Instant pot red lentil chili

Name: Instant pot red lentil chili
Prep time: 10 min
Cook time: 10 min
Ingredients: 2 tbsp Coconut oil (Other vegetable oils would work well); 1 Large Onion. Roughly chopped; 5 Cloves Garlic. Roughly chopped; 1 Small Chili pepper. Roughly chopped ( Remove seeds if you want to reduce the heat.); 2 Peppers. Roughly chopped (Any colour.); 100 g Carrots. Roughly chopped; Salt and pepper (to taste); 1 tbsp Parsley (dried); 1 tbsp Oregano (dried); 1 tbsp Paprika (smoked); 2 tsp Cumin; 1 tbsp Chili powder (I used mild, but if you like it more spicy hot would be fine.); 75 g Dates. Pitted (Approximately 12 Deglet Noor or 6 Medjool. ); 600 ml Water (Save 400ml to add with the lentils.); 800 g Tomatoes (tinned); 3 tbsp Tomato puree; 400 g Kidney beans (tinned); 4 tbsp Apple cider vinegar; 200 g Red lentils; Coriander (cilantro). Fresh and chopped (To serve.)

March 13, 2020 by Andy Leave a Comment

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My instant pot red lentil chili is super easy and quick, vegetarian and vegan - what's not to like!

Instant pot red lentil chili

Tasty, quick and easy vegetarian chili

Print Pin Rate

Course: Main Course

Cuisine: American, Mexican

Keyword: Instant pot red lentil chili, Instant pot vegan chili, Instant pot vegetarian chili, Instant pot vegetarian chili recipe

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Leave under pressure: 10 minutes minutes

Servings: 6

Calories: 337kcal

Ingredients

▢ 2 tbsp Coconut oil Other vegetable oils would work well
▢ 1 Large Onion. Roughly chopped
▢ 5 Cloves Garlic. Roughly chopped
▢ 1 Small Chili pepper. Roughly chopped Remove seeds if you want to reduce the heat.
▢ 2 Peppers. Roughly chopped Any colour.
▢ 100 g Carrots. Roughly chopped
▢ Salt and pepper (to taste)
▢ 1 tbsp Parsley (dried)
▢ 1 tbsp Oregano (dried)
▢ 1 tbsp Paprika (smoked)
▢ 2 tsp Cumin
▢ 1 tbsp Chili powder I used mild, but if you like it more spicy hot would be fine.
▢ 75 g Dates. Pitted Approximately 12 Deglet Noor or 6 Medjool.
▢ 600 ml Water Save 400ml to add with the lentils.
▢ 800 g Tomatoes (tinned)
▢ 3 tbsp Tomato puree
▢ 400 g Kidney beans (tinned)
▢ 4 tbsp Apple cider vinegar
▢ 200 g Red lentils
▢ Coriander (cilantro). Fresh and chopped To serve.

Metric - US Customary

Instructions

Add the coconut oil to the instant pot and set to saute. Once melted add the onion and cook for around 4 minutes.
Add the garlic and chili pepper and cook for a further minute.
Add the peppers and carrots. Season to taste.
Add the parsley, oregano smoked paprika, cumin and chili powder.
Blend the dates with 200ml of water and add to the pot.
Add all the remaining ingredients except the coriander and stir well.
Put the lid on the instant pot and set to 10 minutes at high pressure. Keep under pressure for 10 minutes and then perform a quick release.
Serve over rice, baked potato or just as it is with the coriander as a garnish.