How to Make Speedy Lentil Chili: A Protein-Packed Powerhouse

Vegan Lentil Chili made in an Instant Pot is a hearty, comforting, and nutritious meal that’s perfect for any day of the week. This recipe is packed with protein-rich lentils, flavorful vegetables, and a blend of spices that bring warmth and depth to the dish. It’s an easy, one-pot meal that’s sure to satisfy vegans and non-vegans alike. Here’s how to make it:

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper (any color), diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup dried green or brown lentils, rinsed and drained
• 1 can (28 ounces) crushed tomatoes
• 4 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and pepper, to taste
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 cup frozen corn kernels (optional)
• Fresh cilantro and avocado slices for garnish (optional)

Instructions:

1. Sauté Vegetables: Turn your Instant Pot to the Sauté function. Add the olive oil, onion, garlic, bell pepper, carrots, and celery. Sauté for about 5 minutes, or until the vegetables start to soften.
2. Add Lentils and Seasonings: Add the lentils, crushed tomatoes, vegetable broth, chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper to the pot. Stir well to combine all the ingredients.
3. Pressure Cook: Close the lid of your Instant Pot and set the valve to the Sealing position. Select the Manual or Pressure Cook function and set the timer for 15 minutes at high pressure.
4. Natural Release: Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining pressure.
5. Add Beans and Corn: Open the lid and stir in the black beans, kidney beans, and frozen corn (if using). Select the Sauté function again and heat everything through for about 5 minutes, allowing the flavors to meld and the chili to warm up. If the chili is too thick, you can add a bit more vegetable broth to reach your desired consistency.
6. Serve: Taste and adjust seasoning if necessary. Serve the chili in bowls, garnished with fresh cilantro and slices of avocado, if desired.

This Vegan Lentil Chili is not only delicious and filling but also provides a great source of plant-based protein and fiber. It’s perfect for meal prep as it freezes well and tastes even better the next day. Enjoy your wholesome and comforting meal!