• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Three Little Chickpeas

  • Home
  • About Me
  • Contact Us
  • Resources
  • Recipes
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Resources
  • About Me
  • Contact Us
  • Follow Us

    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Main Course

    Instant Pot Red Lentil Chili

    Published: Jan 27, 2021 . Modified: May 18, 2022 by Allie

    This website 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 amazon.com.

    Jump to Recipe·Print Recipe
    tovetop red lentil chili pin
    instant pot red lentil chili pin

    A simple and hearty bowl of one-pot vegan red lentil chili that's oil-free.  It comes together in about an hour and leftovers are even better the next day.  The red lentils break down in the cooking process for a more comforting stew chili-like consistency.  It's a thicker chili, so if you prefer a thinner consistency add a little more water or vegetable broth.  

    red lentil chili with a spoon with avocado and jalapeños

    Our favorite way to serve it is on potatoes, rice, or barley.  It’s still delicious on its own but I love stretching the meal further for more leftovers.  Below I have instructions for the stovetop and instant pot with oil-free methods for sauteeing.  The time does not include how long the instant pot takes to come to pressure, which can be an additional 10-15 minutes.  

    How to Make Oil-Free Red Lentil Chili in the Instant Pot

    sauteed red onion and peppers in an instant pot
    1.  Prep your vegetables, seasonings, vegetable broth, and can goods.
    2. Set your instant pot to saute function for 7 minutes, once hot add your vegetables, and stir frequently.  The vegetables will release liquid, which they will cook in.  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.  
    3. Once the vegetables are done, add the rest of the ingredients reserving ¼ of vegetable broth if the chili is too thick at the end of cooking.  The stovetop method may need more liquid than the instant pot method.  
    4. Pressure cook on high for 10 minutes, making sure the pressure valve is set to seal.
    5. 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.
    6. When the instant pot chili is done it will be a little soupy, stir to combine everything together.  It will thicken up while cooling.
    7. Then serve with your favorite toppings!
    finished red lentil chili in an instant pot

    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 hot.
    • If cooking on the stovetop, if it’s too thin, simmer it a little longer with the lid off until it reduces down.  
    • If it’s too thick, add ¼ cup more of vegetable broth to thin out.
    • Don’t substitute the diced tomatoes with crushed tomatoes, there's not enough liquid for the instant pot.  You might get a burn error.
    • I use a salt-free homemade vegetable broth, so adjust your seasoning according to your taste and if using a vegetable broth that contains salt.

    Storing

    • It will keep for 4-5 days stored in an airtight container in the refrigerator or up to 3 months in the freezer. 
    • Freeze it by itself (without potatoes or rice you might serve it with) in an air-tight freezer-safe container.
    • If frozen, thaw in the refrigerator overnight then heat up on the stove or in the microwave.
    red lentil chili with avocado

    More Hearty Vegan Oil-Free Recipes

    • Whole food plant-based quinoa chili
    • Butternut squash lentil soup
    • Vegan Shepherd’s Pie
    • Oil-Free Potato Hash

    As always, I hope enjoy this recipe for instant pot vegan red lentil chili that's oil-free!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    red lentil chili with avocado

    Instant Pot Red Lentil Chili


    ★★★★★

    5 from 1 reviews

    • Author: Allie
    • Total Time: 45 minutes
    • Yield: 5-6 servings 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    A simple and hearty bowl of one-pot vegan red lentil chili that's oil-free.  It comes together in about an hour on the stovetop or in the instant pot.


