Lentil and Bean Chili-Instant Pot

Cozy up to the fire on a cold rainy day with a cup of this delicious Instant Pot Lentil and Bean Chili! Simple, yet filling. This is a perfect soup to serve for company. I let them add their own toppings. It appeals to everyone, including meat lovers,  vegans and vegetarians.  I love to serve it with my homemade focaccia.  Because the chili is low in calories and points, you can serve it with a few pieces of luscious bread and a salad on the side and still stay within your point range.  1 Smart Point per 1 cup of chili. Freeze it into small portions for a quick, healthy meal later.


Lentil and Bean Chili

  • Freestyle Smart Points:1 Smart Point per 1 c.
  • Yield: 16


This is a great chili to make ahead and freeze. It’s so fast in the Instant Pot. Perfect when you want a low point filling lunch or dinner. Comfort food and so yummy!

Smart Points:  1 smart point for 1 c.


2 c. lentils, rinsed and sorted

1 large onion-red or yellow, finely chopped

2 cloves garlic, minced

2 t. oil

5 c. vegetable broth (you can also use chicken)

2 c. dry black beans (you can also use 2 cans of black beans, rinsed and drained)

2 large peppers, red or yellow, seeded and finely chopped

1 can (8 oz) tomato sauce or Marinara sauce or homemade sauce

1 tomato, chopped

12 oz beer (I like using a dark beer such as a Porter)

3 T. chili powder

1 T. ground cumin

1 T. smoked paprika

1/4 t. Sazon (optional)

2 t. dried oregano

1/2 t. cayenne pepper (optional)

1 1/2 t. kosher salt

Toppings (optional, points not included)

3  T. cilantro, finely chopped

light sour cream

shredded reduced fat cheddar cheese


green onions, finely chopped


  1. Rinse lentils and beans.
  2. Turn on Instant Pot to saute.  Add oil. Add onions and brown until soft.  Add garlic and saute a few minutes more. Do not let garlic burn.
  3. Turn off Instant Pot.
  4. Add remaining ingredients to the Instant Pot (except for toppings).  Stir.  Cover with lid and make sure vent is set to sealing.
  5. Press “Soup,” and cook 30 minutes.  Release pressure. Taste and adjust spices if necessary.
  6. Serve with toppings, allowing guests to choose their own to top their chili.


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