Lentil and Red Bean Chili
By :Molly Patrick
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Votes: 3
Rating: 4.67
Rate this recipe!
Course Main Course
Cuisine American
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Beans, Lentils, Spices
Prep Time 15 minutes
Cook Time 45 minutes
Servings
4-6 servings
Ingredients
  • 1/2 cup brown lentils dried, soaked in water overnight
  • 1/2 cup red beans dried, soaked in water overnight
  • 1/2 cup yellow onion chopped
  • 1 cup carrot chopped
  • 1 green bell pepper chopped (about 1 cup)
  • 5 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cayenne powder
  • 1 teaspoon salt
  • 2 tablespoons coconut aminos
  • 14.5 ounce tomatoes diced, 1 can
  • 1/4 heaping cup tomato paste
  • 1 1/2 cups Water
  • 1 cup corn frozen
Course Main Course
Cuisine American
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Beans, Lentils, Spices
Prep Time 15 minutes
Cook Time 45 minutes
Servings
4-6 servings
Ingredients
  • 1/2 cup brown lentils dried, soaked in water overnight
  • 1/2 cup red beans dried, soaked in water overnight
  • 1/2 cup yellow onion chopped
  • 1 cup carrot chopped
  • 1 green bell pepper chopped (about 1 cup)
  • 5 cloves garlic minced
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cayenne powder
  • 1 teaspoon salt
  • 2 tablespoons coconut aminos
  • 14.5 ounce tomatoes diced, 1 can
  • 1/4 heaping cup tomato paste
  • 1 1/2 cups Water
  • 1 cup corn frozen
Votes: 3
Rating: 4.67
Rate this recipe!
Instructions
  1. Soak the lentils and the red beans in water overnight or 8 hours (you can soak them in the same bowl).
  2. 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.
  3. Prep all of your veggies and measure out all of your spices. Press the saute button on your Instant Pot and let it heat up for 2 minutes.
  4. Add the onion, carrot, bell pepper and garlic and saute for 5 minutes, stirring occasionally.
  5. 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.
  6. Lock the Instant Pot lid into place, making sure the nozzle is in the “sealing” position. Use the Manual or Pressure Cook setting and set the timer for 30 minutes.
  7. Use the natural release method when the timer goes off. When the pressure is totally out of the Instant Pot, take off the lid, add the corn and stir.
  8. Allow the chili to cool before you store it in the fridge. Enjoy!
Recipe Notes

4 replies
  1. Lswindell4
    Lswindell4 says:

    Made this recipe for the first time today for my Vegan daughter. The entire family loves it!! Easy to make as well.

  2. Lenesset
    Lenesset says:

    This was a very quick amd tadty chili recipe. I made it with black eyed peas and whole green lentils so everything would cook in 30 minutes without presoaking. Worked very well!

  3. Crappycook
    Crappycook says:

    This recipe was my first with Insta-Pot. I ran into trouble after sautéing the veggies when the recipe said to put the lid on the pot. The recipe didn’t tell me to cancel sautéing or which button to push to pressure cook or even if I should pressure cook. The Insta-Pot manual says NEVER put lid on in saute mode. I was in a bit of a panic. So, what to do? I tried hitting cancel then hitting bean/chili button. I then cooked it for 30 minutes. Came out great!!! Recipe should be more clear.

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