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.
Servings: 5
Calories: 343kcal
Equipment
Ingredients
- 1 medium onion, chopped
- 1 medium bell pepper, chopped
- 1 (14.5 oz) can diced tomatoes
- 2 tablespoon tomato paste
- 1 ½ cups cooked kidney beans (or 1 15 oz can, drained and rinsed)
- 1 cup dry lentils
- ¾ cup quinoa
- 2 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon 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
