This easy lentil chili recipe is packed with big, bold flavors and plant-based protein. It's hearty, cozy, and ready in just about 45 minutes!
I love my slow cooker, but there are times where it falls short. With this lentil chili, for example, the flavor is best if you sautƩ the veggies first. For a slow cooker, that means starting on the stovetop and then moving to the crockpot.
The Instant Pot is a game-changer because it has a built-in sautƩ function, which means you can develop all those flavors, then add in the rest of the ingredients and set the Instant Pot to high pressure and let it do its thing.
The result is an easy lentil chili with tender lentils and layers of flavor, ready in a fraction of the time!
Why Youāll Love This Lentil Chili Recipe
- Hearty and filling. This plant-based protein-packed chili is sure to satisfy even the biggest appetites! Itās the kind of hearty dinner that hits the spot on a cold winter day.
- Quick and easy. With the Instant Pot, you can have this chili ready in under an hour, perfect for busy weeknight dinners.
- Freezer-friendly. Lentil chili freezes beautifully, making it a great option for meal prepping.
- Budget-friendly. Lentils are an inexpensive source of protein, so this recipe is affordable and great for feeding a crowd.
What Youāll Need
Here are all of the ingredients youāll need when making this lentil chili. Make sure to check out the recipe card at the bottom of the page to see the exact quantities for each ingredient.
- Olive oil
- Red onion ā Yellow or white onion is fine too if you have them on hand.
- Red bell pepper ā Or use yellow or orange. These varieties of bell pepper are sweeter and milder than green.
- Green lentils ā Brown lentils are also fine.
- Red lentils
- Spices ā Chili powder, cumin, coriander, and smoked paprika. Each adds a nice depth of flavor, and the smoked paprika adds a little touch of smokiness which is absolutely lovely!
- Salt and pepper
- Fire-roasted diced tomatoes ā Using fire-roasted tomatoes instead of regular also adds more depth to the lentil chili.
- Tomato sauce
- Vegetable broth ā You can use store-bought or homemade vegetable broth.
Why Do We Use Green and Red Lentils in This Lentil Chili?
Using a combination of green and red lentils provides the perfect texture for this chili. The green lentils hold their shape, providing a heartier bite, while the red lentils break down and create a creamy consistency.
How to Make Lentil Chili
- Prepare. Turn your Instant Pot to the sautƩ function and add the oil.
- SautƩ the veggies. Once the oil is hot, add the onion and pepper. Cook for 2 to 3 minutes, or until the onion starts to turn translucent.
- Stir in the rest of the ingredients. Add the remaining lentil chili ingredients to the Instant Pot and give it a stir.
- Cook. Secure the lid, making sure the pressure valve is sealed and turn to pressure cook. Set the Instant Pot to high pressure and the timer to 12 minutes. Allow the Instant Pot to turn on and come to pressure. Once the timer is finished, allow the pressure to naturally release for 15 minutes, then release the rest and remove the lid.
- Finish. Stir the chili, then serve and garnish with your choice of toppings.
Tips for Success
- No Instant Pot? No problem! If you don't have an Instant Pot, you can make this chili on the stovetop. Simply follow the instructions above, but use a large pot instead of an Instant Pot. Cook on medium-high heat for about 30 minutes.
- Cut the vegetables in uniform sizes. This will ensure there are no crunchy onions or peppers in the finished lentil chili!
- Thin as needed. If the chili seems too thick once itās done in the Instant Pot, you can add more water or broth until it reaches your desired consistency.
Variations
- Want to make this chili even heartier? Stir in some cooked quinoa or brown rice after the cooking time is done. (Itās a great way to use leftover grains!)
- Make it spicier by adding in some diced jalapeƱo with the veggies, or red pepper flakes or cayenne with the spices.
- Add frozen corn for a little color and sweetness.
Ways To Serve Lentil Chili
Now the fun part, serving! Chili is one of those things that you can kind of go crazy with. If I'm having people over, I might do a chili bar situation with all sorts of toppings, but if I'm at home, then I'll keep things pretty simple. I'll include toppings like:
- Avocado (or my mango guacamole)
- Sliced jalapeƱos
- Fresh cilantro
- Crumbled up corn chips
- Vegan sour cream
How to Store Leftovers
Store leftover lentil chili in an airtight container in the fridge for up to 5 days. To reheat, simply heat in the microwave or on the stovetop until warmed through. You may need to add a splash of water or broth to thin it out if it has thickened.
While you can eat leftover chili in a bowl with toppings, it's also fun to repurpose it into something brand new. Use it to make chili fries or nachos, or spoon it over baked sweet potatoes.
Can I Freeze This Recipe?
Yes, this lentil chili freezes well. Freeze it in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge and then reheat according to the instructions above.
More Vegetarian Chili Recipes to Try
- Slow Cooker Pumpkin Quinoa Chili
- Sweet Potato & Black Bean Quinoa Chili
- Slow Cooker White Quinoa Chili
- Three Alarm Vegetarian Chili
Lentil Chili
Ingredients
- 1 tablespoon olive oil
- 1/2 cup red onion
- 1 red bell pepper , chopped
- 1 cup green lentils (or brown)
- 1/2 cup red lentils
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- Generous pinch of salt & pepper
- 1 (28oz) can fire roasted diced tomatoes
- 1 (8oz) can tomato sauce
- 2 cups vegetable broth (+ more as needed)
Instructions
- Turn your Instant Pot to the saute function and add the oil. Once the oil is hot, add the onion and pepper. Saute for 2 – 3 minutes until the onion starts to turn translucent.
- Add the remaining ingredients and give it a quick stir. Secure the lid, making sure the pressure valve is sealed and turn to pressure cook.
- Set the Instant Pot to high pressure and put the timer to 12 minutes. Allow the Instant Pot to turn on and come to pressure.
- Once the timer is finished, allow the pressure to naturally release for 15 minutes, then release the rest and remove the lid.
- Give it a stir and if the chili feels a bit thick, stir in another cup or so of broth. Serve immediately and garnish with your choice of toppings! (I like sliced jalapeno, cilantro, avocado, and corn chips!)
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