This winter, warm up with this simple Instant Pot Vegan Chili — a make-ahead, meatless dinner full of lentils and vegetables. Preparation takes under 15 minutes, and the Instant Pot does the rest.
Starting the year with clean eating is one of my top resolutions, and this easy Instant Pot vegan chili is a delicious way to begin. If you want a healthy, quick recipe that doesn’t sacrifice flavor, try this chili.
Life has been hectic with a recent move, so I’ve relied on one-pot meals more than ever. The Instant Pot makes it effortless to toss everything in, set the timer, and come back to a nourishing, hearty meal.
Soups and chilis are especially comforting on cold days. This plant-based chili keeps you full longer and uses whole, minimally processed ingredients — perfect after holiday indulgences.
Ingredients used to make Vegan chili
This recipe uses two types of lentils (brown and red), but you can use either one, a single type, or substitute cooked or canned beans if you prefer. I recommend fire-roasted diced tomatoes for a depth of flavor that makes this quick chili taste like it simmered all day. Using vegetable broth instead of water enhances the taste.
Beetroot is an important and delicious addition here. It adds color, earthiness, and nutrients like iron, potassium, antioxidants, folate, and vitamins. I like to keep beets on hand and add them to many savory dishes — they also contribute to the chili’s texture and flavor.
Other vegetables in this chili include celery, sweet potato, corn, onion, and bell pepper. Feel free to swap in or omit vegetables to suit your preferences — carrots, zucchini, or yellow squash would work well.
Spices used to make chili
Great seasoning makes great chili. This recipe uses smoked paprika, cayenne, red chili powder, ground cumin, oregano, and black pepper. You can easily adjust the heat by increasing or reducing the cayenne and chili powder to match your taste.
Toppings for chili
Chili pairs well with a cooling topping. I like a spoonful of vegan sour cream or yogurt, a handful of chopped cilantro or parsley, and a squeeze of fresh lemon to brighten the bowl.
How to make the best vegan chili
This recipe is made in an electric pressure cooker (Instant Pot). Lentils don’t require soaking, so the process is quick: rinse the lentils, chop the vegetables, and add everything to the pot. Preparation is under 15 minutes, then let the Instant Pot do the work. After pressure release, stir, season to taste, and serve with your favorite toppings. Leftovers make a great next-day lunch or freeze well for later.
Freezing Chili
Hearty soups and chilis are ideal for batch cooking and freezing. Portion the chili into single-use freezer bags and store up to four months for quick lunches or fast dinners.
Easy Instant Pot Vegan Chili recipe
Using a 6-quart Instant Pot.
Easy Instant Pot Vegan Chili recipe
Ingredients
- ½ cup brown lentil
- ½ cup red lentil
- 2 cups low-sodium vegetable broth
- 1 cup water
- 1 (14.5 oz) can diced fire-roasted tomatoes
- 1 cup tomato puree
Vegetables used in total (about 5–6 cups)
- 5 cloves grated fresh garlic (or 1 tablespoon garlic paste)
- 1 small onion, chopped
- 1 beetroot, cubed (~1/4–1/2 in.)
- 2 sticks celery, chopped
- 1 small sweet potato, cubed
- ½ cup red bell pepper, chopped
- 1 cup sweet corn kernels (fresh or frozen)
Spices
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne
- ½ teaspoon red chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- Salt to taste
- Black pepper, a couple of twists
Toppings (optional)
- Vegan yogurt or sour cream
- Cilantro or parsley
- 1 lemon for squeezing
Instructions
- Set the Instant Pot to sauté mode and let it warm.
- Add chopped onions, a pinch of salt, and 2 tablespoons of broth. Sauté for about 1 minute until translucent.
- Add garlic and sauté for another minute. If not using oil, add a couple of tablespoons of broth while sautéing to prevent sticking.
- Add the remaining vegetables and the spices, and mix well.
- Pour in the vegetable broth and stir once.
- Add the lentils, then the tomato puree and diced tomatoes. Stir gently.
- Place the lid on and cancel Sauté mode. Set the Instant Pot to Manual (High Pressure) for 7 minutes. Make sure the valve is in the sealing position.
- When the cooking completes, let the pressure release naturally (NPR). After about 15 minutes or when the silver pin drops, move the valve to vent to release any remaining pressure.
- Carefully open the pot and stir the chili. It will thicken as it cools. Taste and adjust seasoning if needed.
- Serve topped with vegan sour cream or yogurt, chopped herbs, and a squeeze of fresh lemon.
Notes
This is an oil-free chili recipe. You may use 1 tablespoon of oil to sauté the onions if you prefer. Keep the total vegetable quantity around 4–5 cups for the best texture.
Spice level is about 4 out of 5 (5 being hot). Reduce or omit cayenne and red chili powder to make it milder. Fire-roasted tomatoes and smoked paprika give a smoky flavor, but substitute what you have.
You can use one type of lentil or a blend as listed. Use this recipe as a guideline and adjust ingredients to your taste.
Make-ahead tip: The chili stays fresh in the refrigerator for up to 4 days and freezes well for up to 4 months — perfect for quick lunches or dinners.
Nutrition (per serving)
Calories: 131 kcal | Carbohydrates: 23 g | Protein: 8 g | Sodium: 20 mg | Potassium: 515 mg | Fiber: 10 g | Sugar: 2 g | Vitamin A: 740 IU | Vitamin C: 6.3 mg | Calcium: 34 mg | Iron: 3.6 mg
Pin this Easy Instant Pot Vegan Chili for later. If you try the recipe, leave a rating or comment with your tweaks and questions — feedback is always welcome.
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