lentil chili

This deliciously easy vegan lentil chili is sure to impress! With stove-top, pressure cooker, and slow cooker versions all in this post, you can whip it up any way you choose with minimal effort.

Vegan Lentil Chili

onion

olive oil

green bell pepper (diced)

red bell pepper (diced)

jalapeños

garlic (minced)

corn (frozen

spicy chili beans

black beans

TBSP chili powder

TBSP cumin

oregano

tsp smoked paprika (plus extra to taste)

salt and pepper

veggie broth

red lentils

tomatoes

jalapenos pepper

broth

all the tasty toppings your heart desires!

chopped red onion

pico de gallo

avocado

cilantro

sour cream or greek yogurt (if vegetarian/t-rex)

cheddar cheese (if vegetarian/t-rex)

tortilla chips

corn chips

corn bread crumbles

Below are the electric pressure cooker instructions. For stove top or slow cooker instructions, see blog post below.

First chop your veggies and measure out the ingredients.

Switch your pressure cooker to the saute funtion and saute 1 TBSP oil with onion for 3-5 minutes, until edges are golden and browned.

Then add garlic, peppers, and corn, and cook for an additional 3-5 minutes to soften slightly.

Add lentils, veggie broth, chili beans, black beans and spices.

Set to high pressure for 15 minutes and allow to come to pressure.

Allow a natural pressure release.

Lastly, stir in crushed tomatoes and adjust broth/tomato/seasoning to taste, adding more of what you prefer to get your ideal thickness and flavor punch.

I added the crushed tomatoes at the end to avoid overstuffing my pressure cooker and score a quicker cook time as well. Since my crushed tomatoes were canned (LOVE muir glen's organic tomato basil) they took zero time to heat up once swirled into my piping hot pot-o-chili. Sweet!

If you want to dive in sooner, feel free to manually release the pressure on your Instant Pot by flipping the little lever from seal to vent. Worst case scenario, if your chili needs a little extra time you can seal it back up and give the veggies extra time to soften. Pressure cookers are pretty forgiving like that!

Add all your favorite toppings and dive in!

Hearty red lentil chili made in 1 pot with simple ingredients! A smoky, flavorful, protein- and fiber-rich plant-based meal perfect for cold nights and feeding a crowd.

1-Pot Red Lentil Chili

Tbsp avocado or coconut oil

medium white or yellow onion, diced

red pepper, diced

jalapeño, seeds

garlic ((4 cloves yield ~2 Tbsp))

Tbsp chili powder

Tbsp cumin ((divided))

tsp smoked paprika

tomatoes ((if unsalted, add more sea salt))

tomato paste

water ((plus more as needed))

dry red lentils (thoroughly rinsed in cold water + drained)

kidney beans ((slightly drained))

black beans ((slightly drained))

coconut sugar ((or maple syrup))

corn, drained ((optional))

DIY Chili "Cheese” Fritos

Rice or Quinoa

chopped cilantro

Avocado

Heat a large pot over medium heat. Once hot, add oil, onion, and red pepper. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently.

Add jalapeño and garlic to a mortar and pestle and crush into a rough paste (alternatively, blend in a small food processor, or finely mince). Add to the pot with onion and red pepper, and season with another pinch salt and pepper.

Add 2/3 of the chili powder (2 Tbsp as original recipe is written), half of the cumin (1 Tbsp as original recipe is written), paprika, diced tomatoes, tomato paste, and water, and stir to combine. Bring to a low boil over medium high heat.

Once boiling, add lentils and reduce heat to medium-low or low, so it's at a gentle simmer. You want to see bubbles, but you don't want it boiling. Cook for 15 minutes, or until lentils are mostly tender. As it's cooking you may need to add more water if the mixture is looking too dry and the lentils aren't submerged (I didn't find that necessary).

Next add kidney beans, black beans, 1/4 tsp each salt and pepper, and remaining cumin (1 Tbsp as original recipe is written) and chili powder (1 Tbsp as original recipe is written), and stir to combine.

Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), add corn (optional), cover, and gently simmer for 20 minutes to meld the flavors together. Stir occasionally.

Taste and adjust seasonings as needed, adding more chili powder or cumin for smokiness, salt for saltiness, or a little coconut sugar to balance the heat and draw out the other flavors.

