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Vegetarian Chili

Can’t-Believe-It’s-Vegetarian Chili

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 -6 servings 1x

Description

Instructions included below for how to make this amazing vegetarian chili in either the pressure cooker, slow cooker or stockpot.  See notes above for possible recipe variations too!


Scale

Ingredients

  • 1 tablespoon olive oil
  • 1 medium white or yellow onion, peeled and diced
  • 1 medium red bell pepper, cored and diced
  • 4 cloves garlic, peeled and minced
  • 34 cups vegetable stock
  • 1 (15-oz) can fire-roasted diced tomatoes
  • 1 (15-oz) can beans of your choice, rinsed and drained (I used dark red kidney beans)
  • 1 cup uncooked green or brown lentils, picked over and rinsed
  • 1 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • sea salt and freshly-cracked black pepper
  • toppings: diced avocado, chopped fresh cilantro, diced green or red onions, shredded cheddar cheese, sour cream, and/or crumbled corn tortilla chips

Instructions

Instant Pot Chili Instructions:

  1. Press the “Sauté” button on the Instant Pot.  Add oil, followed by the onion and red pepper.  Sauté for 5 minutes, stirring occasionally, until the onion has softened.  Add garlic and sauté for 1 more minute, stirring occasionally.  Press the “Cancel” button.
  2. Add the remaining ingredients to the bowl of the Instant Pot.  Place the lid on and set to “Sealing.”  Using the “Manual” button, cook the chili on high pressure for 12 minutes, followed by a quick release.
  3. Taste and season with salt and pepper (or any other additional seasonings) as needed.
  4. Serve immediately, piled high with all of your favorite toppings.  Or transfer to a sealed container and refrigerate for up to 3 days, or freeze for up to 3 months.

Crockpot Chili Instructions:

  1. Add all ingredients to the bowl of a slow cooker, and stir briefly to combine.
  2. Cover and cook on high for 3-4 hours or on low for 6-8 hours, until the lentils are tender.
  3. Taste and season with salt and pepper (or any other additional seasonings) as needed.
  4. Serve immediately, piled high with all of your favorite toppings.  Or transfer to a sealed container and refrigerate for up to 3 days, or freeze for up to 3 months.

Stovetop Chili Instructions:

  1. Heat oil in a large stockpot over medium-high heat.  Add onion and red pepper and sauté for 5 minutes, stirring occasionally, until the onion has softened.  Add garlic and sauté for 1 more minute, stirring occasionally.
  2. Add the remaining ingredients and stir to combine.  Continue cooking until the chili reaches a simmer.  Then reduce heat to medium-low, cover, and continue cooking for 20 minutes, or until the lentils have softened.
  3. Taste and season with salt and pepper (or any other additional seasonings) as needed.
  4. Serve immediately, piled high with all of your favorite toppings.  Or transfer to a sealed container and refrigerate for up to 3 days, or freeze for up to 3 months.

Notes

*Cooking time noted above is for the stovetop method.