Red Lentil Chili
By :Chef AJ
Print Recipe
Votes: 12
Rating: 3.92
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: 12
Rating: 3.92
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

 

16 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.

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