    Ingredients

    Scale
    • 1 red onion, diced 
    • 1 red bell pepper, diced
    • 1 jalapeño, finely diced (remove seeds to reduce heat)
    • 3 cloves of garlic, minced
    • 1 cup (200 g) dry red lentils
    • 1 can (28 ounces (794 g)) diced tomatoes, not drained
    • 3 tablespoons tomato paste
    • 2 cans (15.5 ounces (439 g)) pinto beans, drained and rinsed
    • 2  ¼-1/2 cups (530-590 ml) vegetable broth (use extra ¼ cup if chili is too thick)
    • 2-3 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
    • Pepper to taste

    Toppings

    • Diced red onion
    • Fresh chopped cilantro
    • Cashew lime crema
    • Cilantro cashew cream
    • Avocado
    • Lime juice
    • Pickled radishes

    Instructions

    Instant Pot:

    1. Rinse the red lentils in a strainer and set them aside.  Prep the rest of the ingredients (chopping vegetables, measuring out spices, and opening cans) to have them ready before starting the cooking process.  The beginning of the recipe can go quickly.
    2. For oil-free, set your instant pot on saute 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.
    3. Add the garlic at the end of sautéing (about 1 minute-30 seconds left) or just add it with the rest of the ingredients.  Add water as needed if it starts to stick.  If your instant pot is losing some of its nonstick, then sauté in ¼ cup of water.
    4. 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).
    5. Then add the rest of the ingredients and 2  ¼ cups of vegetable broth reserving the extra ¼ cup if the chili is too thick at the end of cooking.  Thoroughly mix all of the ingredients and to prevent the lentils from clumping.
    6. Move the pressure valve to seal, close the lid, and pressure cook on high for 10 minutes.
    7. 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.
    8. Once done, stir to combine and it will thicken up while cooling.

    Stovetop:

    1. Rinse the red lentils in a strainer and set them aside.
    2. Sauté the onion, bell pepper, and jalapeño until soft and the onion is translucent.
    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.  Another option is to just cook the vegetables in ¼ cup of water.
    4. Add the rest of the ingredients and 2 ¼ cup of vegetable broth reserving the extra ¼ cup if chili is too thick at the end of cooking, and stir to combine.  Stir the red lentils to prevent them from clumping.
    5. Bring to a boil, then lower to a simmer, cook covered for 30-35 minutes.
    6. If it’s too thin, simmer it a little longer with the lid off until it reduces down.  
    7. If it’s too thick, add ¼ cup more of vegetable broth to thin out.

    Equipment

    Image of instant pot

    instant pot

    Buy Now →

    Notes

    This website 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 amazon.com.

    • Prep Time: 15 minutes
    • Cook Time: 10 minutes (+20 minutes pressure release)
    • Category: main course
    • Method: instant pot, stovetop
    • Cuisine: American

    Keywords: Red lentil chili recipe, Vegan one pot red lentil chili, Instant pot red lentil chili vegan

    Did you make this recipe?

    Tag @threelittlechickpeasblog on Instagram and hashtag it #threelittlechickpeasblog

     

    More Main Course

    • Roasted Sweet Potato Nourish Bowl
    • Cilantro Lime Brown Rice
    • Vegan Cheesy Broccoli Hash Brown Casserole
    • Oil-Free Potato Hash

    Reader Interactions

    Comments

    1. Kara

      September 19, 2021 at 9:12 pm

      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.

      ★★★★★

      Reply
      • Allie

        September 20, 2021 at 1:08 pm

        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!

        Reply
    2. Elaine

      February 03, 2022 at 11:23 pm

      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).

      Reply
      • Allie

        February 04, 2022 at 12:53 pm

        I'm glad you enjoyed the recipe! I definitely understand the hiding ingredients, my son will not eat onions, lol!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    picture of Allie

    Hi, I'm Allie! I love cooking and I want to share my simple plant-based meals with you. Eating this way doesn't have to be complicated or expensive. Just simply delicious!

    More about me →

    Popular

    • Banana ice cream
    • Dijon Tahini Dressing
    • Chocolate Peanut Butter Nice Cream
    • Carrot Cake Bliss Balls (Vegan)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Contact

    • Contact
    • Resources
    • About Me

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 Three Little Chickpeas

    Copyright © 2022 Three Little Chickpeas on the Foodie Pro Theme

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept All”, you consent to the use of ALL the cookies. However, you may visit "Cookie Settings" to provide a controlled consent.
    Cookie SettingsAccept All
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are as essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    SAVE & ACCEPT