Instant Pot Lentil Chili
Made in the Instant Pot with minimal effort, this Vegan Lentil Chili delivers a hearty and healthy meal fast!
Servings: 8
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion minced
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon cumin powder
- 1 teaspoon kosher salt
- ¼ teaspoon cayenne pepper optional
- ½ cup dry red wine or additional broth
- 3½ cups low-sodium vegetable broth
- 2 cups brown or green lentils rinsed
- 1 (15-ounce) can kidney beans rinsed
- 2 (15-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes
- 1 tablespoon balsamic vinegar
- cilantro and avocado for serving
Instructions
- Turn the Instant Pot to sauté, add in 1 tablespoon olive oil, and let heat briefly. Once the oil is heated, add 1 medium yellow onion (minced) and sauté until translucent and softened, about 2-3 minutes. Once the onion has softened, add in 3 cloves garlic (minced), 2 tablespoons chili powder, 2 teaspoons dried oregano, 1 teaspoon cumin powder, 1 teaspoon kosher salt, and ¼ teaspoon cayenne pepper and sauté for just 30 seconds to a minute, just to toast the garlic and spices.
- Add ½ cup dry red wine (or additional broth) to the inner pot and scrape up any browned bits on the bottom of the instant pot to prevent a burn warning. Allow the wine to cook for 1-2 minutes. Turn off the Instant Pot by hitting cancel.
- Add 3½ cups low-sodium vegetable broth to the inner pot. Add 2 cups brown or green lentils and 1 (15-ounce) can kidney beans (drained and rinsed) to the inner pot and stir to combine.
- Top the mixture with 2 (15-ounce) can tomato sauce and 1 (15-ounce) can diced tomatoes DO NOT STIR.
- Place the lid on the inner pot and be sure the venting knob is pointed to sealed. Set the cooking time to HIGH PRESSURE for 15 minutes. Do this by hitting manual or pressure cook and use the +/- buttons to adjust the time.
- Once the cooking time has elapsed, allow the pressure to release naturally for at least 15 minutes. Once pressure has been released, open up the instant pot. The chili will look thick due to the tomatoes on top of the chili. Don't be alarmed. Add in 1 tablespoon balsamic vinegar and stir to combine.
- Serve with avocado and cilantro as desired.
Video
Notes
Red Wine: Dry red wine, like Merlot or Cabernet, is recommended for this Lentil Chili, but feel free to use additional vegetable broth in place of the wine.
Lentils: Use green or brown lentils, not yellow or red lentils.
Storage: Allow leftover Lentil Chili to cool to room temperature and then store any leftovers in an airtight container in the refrigerator for up to 5 days. Or store in a freezer-safe container for up to 3 months in the freezer. If you notice your chili is too thick after refrigeration, add a bit more stock to loosen up the chili before reheating.
Nutrition
Calories: 323kcal | Carbohydrates: 54g | Protein: 20g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 838mg | Potassium: 1166mg | Fiber: 22g | Sugar: 8g | Vitamin A: 1172IU | Vitamin C: 17mg | Calcium: 96mg | Iron: 7mg
