Easy Instant Pot Vegan Chili
Another classic, cozy favorite of mine is my Instant Pot vegan chili recipe. It’s definitely one of my go-to meals during long, cold nights. Plus, it tastes even better the next day. Even though this chili is completely plant-based, it’s super hearty and tasty!
Ingredients
- 1 tbsp olive oil
- 1/2 medium onion (diced)
- 2 medium carrots (diced)
- 2 celery (diced)
- 3 cloves garlic (minced)
- 14.5 ounces no or low-sodium diced tomatoes
- 2 cups low-sodium vegetable stock
- 2 bay leaf
- 1/2 cup lentils (rinsed)
- 15.5 ounces red kidney beans
- 2/3 cup sweet yellow corn
- 1 tsp raw apple cider vinegar
- 1 jalapeno pepper
- salt and pepper to taste
- garnish with sliced avocado, lime, and cilantro
Chili Seasoning
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp ground coriander
- 1/4 tsp dried oregano
- 1/4 tsp allspice powder
- 1/4 tsp cayenne pepper
Instructions
- Press the “Sauté” function on the Instant Pot. Wait until the pot is hot, then add the olive oil and coat the pot evenly. Sauté the onions until they are soft and translucent.
- Add the carrots, celery, and bell peppers to the pot. Sauté for 8 minutes, or until the veggies become soft. Stir occasionally to prevent burning.
- Add garlic and corn and cook for 2 minutes.
- Add chili seasoning, red kidney beans, red lentils, canned diced tomatoes, vegetable stock, bay leaf, and apple cider vinegar. Stir everything together until all the ingredients are combined well.
- Press “Cancel”, then select “Manual” or “Pressure Cook” (depending on your Instant Pot model), on high for 20 minutes. After the Instant Pot beeps to let you know the cooking time has finished, release the pressure by turning the steam knob.
- Stir and serve! You can garnish this with lime, cilantro, avocado, and jalapeno peppers with a side of sourdough or gluten-free bread. Yum!
