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A comforting and hearty vegan lentil chili loaded with red lentils, pinto beans, tomatoes, and flavorful spices. It's a simple one-pot plant-based dish that can be made in the Instant Pot or on the stovetop.
It comes together in about an hour, and leftovers taste even better the next day. The red lentils break down during cooking, resulting in a rich, thick, and plant-based chili. Below, I have instructions for preparing on the stovetop or Instant Pot, along with oil-free methods for sautéing.
For more vegan oil-free recipes with red lentils, try creamy red lentil dahl or curry butternut squash and chickpea soup. For more vegan chili recipes, try plant-based quinoa chili with pinto and black beans or vegan chili with tofu meat crumbles.
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Recipe features
- Simple lentil chili recipe that can be made in the Instant Pot or on the stovetop!
- A healthy, hearty, comforting plant-based dish!
- Easy one-pot meal with simple ingredients!
- Vegan, vegetarian, plant-based, gluten-free, dairy-free, and oil-free!
- Great for meal prep and it freezes well!
Ingredient notes and substitutions
The recipe uses simple ingredients, but please see the recipe card below for a full list and the exact measurements.
Red onion - A red, yellow, or white onion can be used.
Red bell pepper - The red bell pepper adds a hint of sweetness and texture to the chili. A carrot can also be used. It will make the chili sweeter, and the carrot will be firmer even after cooking.
Jalapeño - To make the chili less spicy, remove the seeds and membrane of the jalapeño. To make it spicier, leave them in or even use 2 jalapeños.
Red lentils - I didn't test with brown, green, or any other type of lentil, so I can't say for sure how well it would work.
Diced tomatoes - Use regular diced or fire-roasted diced tomatoes. Crushed tomatoes may work for the stovetop version, along with added vegetable broth to thin the chili out. For the Instant Pot cooking method, crushed tomatoes sometimes give a burn error if they get mixed into the rest of the ingredients, so I opt for diced.
Tomato paste - This will help thicken the chili and give it a richer flavor.
Pinto beans - The recipe calls for pinto beans, but any cooked bean should work fine.
Broth - I use a low-sodium vegetable broth. If you don't, adjust the salt in the recipe as needed.
Tamari - If you can't find tamari, you can substitute low-sodium soy sauce. The tamari adds a richer depth of flavor to the chili.
Maple syrup - Adds a little more sweetness to balance the tomato flavor.
Apple cider vinegar - Apple cider vinegar gives a slight pop of brightness to the dish to cut through the richness. Lime juice also works well. If you substitute the vinegar with lime juice, I would increase the amount to 1 or 2 tablespoons of lime juice.
Tips
- Stir everything together really well so red lentils don't clump.
- The chili powder is a spice blend, not cayenne pepper or chili flakes.
- Remove the seeds and ribs of the jalapeño to make it less spicy.
- If cooking on the stovetop, if it's too thin, simmer it a little longer with the lid off until it reduces.
- If it's too thick, add more vegetable broth to thin it out.
- Don't substitute the diced tomatoes with crushed tomatoes for the Instant Pot method. You might get a burn error.
Topping ideas
Enjoy the lentil chili as is or try a variety of toppings.
- Diced red onion
- Spicy pickled red onions
- Quick pickled white onions
- Fresh chopped cilantro
- Vegan lime crema
- Cilantro cashew cream
- Avocado or avocado lime crema
- Lime juice
- Pickled radishes
Video
How to make Instant Pot lentil chili
1. Rinse the red lentils in a strainer and set them aside.
2. Prep your vegetables, seasonings, vegetable broth, and canned goods. For oil-free cooking, have a cup or squeeze bottle of water nearby.
3. Set your Instant Pot to the sauté function for 7 minutes. Once hot, add your vegetables and stir frequently. The vegetables will release liquid, which they will cook in. For oil-free cooking, if they start to stick, add 1-2 tablespoons of water to prevent them from burning. Another option is to start out cooking the vegetables in ¼ of water or broth (or cook the veggies in a neutral-tasting oil).
4. Add the garlic at the end of sautéing (about 30 seconds left) or just add it with the rest of the ingredients. Add water as needed if it starts to stick.
5. Once the vegetables are done, add the rest of the ingredients (except for the apple cider vinegar).
6. Pressure cook on high for 9 minutes, making sure the pressure valve is set to seal.
7. Once done, let the pressure naturally release for 20 minutes, then manually release the rest. You can also let it naturally release completely, which can take more than 30 minutes.
8. When the Instant Pot chili is done, it will be a little soupy. Stir to combine everything. It will thicken up while cooling. Add the apple cider vinegar and taste to adjust for seasoning.
9. Then serve with your favorite toppings!
Stovetop method for vegan lentil chili
1. Rinse the red lentils in a strainer and set them aside.
2. For oil-free cooking, preheat a large pot on medium to medium-high heat. Cook the onion, bell pepper, and jalapeño until soft and the onion is translucent, about 5-7 minutes, stirring frequently (or cook them in a neutral-tasting oil).
3. Add the garlic and all seasonings and cook for 30 seconds, stirring frequently. For oil-free, add a tablespoon of water if needed to prevent ingredients from burning.
4. Add the rest of the ingredients (except for the apple cider vinegar), and stir to combine. Stir the red lentils to prevent them from clumping.
5. Bring to a boil, then lower to a simmer, and cook covered for 30-35 minutes, stirring occasionally.
6. If it's too thin, simmer it a little longer with the lid off until it reduces. If it's too thick, add more vegetable broth to thin it out.
