Red Lentil Chili
By :Chef AJ
Print Recipe
Votes: 16
Rating: 4.06
Rate this recipe!
Course Dinner
Cuisine American
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Lentils, Tomato Paste, Tomatoes
Prep Time 10 minutes
Cook Time 30 minutes
Servings
4-6 servings
Ingredients
  • 1 pound red lentils
  • 8 cups Water
  • 29 ounces tomatoes 1 can fire roasted and salt-free preferred
  • 6 ounces tomato paste salt-free
  • 10 ounces onion chopped, approximately one large
  • 1 pound red bell pepper pureed
  • 3 ounces pitted dates approximately 12 Deglet Noor dates
  • 8 cloves garlic
  • 4 tablespoons apple cider vinegar
  • 1 1/2 tablespoons Parsley Flakes
  • 1 1/2 tablespoons oregano
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon chipotle powder or more to taste
  • 1/2 teaspoon crushed red pepper flakes or more to taste
Faux Parmesan Recipe
  • 1 cup nuts or seeds
  • 1 cup nutritional yeast
  • 1 tablespoon salt-free seasoning
Course Dinner
Cuisine American
Difficulty Easy
Browse Category Vegan & Vegetarian
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Lentils, Tomato Paste, Tomatoes
Prep Time 10 minutes
Cook Time 30 minutes
Servings
4-6 servings
Ingredients
  • 1 pound red lentils
  • 8 cups Water
  • 29 ounces tomatoes 1 can fire roasted and salt-free preferred
  • 6 ounces tomato paste salt-free
  • 10 ounces onion chopped, approximately one large
  • 1 pound red bell pepper pureed
  • 3 ounces pitted dates approximately 12 Deglet Noor dates
  • 8 cloves garlic
  • 4 tablespoons apple cider vinegar
  • 1 1/2 tablespoons Parsley Flakes
  • 1 1/2 tablespoons oregano
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon chipotle powder or more to taste
  • 1/2 teaspoon crushed red pepper flakes or more to taste
Faux Parmesan Recipe
  • 1 cup nuts or seeds
  • 1 cup nutritional yeast
  • 1 tablespoon salt-free seasoning
Votes: 16
Rating: 4.06
Rate this recipe!
Instructions
  1. Blend the dates, garlic, tomatoes, and red bell peppers in a blender and blend until smooth.
  2. Place all remaining ingredients into the Instant Pot and cook on Manual at high pressure for 10 minutes.
  3. Let pressure release naturally or quick release and enjoy immediately. Served over a baked potato and sprinkled with some faux parmesan, this absolutely rocks!
To Make the Faux Parmesan
  1. In a food processor fitted with the “S” blade or in a blender, combine all ingredients until a powdery texture is achieved. If you like it more chunky, process less.
Recipe Notes

 

31 replies
  1. Wanttogosouth
    Wanttogosouth says:

    Very filling, i found it needs more spices.
    Maybe if you did the low presure over a longer time, the flovors would come out more.

  2. mmathews
    mmathews says:

    won’t make it again. This dish lacks complexity of flavor and body. Nothing balances the strong tomato base. I even increased the amount of spices, and it didn’t help. I wanted to like it, but…

  3. AllisonUnderPressure
    AllisonUnderPressure says:

    This recipe makes no sense! After step 1 do you put the blended ingredients in the IP? Do you add at the end. My guess would be in the pot after it is hot on saute. Clearer directions please!

  4. Linda Aare
    Linda Aare says:

    My family liked it, but complained that it wasn’t spicy enough. I also tried it as a dip for tortillas chips, like the video suggested.

  5. Ardy (Ardith) Pifer
    Ardy (Ardith) Pifer says:

    I never saw an answer to Allisonunderoressure’s question. It is the same one I had when reading the recipe. Where and when is the date mixture incorporated with the rest?

  6. Instant Pot
    Instant Pot says:

    Hi Ardy,

    We missed their comment sorry.

    We will have to reach out to the Author, Chef Aj, for the exact correction. Personal guess would be to add it to the inner pot with the rest of the ingredients.

    We will update once we have an answer.

