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instant pot red lentil chili
Sheri

Instant Pot Red Lentil Chili

5 from 1 vote
Quick and easy to prepare, our Red Lentil Chili promises a satisfying meal that's perfect for vegetarians and chili enthusiasts alike.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Course: Beans, Main Course
Cuisine: American
Calories: 183
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion diced
  • 1 red orange or yellow bell pepper, diced
  • 4 cloves garlic minced
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons tomato paste
  • 2 tablespoons chili powder
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon ground cumin
  • 4 cups low-sodium chicken or beef broth I use the Herbox low sodium packets
  • One 28-ounce cans diced tomatoes
  • One 15-ounce can navy beans or another small white bean do not drain
  • One 15-ounce can of kidney beans
  • 1 cup dried red lentils
  • 1 dried bay leaf or 1/2 tsp of dried bay leaves
  • 1 cup of corn optional - we live corn in chili
  • Shredded reduced-fat Cheddar plain yogurt, pickled jalapenos and crushed tortilla chips, for serving (all are optional)

Equipment

  • Instant Pot

Method
 

  1. Set the Instant Pot to Saute function and heat the olive oil in it. Add the onion, bell pepper, and garlic. I like to use my little food processor to dice them up small.
  2. Saute the vegetables until they are slightly tender stirring occasionally for approximately 6 minutes. Add tomato paste, chili powder, oregano, and cumin, and continue cooking, stirring frequently for about 2 minutes.
  3. Stir in the broth and the remaining ingredients.
  4. Hit off and then select "Soup" function.The cooking time will be 10 minutes on high. Once done do a natural release or you can quick release by flipping the pressure valve. Stir and taste - if not quite done to your liking, cook another 5 minutes under pressure. This is really a preference as to how you like beans cooked.
  5. Or you can select "slow cook" and let it go until you are ready to eat!
  6. Remove the bay leaf and season more as desired. If it is too thin, you can add a slurry of one tbsp of flour or cornstarch and a tbsp of water to make thick chili.
  7. Ladle into bowls and top with cheese, jalapenos, or chips!

Notes

NOTE if using dried beans instead of canned you will need to precook them as they will take quite a bit longer to cook than the lentils.