Sometimes you just have to do meatless Monday on a Wednesday!
Cooking chili in at house usually consists of a pot boiling on the stove for hours and hours. It’s not really a meal I would say I worked away over the stove for, but the stove was absolutely on all day. I am sure that scenario sounds pretty familiar to you as well. But, what if I told you we no longer need to do that?! Thanks to the handy dandy Instant Pot, that whole chili making process takes about 20 minutes! And, the best part is that your chili will still taste like you cooked it all day!
I do have to say, making chili without meat is a unique task. You have to find just the right ingredients to make your chili hearty enough and still flavorful. This Instant Pot Vegetarian Chili does just that.
It combines the perfect level of heartiness with the lentils while still serving up the flavor with the added taco seasoning. If you are a bit skeptical about the taco seasoning, let me put your mind at ease. The taco seasoning is just an easy way to get all of the spice in one place. If you have a spice blend that you love or use ever time you make chili, use it! Just consider this recipe a guide. Nothing is set in stone around here.
Instant Pot Vegetarian Chili is the perfect way to wow your crowd without having to turn on the stove this Fall.
Instant Pot Vegetarian Chili
Place all ingredients in your Instant Pot and give everything a good stir.
Select the “Soup/Chilli” setting and set for 12 minutes. (If the lentils are pre-cooked you can select 5 minutes.) Seal and allow to natural release.
Taste and adjust the seasoning before serving with optional garnishes of sour cream, cheese and cilantro.
Instant Pot Vegetarian Chili
- 1 cup French lentils
- 10 oz corn kernels 1 can
- 12 oz black beans 1 can
- 10 oz chile-style diced tomatoes with liquid, 1 can
- ½ cup tomato sauce
- 2 cups water or vegetable broth, none if lentils are pre-cooked
- 1 tbsp minced garlic
- 2 stalks celery chopped
- 1 teaspoon taco seasoning
- salt and pepper to taste
- sour cream
- shredded cheese
- Place all ingredients in the Instant Pot and give everything a good stir.
- Select the "Soup/Chilli" setting and set for 12 minutes. (If the lentils are pre-cooked you can select 5 minutes.)
- Seal and allow to natural release.
- Taste and adjust the seasoning before serving with optional garnishes of sour cream, cheese and cilantro.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Looking for another easy Instant Pot dinner? Check out this Instant Pot Chicken, Broccoli, and Rice or Instant Pot Pulled Pork!
Success! Used “manual” setting on my Instant Pot for 14 minutes with NPR. Family loved it over rice with shredded chea cheddar and sour cream.