There’s nothing quite like a bowl of chili on a cold, dreary day. It warms you up from the inside out and you can batch cook it, leaving you plenty of leftovers for those days you might be tempted to order a pizza instead of prepping dinner yourself.
Chili has long been one of my favorite dinners to put into rotation for winter meal planning. But for the longest time, I thought a good chili had to be meaty! After all, that’s what makes it hearty – right?! But when I switched to eating a mostly vegan diet, I was left wondering if I’d still enjoy this dish. Enter red lentils. Lentils are excellent for thickening up dishes (hello, hearty!) and are both nutritious and very inexpensive. With a little help from the Instant Pot, this cheap-yet-filling meal can be done and on the table in less than 30 minutes!
Want New Instant Pot Recipes and Content Delivered Straight To Your Inbox? Sign up for our Instant Pot Email Newsletter!
You can easily adjust the heat by changing the amount of chili powder and sriracha in this recipe. Cooking for your littles? Reduce or omit the sriracha. Cooking for your quirky relative who practically collects hot sauces? Bump it up! No matter what, you and your guests will love this delicious, rich chili so much you won’t miss the meat one bit.
- 2 tbsp olive oil
- 2 cups yellow onion, diced
- 1 tbsp garlic, minced
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 1 can whole kernel corn, drained
- 1 can pinto beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 cup dried red lentils
- 1 large can crushed tomatoes
- 2 tbsp chili powder
- 1 tbsp cumin
- 1 tsp paprika
- 1 tbsp dried oregano
- Salt and pepper, to taste
- Sriracha, to taste (we used about a 1/2 tbsp to achieve our desired spiciness)
- 2 cups vegetable broth
- Optional: Vegan corn chips, vegan sour cream, and avocado for serving
- Add oil and onion to Instant Pot and sauté for 3-4 minutes, until the onions have softened
- Add garlic, green and red peppers, and corn and sauté for another 3-4 minutes
- Turn sauté mode off
- Add remaining ingredients to Instant Pot and stir to combine
- Put the lid on, seal, and set to "Manual" for 15 minutes
- Quick release the pressure once it's finished cooking
- Top with any toppings you want! We used vegan corn chips and sour cream, and some sliced avocado! Enjoy!
PHOTOS BY: AMAZON
Forkly.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Forkly.com
You can never go wrong with a delicious rice dish. After all, almost everyone has some type of rice on hand.
Leisurely weekends are my favorite because it's a chance to unwind and relax.
Roast beef is one of those meals that's an oldie but a goodie. If you have company coming over for supper - it doesn't matter who...
Is there anything better than biting into a warm gooey piece of banana bread? I don't think so.
Nothing quite compares to a slow roasted, rotisserie chicken, but really, who has the time for that?!
Often, the main entree steals the spotlight but the sides are what really complete a meal.
Get ready friends, it's time to enjoy some delicious takeout made at home!
Breakfast is often the most rushed meal of the day. Sure, lunch is eaten while at your work desk and supper may be thrown...
You've spoken and we heard you! Quick and easy Instant Pot weeknight meals that can feed the whole family are top of mind.
Let Mom put her feet up this Mother's Day while you prepare her some delicious food.
The 4th of July holiday indicates that summer is here. On this patriotic holiday friends and family gather together to play games,...
We've been told time and time again that breakfast is one of the most important meals of the day.