  7. Karla Jenkins
    Karla Jenkins says:

    I was so excited to try this recipe! As I prepared everything to go into the instant pot it smelled so wonderful. As the pot was preheating and before reaching the actual cooking it errored with ‘burn’. I referred to my manual to figure out what to do. It said to cancel the program and check the contents and when I did I found the lentils sticking to the bottom. I added some additional water, stirred the contents and started the pot again only for it to error again. I have double checked the recipe several times thinking I missed something but I did everything as instructed. This recipe made a lot. The chili was ruined and we were sooooo disappointed after it smelled so delicious going in. Will be throwing it all out. I’m thinking it would be better on the stove. Maybe cooking the lentils separately first and then add everything else just until heated through, but not to overcook it.

  8. Derek
    Derek says:

    1 lb of red bell peppers; On Chef AJ’s YouTube video for this recipe she says just use two large red bell peppers. That cleared it up for me!

  9. Derekadouglas
    Derekadouglas says:

    Pretty solid and tasty veggie chili. However, I felt it could use more seasoning. Next time I make I will use half water and half chicken broth. Also, add salt and pepper.

  10. Kurt B Schultz
    Kurt B Schultz says:

    It kept burning to the bottom of the pot. Had to finish on the stove top. Really frustrating. Suggestions?

  11. Elizabeth
    Elizabeth says:

    I also had trouble with it burning in the instant pot. The recipe is a little confusing as to whether to add the tomato blend to the pot or not. Thick sauces like that tend to burn in the instant pot, so I’m guessing maybe you don’t add the blended ingredients until later. Red lentils cook so quickly you could just do the whole thing on the stovetop anyway. I really liked the flavor of this chili but agree with others who said it needs salt and pepper.

  12. Cjohnson28
    Cjohnson28 says:

    Just received my IP and this was the first dish I chose to make. I premix my spices before adding to the soup so they blend evenly and I always add a little more than the recipe calls for so it was very flavorful. Unfortunately, like a couple of other reviewers it stuck to the IP and I had to finish on the stove.
    I hope to have better luck with future recipes.
    It would be 5 stars if it hadn’t stuck to the IP.

  13. katrina
    katrina says:

    Confusing instructions! And still no answer. Typo in the instant pot recipe booklet too-Let pressure release naturally or enjoy immediately and enjoy immediately. So frustrating trying to figure the instant pot out.

  14. 000sly78
    000sly78 says:

    This os the worst recipe i have found. The directions do not match with the video. If you try to make it expect to see burn with your instant pot. I want to know how this made it in the instant pot recipe book. Who is checking

  15. Laura Perras
    Laura Perras says:

    Just made in the instant pot, had no dates so threw in a couple carrots for sweetness. Very watery. Going to transfer to the stove and try to cook off the water.

  16. Laura Perras
    Laura Perras says:

    Also – was I supposed to soak the lentils overnight beforehand? It did not say to do that in the recipe, and other legume recipes include that in the instructions, so I assumed I didn’t need to.

  17. Pierre S
    Pierre S says:

    After reading all the comments, I made mine a little spicier by adding more chili powder, red pepper, black pepper, and a little cayenne pepper. I substituted 2 cups of vegetable broth for 2 of the cups of water, and added 1 1/2 cups of sliced mushrooms. I also didn’t have any red lentils on hand, and the two grocery stores have been sold out of them for almost a month, so I used 1 lb of green lentils instead. I’m glad I did. Yes, they have a little more earthy flavor, but it’s still good, and they don’t fall apart and lose their texture like red lentils. That also proved a beneficial substitute, because I had to finish off by boiling off some of the excess water on the stove afterwards. The chili was too watery even after 10 minutes pressure cooking in the Instant Pot. I was lucky and didn’t experience the dreaded Burn notice. 🙂
    Next time I would add some cubed potato, and chopped red peppers for some more solids in the chili. The lentils (and mushrooms I added extra) are the only non-puree solids in the dish.

  18. Pierre S
    Pierre S says:

    Oh, also…since the instructions are skimpy…
    After adding the water (and vegetable broth) to the Instant Pot, I turned on Sautee’ mode before I proceeded to stir in the remaining ingredients and the puree’ from the blender. That way by time everything was mixed together and ready to pressure cook, it was already simmering.

    Also, to get more punch out of your dried spices (like oregano), measure them individually into your hand and rub them together vigorously over the pot between both hands to break them up and reactivate them.

  19. laura
    laura says:

    My question is, are you supposed to cook the red lentils first, or add dry? Or maybe the recipe is using a can of lentils? I agree, the recipe instructions are lacking details

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