By Molly Patrick
Dec 20, 2016,
Don’t be fooled by the ingredient list! It’s a bit long, but this Lentil and Red Bean Chili comes together quickly and is perfect for the Instant Pot or stovetop.
Ingredients
Instant Pot Ingredients
- ½ cup dried brown lentils 100g, soaked in water overnight
- ½ cup dried red beans 90g, soaked in water overnight
- ½ cup yellow onion 60g, chopped
- 1 cup carrot 135g, chopped
- 1 green bell pepper about 1 cup / 130g, chopped
- 5 garlic cloves minced
- 1 teaspoon smoked paprika
- 1 ½ teaspoons chili powder
- ½ teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon dried oregano
- ½ teaspoon allspice
- ½ teaspoon cayenne powder
- 1 teaspoon salt
- 2 tablespoons Coconut Aminos
- 1 can diced tomatoes 14.5 oz. 411g
- heaping 1/4 cup tomato paste 90g
- 1 ½ cups water
- 1 cup corn 150g, frozen
Stove Top Ingredients
- ½ cup dried brown lentils 100g, soaked in water overnight
- ½ cup dried red beans 90g, soaked in water overnight
- ½ cup yellow onion 60g, chopped
- 1 cup carrot 135g, chopped
- 1 green bell pepper about 1 cup / 130g, chopped
- 5 garlic cloves minced
- 1 teaspoon smoked paprika
- 1 ½ teaspoons chili powder
- ½ teaspoon coriander powder
- 1 teaspoon cumin powder
- ½ teaspoon dried oregano
- ½ teaspoon allspice
- ½ teaspoon cayenne powder
- 1 teaspoon salt
- 2 tablespoons Coconut Aminos
- 1 can diced tomatoes 14.5 oz. / 411g
- heaping 1/4 cup tomato paste 90g
- 2 cups cups water 475ml
- 1 cup corn 150g, frozen
Instructions
Instant Pot Directions
- Soak the lentils and the red beans in water overnight or 8 hours (you can soak them in the same bowl).
- When you’re ready to cook your chili, rinse and drain the lentils and red beans in a fine mesh strainer and place the strainer over a bowl and allow them to drain. Set aside for now.
- Prep all of your veggies and measure out all of your spices and then press the saute button on your Instant Pot (IP) and let it heat up for 2 minutes. Add the onion, carrot, bell pepper and garlic and saute for 5 minutes, stirring occasionally.
- Add the smoked paprika, chili powder, coriander powder, cumin powder, dried oregano, allspice, cayenne, salt, Coconut Aminos, diced tomatoes, tomato paste, lentils and red beans. Stir and cook for about a minute and then add the water and stir once more. Lock the IP lid into place, making sure the nozzle is in the “sealing” position. Use the manual setting and set the timer for 30 minutes.
- Use the natural release method when the timer goes off. When the pressure is totally out of the IP, take off the lid, add the corn and stir.
- Allow the chili to cool before you store it in the fridge.
Stove Top Directions
- Soak the lentils and the red beans in water overnight or at least 8 hours (you can soak them in the same bowl).
- When you’re ready to cook your chili, rinse and drain the lentils and red beans in a fine mesh strainer and place the strainer over a bowl and allow them to drain. Set aside for now.
- Prep all of your veggies and measure out all of your spices and then heat a large pot over medium heat for about 2 minutes. Add the onion, carrot, bell pepper and garlic and saute for 5 minutes, stirring occasionally.
- Add the smoked paprika, chili powder, coriander powder, cumin powder, dried oregano, allspice, cayenne, salt, Coconut Aminos, diced tomatoes, tomato paste, lentils and red beans. Stir and cook for about a minute and then add the water and stir once more.
- Place a lid at an angle on the pot and simmer for about 50-55 minutes, until the lentils and red beans are soft, stirring frequently so nothing sticks to the bottom of the pot.
- When the lentils and beans are soft, turn off the heat, add the corn and stir. Allow the chili to cool before you store it in the fridge.
Wishing you a happy week. Xo
Molly
15 Comments
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I absolutely love Lentil and Red Bean Chili so I can’t wait to try this! Popping full of flavor. I confess, ordinary food are boring because I’m so boring with food sometimes, I need to get more creative. Good think I always check your blog for food inspiration.
Sooo delicious! First time making chili with lentils and I loved it !
Hi Clementina, Woohoo! Thanks for stopping back to let us know you loved the recipe. ~Karen
Until now I have not found a replacement for the meat heavy chili I use to enjoy! This chili is like a flavor bomb of explosion on my tongue. It hits all the right notes, and the lentils give me that meaty texture/feel. We ate this over rice, and made loaded potato wedges with this lentil chili. Instant favorite for me and my partner!
Thumbs up Victor!! Thanks for stopping back to share – flavor bomb plant based chili sounds like something I need to make this weekend. ~Karen