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5 from 1 vote

Easy Vegan Chili with Lentils and Beans

Hearty vegan chili with cooked lentils, black beans, kidney beans, tomatoes, and pantry seasonings. A comforting gluten-free and dairy-free dinner.
Course Main Course
Cuisine American
Keyword easy vegan chili, healthy chili recipe, instant pot vegan chili
Prep Time 25 minutes
Cook Time 30 minutes
Servings 6
Calories 81kcal

Ingredients

  • 1 tbsp avocado oil
  • 1 tbsp minced garlic
  • 1 yellow onion diced
  • 28 oz can crushed tomatoes
  • 2 15 oz cans cooked lentils drained
  • 1 15 oz can kidney beans drained
  • 2 15 oz can black beans drained
  • 1 15 oz can tomato sauce
  • 1 tsp ground cumin
  • 2 tsp dried parsley
  • 2 tsp dried basil
  • 1 1/2 tbsp chili powder
  • 1 tsp sea salt
  • 1/4 tsp ground pepper

Instructions

  • In your instant pot add the oil, onion, and garlic. Turn it on saute mode. Saute until onions are translucent about 4-6 minutes.
  • Turn the heat off and add the tomatoes, beans, tomato sauce, and all the spices. Stir to combine well.
  • Cook on bean/chili mode on high pressure for 30 minutes,
  • When the cooking cycle finishes, carefully perform a quick release according to your Instant Pot’s instructions. Once the pressure has fully released and the float valve has dropped, open the lid, stir, and serve.

Notes

  • Use canned or previously cooked lentils. Do not substitute dry lentils in this recipe.
  • Drain the canned lentils, kidney beans, and black beans before adding them.
  • No additional water or broth is used in this recipe.
  • Check the labels on your canned ingredients and seasonings to ensure they are gluten free.
  • Choose dairy-free, vegan toppings if needed.

Nutrition

Calories: 81kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 599mg | Potassium: 479mg | Fiber: 4g | Sugar: 7g | Vitamin A: 887IU | Vitamin C: 14mg | Calcium: 70mg | Iron: 3mg