Serve as is, or garnished with chili cheese fritos, fresh jalapeño, cilantro, red onion, and/or avocado (optional).

Store leftovers in the refrigerator up to 4 days, and in the freezer up to 1 month. Reheat on the stovetop, or in the microwave.

https://www.youtube.com/watch?v=8iD8dTuUqYI

Hearty red lentil chili made in 1 pot with simple ingredients! A smoky, flavorful, protein- and fiber-rich plant-based meal perfect for cold nights and feeding a crowd.

Full Recipe: https://minimalistbaker.com/1-pot-red-lentil-chili/

The exact origin of the dish chili isn’t clear, but most historians trace its roots to San Antonio, Texas. But one ingredient central to chili – chilies – are native to Mesoamerica (a region that includes parts of Mexico and Central America). And they are an important ingredient in Mexican cuisine.
 
FOLLOW US!
Blog: http://minimalistbaker.com/
Instagram: https://instagram.com/minimalistbaker/
Twitter: https://twitter.com/minimalistbaker
Facebook: https://www.facebook.com/MinimalistBaker

1-Pot Red Lentil Chili | Minimalist Baker Recipes

This easy instant pot lentil chili is packed with flavor and plant-based protein! It has a nice, thick texture, and is ready in under 45 minutes!

Instant Pot Lentil Chili

red onion

red bell pepper (, chopped)

green lentils ((or brown))

chili powder

cumin

coriander

smoked paprika

salt & pepper

(28 ounces) can fire roasted diced tomatoes

tomato sauce

vegetable broth ((+ more as needed))

Turn your Instant Pot to the saute function and add the oil. Once the oil is hot, add the onion and pepper. Saute for 2 - 3 minutes until the onion starts to turn translucent.

Add the remaining ingredients and give it a quick stir. Secure the lid, making sure the pressure valve is sealed and turn to pressure cook.

Set the Instant Pot to high pressure and put the timer to 12 minutes. Allow the Instant Pot to turn on and come to pressure.

Once the timer is finished, allow the pressure to naturally release for 15 minutes, then release the rest and remove the lid.

Give it a stir and if the chili feels a bit thick, stir in another cup or so of broth. Serve immediately and garnish with your choice of toppings! (I like sliced jalapeno, cilantro, avocado, and corn chips!)

https://content.jwplatform.com/videos/zs7Lg01O.mp4

How to make instant pot lentil chili. This easy lentil chili recipe is packed with flavor and plant-based protein! It's healthy and is ready in just about 45 minutes!

Warm up with a bowl of hearty and flavorful Low FODMAP Turkey Chili. It's filled with protein-packed turkey, low FODMAP amounts of lentils and sweet potatoes, warming spices, and a touch of cinnamon. 

Low FODMAP Turkey Chili with Sweet Potato and Lentils

leek leaves (dark green parts only)

turkey (I use 93% lean)

medium tomatoes, core removed and chopped (about 2 cups)

low FODMAP taco seasoning

cinnamon

lentils,

Salt and pepper

Heat a Dutch oven or soup pot (with cover) over medium to medium-high heat. Once hot, add olive oil and leek leaves. Saute leek leaves until bright green, fragrant, and soft.

Add ground turkey and cook, breaking into crumbles, until almost completely browned. Once the turkey is almost cooked, stir in the tomato paste and cook about 1 minute more.

Add the low FODMAP chicken broth, sweet potatoes, chopped tomatoes, low FODMAP taco seasoning, and ground cinnamon to the turkey mixture and stir to mix. Adjust heat to high, and bring soup to a boil. Cover, reduce heat to medium-low, and simmer for 12-15 minutes or until sweet potatoes are tender.

Stir in drained and rinsed lentils and continue cooking until soup is heated throughout. Season with salt and pepper.

Stove-Top Instructions

Heat a medium skillet over medium to medium-high heat. Once hot, add olive oil and leek leaves. Saute leek leaves until bright green, fragrant, and soft.

Add ground turkey and cook, breaking into crumbles, until almost completely browned. Once the turkey is almost cooked, stir in the tomato paste and cook about 1 minute. This helps to bring out the flavors of the tomato paste. Transfer the turkey mixture to the slow cooker.

