Instant Pot Vegan Lentil Chili
Instant Pot Vegan Lentil Chili! Looking for a healthy, quick chili? Try this vegan and gluten-free lentil chili, with directions for the slow-cooker.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves minced garlic
- 2 carrots, chopped
- 1-2 jalapeños, chopped
- 1 1/2 tablespoons chili powder
- 1 tablespoon cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1/2-3/4 teaspoon salt
- 1 15 ounce can crushed tomatoes
- 1 28 ounce can fire roasted diced tomatoes
- 2 cups brown or green lentils, I used French green lentils for this, I find they hold their shape best
- 4 cups vegetable broth
- 1 teaspoon fresh lime juice
- 1/2 cup chopped fresh cilantro
Instructions
- Press the saute button on the Instant Pot. Heat the olive oil in the pot, then add the onion, garlic, carrots and jalapeños and saute until soft, about 3-4 minutes.
- Add the spices and remaining ingredients except for lime juice and cilantro, then cover. Cook on high pressure for 15 minutes, then quick-release.
- Stir in lime juice and cilantro, and serve.
Notes
To make in the slow-cooker, saute the oil in a medium skillet over medium heat. Add the onion, garlic, carrots and jalapeno and saute until soft, about 4-5 minutes.
Stir in the spices and cook an additional minute. Transfer the entire mixture to the slow cooker along with remaining ingredients except for lime and cilantro and cook on high for 4 hours until lentils are tender. Stir in lime juice and cilantro and serve.
Nutrition
Serving: 1servingCalories: 281kcalCarbohydrates: 46gProtein: 17gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 916mgPotassium: 769mgFiber: 21gSugar: 5gVitamin A: 4405IUVitamin C: 6mgCalcium: 65mgIron: 6mg