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Vegan Instant Pot Lentil Chili

Vegan Instant Pot Lentil Chili

Easy Vegan Instant Pot Lentil Chili recipe. This dinner made in the pressure cooker is a great last minute vegetarian weeknight meal.
5 from 4 votes
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Course: Main Course
Cuisine: American
Keyword: gluten free, Vegan
Prep Time: 3 minutes
Cook Time: 17 minutes
Total Time: 20 minutes
Servings: 5
Calories: 343kcal

Equipment

Ingredients

  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped
  • 1 (14.5 oz) can diced tomatoes
  • 2 Tbsp tomato paste
  • 1 1/2 cups cooked kidney beans (or 1 15 oz can, drained and rinsed)
  • 1 cup dry lentils
  • 3/4 cup quinoa
  • 2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 4 cups vegetable broth

Instructions

  • Add all of the ingredients to the Instant Pot. Stir well.
  • Cook on high pressure for 7 minutes. Allow it to naturally release for 10 minutes.
  • Stir and serve chili warm.

Nutrition

Calories: 343kcal | Carbohydrates: 61g | Protein: 20g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1097mg | Potassium: 968mg | Fiber: 20g | Sugar: 6g | Vitamin A: 2233IU | Vitamin C: 36mg | Calcium: 86mg | Iron: 7mg