Add the low FODMAP chicken broth, sweet potatoes, chopped tomatoes, low FODMAP taco seasoning, and ground cinnamon to the turkey mixture in the slow cooker and stir to mix.

Cook on low for about 4 hours, or until the sweet potatoes are tender.

Stir in drained and rinsed canned lentils. Continue cooking for 10 minutes or until the lentils are hot. Season with salt and pepper

Slow Cooker Instructions

Absolutely delicious! A chili you'll enjoy without the stomach pain!

Lost my intestines almost 4 years ago. Recipes like this make this life transition not just barrable bit exciting and enjoyable.
Thanks so much!

Have you tried it in the slow cooker yet? I really want to make this in the slow cooker.

This turned out great!  I actually made your taco seasoning recipe and used it as I did not have Fody's.  I also didn't have leeks and just used the green onion tops instead.  I have made several of your recipes, and they all have been a life saver.  When my dr. had me start Fodmap on Tuesday, I was at a loss.  I always cook with garlic and onion.  However, your website has helped me so much.  My husband has loved everything.   I just hope I feel better doing this Fodmap thing.

Absolutely delicious. I was very surprised at the cinnamon!

Tasty and hearty but not overly spicy, this recipe was just right for me!  I used way too many lentils (14 oz. dried in a bag) the first time, but I made the recipe again without the lentils and combined both batches to better distribute them, also adding extra chicken broth, diced tomatoes in juice, and Fody salsa for more liquid.

Fantastic recipe! When I make this we eat it for a couple of nights (there are just two of us) and freeze left overs so we always have a good meal available.

Sit by the fire with a big bowl of this vegan bean and lentil chili for a cozy Sunday evening. This recipe is easy to make, ready in just about 40 minutes, and loved by both vegans and meat eaters. It's also freezable and perfect for meal prep!

One Pot Vegan Lentil Chili

kidney or pinto beans (drained and rinse)

tomato sauce tomatoes

vegetable broth

corn

celery (finely diced)

red bell pepper (chopped)

serrano peppers (chopped*)

tbsp oil (I used olive)

coconut sugar

tbsp chili powder

tbsp cumin

paprika

bay leaves

sea salt

Black pepper

cayenne

chop onion

Chop the onion into small pieces and add to a pan with the oil. 

saute

Saute until translucent, about 5-10 minutes. 

add other veggies

Add in the chopped celery, bell pepper, corn, serrano pepper (see notes about spice), garlic and saute an additional 5 minutes. 

add spices

Add in all of the spices, coconut sugar, salt, and bay leaves and mix well. 

add all ingredients

Add in all remaining ingredients and bring to a low boil. 

cover and simmer

Cover, reduce heat to low and let simmer for about 25 minutes stirring occasionally to ensure the chili doesn't burn or stick to the bottom. 

Blend

After about 25 minutes, taste and adjust flavors as desired. Discard the bay leaves, then transfer about 2 cups of chili to a blender and blend until mostly smooth, leaving the lid slightly ajar to let the heat escape. Start the blender on the lowest setting and work up.

stir

Transfer back to the pot and stir to combine.

serve

Serve warm with sour cream, cilantro, avocado and enjoy!

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

This Vegan Black Bean Chili takes just 15 minutes to make and is filled with all your favorite flavors along with black beans and split red lentils. It's loaded with over 50% of your daily fiber in each serving and filled with fresh flavors. This chili will fill you up and fuel you through your busy day!

Top 9 lentil chili recipes from across the web

The most viewed lentil chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Lentil Chili

1-Pot Red Lentil Chili

Instant Pot Lentil Chili

Low FODMAP Turkey Chili with Sweet ...

One Pot Vegan Lentil Chili

Lentil Chili

Vegan Black Bean Chili

Vegan Pumpkin Chili

Lentil Chili

Top 9 lentil chili recipes from across the web

The most viewed lentil chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Lentil Chili

1-Pot Red Lentil Chili

Instant Pot Lentil Chili

Low FODMAP Turkey Chili with Sweet ...

One Pot Vegan Lentil Chili

Lentil Chili

Vegan Black Bean Chili

Vegan Pumpkin Chili

Lentil Chili

The most viewed lentil chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine