans diced tomatoes

19 oz red kidney beans (drained)

19 fl oz can pinto beans (drained)

19 fl oz lentils (drained)

Tablespoons chili powder

garlic powder

salt and pepper

Heat a large pot over medium heat and add the oil. When the oil has heated, add the celery, onion, and green pepper to the pot and season with salt and pepper.

Saute the vegetables while stirring for 2-3 minutes or until they start to release their liquids and become translucent.

Add the chili powder, smoked paprika, garlic powder, and ground cumin to the pot and stir to cover the vegetables.

Cook for another 2 minutes.

Add the diced tomatoes, kidney beans, pinto beans and lentils to the pot and season well with salt and pepper.

Bring the pot to a boil, then reduce the heat to low and simmer for at least 30 minutes.

Top 3 vegan lentil chili recipes from across the web

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Top 3 vegan lentil chili recipes from across the web

The most viewed vegan lentil chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Lentil Chili

Lentil Chili

Vegan Lentil Chili

The most viewed vegan lentil chili recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine