This healthy lentil chili recipe is a perfect Instant Pot Chili to serve at a party because it is an Instant Pot Vegan Chili as well as an Instant Pot Vegetarian Chili – so you don’t have to worry about guests with these special diets not being able to eat it. Be sure to have a variety of toppings available such as green onion, cilantro, avocado, sour cream, cheese etc. and allow guests to personalize their bowls by choosing their own toppings. You can always serve chicken or beef as a topping if you want to add meat to the chili. This is a great chili to freeze!
- 2 c. lentils, rinsed and sorted -brown or green lentils work well
- 1 large onion-red or yellow finely chopped
- 2 cloves garlic, minced
- olive oil from olive oil mister
- 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. homemade Chipotle Seasoning (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 or regular cheddar cheese
- avocado, chopped
- green onions, finely chopped
- crumbled bacon (if not serving vegan or vegetarian)
- Rinse lentils and beans.
- Press, “Sauté,” on Instant Pot . Spray liner with olive oil from oil mister.
- Add onions and sauté until soft. Add garlic and sauté a few minutes more. Do not let garlic burn.
- Turn off Instant Pot.
- Add remaining ingredients to the Instant Pot (except for toppings). Stir. Cover with lid and make sure vent is set to sealing.
- Press “Soup,” and cook 30 minutes. Release pressure. Taste and adjust spices if necessary.
- Serve with toppings, allowing guests to choose their own to top their chili.