7. Stir in the teaspoon of apple cider vinegar, taste, and adjust seasonings if needed.
8. Then serve with your favorite toppings!
Storage
Refrigerator - Store the lentil chili in the refrigerator in an airtight container for 4-5 days.
Freezer - Let the chili cool completely and store it in a freezer-safe container for about 2 months. Thaw in the refrigerator overnight, then heat up on the stove or in the microwave.
Frequently asked questions
The vegan chili with lentils freezes well. Allow leftover chili to cool completely and store it in a freezer-safe container for up to 2 months. Let it thaw overnight in the refrigerator and reheat on the stove or in the microwave. I like to label the freezer container with the freezing date, the number of servings, and the dish name.
Cornbread is always a good option, but for lower-calorie options, try a chopped salad with vegan ranch dressing, or steamed or roasted broccoli or cauliflower. The chili can also be served over rice, quinoa, or potatoes. Make vegan chili cheese fries by serving the chili over potato wedges and top them with my oil-free cheese sauce.
I hope you enjoy this recipe! If you did, feel free to rate it and leave a comment.
PrintRecipe
Instant Pot Red Lentil Chili
- Total Time: 45 minutes
- Yield: 5-6 servings 1x
- Diet: Vegan
Description
A comforting and hearty vegan lentil chili loaded with red lentils, pinto beans, tomatoes, and flavorful spices. It's a simple one-pot plant-based dish that can be made in the Instant Pot or on the stovetop.
Ingredients
- 1 cup diced red onion
- 1 red bell pepper, diced
- 1 jalapeño, finely diced (remove seeds to reduce heat)
- 3 cloves of garlic, minced
- 1 cup (190 g) dry red lentils
- 1 can (28 oz/794 g) diced tomatoes, NOT drained
- 3 tablespoons tomato paste
- 2 cans (15.5 oz/439 g each) pinto beans, drained and rinsed
- 2 ¼ cups (540 ml) low-sodium vegetable broth
- 2 to 3 tablespoons chili powder (the spice blend, not cayenne pepper or chili flakes)
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 2 tablespoons tamari or low-sodium soy sauce
- 1 teaspoon maple syrup or agave syrup
- 1 teaspoon apple cider vinegar
Instructions
Instant Pot Method:
- Rinse the red lentils in a strainer and set them aside. Prep the remaining ingredients (chopping vegetables, measuring spices, and opening cans) so they're ready before starting the cooking. The beginning of the recipe can go quickly.
- For oil-free, set your Instant Pot on the sauté function for about 6-7 minutes. Once hot, add the red onion, red bell pepper, and jalapeño, stirring frequently. Add a tablespoon of water at a time if the ingredients start to stick. If your Instant Pot is losing some of its nonstick, then sauté in ¼ cup of water. (Or cook the veggies in a neutral-tasting oil).
- Add the garlic at the end of sautéing (about 30 seconds left) or just add it with the rest of the ingredients. Add water as needed if it starts to stick.
- Once the sauté function is done, I like to add 1-2 tablespoons of water to deglaze the pot (if you haven't done so already).
- Then add the rest of the ingredients (except for the apple cider vinegar). Thoroughly mix all of the ingredients to prevent the lentils from clumping.
- Move the pressure valve to seal, close the lid, and pressure cook on high for 9 minutes.
- Once the timer has gone off, naturally release for 20 minutes, then manually release the rest. You can also naturally release all of the pressure, which can take more than 30 minutes.
- Once done, stir to combine, and it will thicken as it cools. Add the teaspoon of apple cider vinegar, taste, and adjust for seasonings if needed.
Stovetop Method:
- Rinse the red lentils in a strainer and set them aside.
- For oil-free cooking, preheat a large pot on medium to medium-high heat. Cook the onion, bell pepper, and jalapeño until soft and the onion is translucent, about 5-7 minutes, stirring frequently (or cook the veggies in a neutral-tasting oil).
- Add the garlic and all seasonings and cook for 30 seconds, stirring frequently. For oil-free, add a tablespoon of water if needed to prevent ingredients from burning.
- Add the rest of the ingredients (except for the apple cider vinegar). Stir the red lentils to prevent them from clumping.
- Bring to a boil, then lower to a simmer, and cook covered for 30-35 minutes, stirring occasionally.
- If it's too thin, simmer it a little longer with the lid off until it reduces. If it's too thick, add more vegetable broth to thin it out.
- Stir in the teaspoon of apple cider vinegar, taste, and adjust seasonings if needed.
Notes
- Don't substitute the diced tomatoes with crushed tomatoes in the Instant Pot method; you might get a burn error.
- If the chili is too thick, add a little more vegetable broth to thin it out.
- The nutrition facts do not include any added oil for cooking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (+20 minutes pressure release)
- Category: main course
- Method: instant pot, stovetop
- Cuisine: American
Elaine says
Really good. I loved that the lentils cooked down. I have to hide the lentils in the recipe so nobody knows they’re there lol. I used 2 cans of baked beans (cause that’s all I had).
Allie says
I'm glad you enjoyed the recipe! I definitely understand the hiding ingredients, my son will not eat onions, lol!
Kara says
I made this chili in the instant pot but the lentils became too mushy for my personal taste. However, the flavor of the chili was very very good. This recipe was very easy to make. I would definitely make this again but I think I’ll try the stovetop method next time so I can control the texture of the lentils.
Allie says
I'm glad you like the flavor! Red lentils do break down a lot during cooking, when you try the stovetop method you may not need to cook the chili as long as the instructions say if you prefer the lentils to be firmer. I hope the stovetop method works for you!