Vegetarian Lentil Chili (Instant Pot or Slow Cooker) 
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Vegetarian Lentil Chili (Instant Pot or Slow Cooker) – loaded with veggies, protein, and fiber, this tasty lentil chili can be made in the Instant Pot or slow cooker!
This is truly and dump it and forget it kind of meal. Made in the Instant Pot or slow cooker, it couldn’t be any easier to enjoy a big bowl of lentil chili, loaded with veggies, black beans, and spices. If you’re trying to get more meatless meals into the rotation, this Vegetarian Lentil Chili is a great option. The beans and lentils provide all the protein and fiber you need! This lentil chili recipe is simple, cozy, and perfect for a cool autumn day!
I feel like lentils are a neglected member of the legume family. They make rare appearances in recipes, but when they do, I am usually in love. Especially in soup and chili. Technically lentils are a whole grain, but they are also a great source of protein and fiber, making them a good option for clean eating plans. This recipe highlights yummy lentils, along with black beans, veggies, and my homemade chili seasoning blend. The chili comes together quick, ready in under 30 minutes in the Instant Pot, and perfect for busy nights.
I love the versatility of this lentil chili recipe. It calls for such simple ingredients, all of which are probably in your frig or pantry at any given time, but can be easily modified to fit whatever veggies you might have on hand. Zucchini and jalapenos would be excellent additions. Feel free to load up on the veggies, it’s a great way to sneak them into your diet!
How to Make Instant Pot Vegetarian Lentil Chili
Begin by preparing the lentils and beans. Drain and rinse the beans and rinse the lentils thoroughly.
Next prep the vegetables and chop into small pieces.
Add all the ingredients to the Instant Pot and stir well.
Seal and cook under high pressure for 15 minutes.
Variations on Instant Pot Vegetarian Lentil Chili
Substitute kidney, pinto, or great northern beans for the black beans. Any type works great in this recipe.
Red, green, or regular lentils can be used in this recipe.
if you enjoy a spicier chili, add diced jalapenos, hot sauce, or crushed red pepper to the recipe.
This lentil chili freezes well. Try these silicone soup trays for freezing individual portions!
More recipes like this
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Vegetarian Lentil Chili (Instant Pot or Slow Cooker)
Ingredients
- 1 large bell pepper (any color), chopped
- 1 small onion, chopped
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 14 oz. can low sodium black beans
- 2 cups crushed tomatoes
- 3 cups low sodium vegetable broth
- 2 tablespoons homemade chili seasoning, see below
- 1 cup dried lentils
- 1 cup fresh or frozen corn
Instructions
- Add all ingredients to the instant pot. Stir well. Seal lid and use manual setting for 15 minutes. When cycle is complete, all for natural release or perform quick release. Season to taste with salt, pepper, and additional chili seasoning. Serve with your favorite toppings such as cheese, sour cream, tortilla chips, jalapenos, chopped onions, etc.
For the Slow Cooker
- Add all ingredients to the slow cooker. Stir well. Cook on high for 3-4 hours or low for 6-8 hours. Season to taste with salt, pepper, and additional chili seasoning. Serve with your favorite toppings.
Notes
Nutrition
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Whole30
Vegetarian
Paleo
Keto Friendly
Dairy Free
28 Comments on “Vegetarian Lentil Chili (Instant Pot or Slow Cooker)”
This turned out great! I didn’t have a bell pepper, nor crushed tomatoes, just a giant can of diced. Threw some quinoa in to make up for the extra liquid. Also added a dash of paprika and cinnamon and a bit of cocoa powder. Husband didn’t miss the meat, and even my picky two year old loved it.
Awesome! Thanks so much, Tara!
getting ready to make this… adding frozen butternut squash! Question…What does this mean: “When cycle is complete, all for natural release or perform quick release.” I don’t want mush for lentils, but don’t like them under cooked, either.
Thanks~
Hi Annette, you can release the pressure valve right away or wait for the pressure to release naturally. Natural release will probably take 10-15 minutes, but don’t let it go much longer to avoid mushy lentils 😉
thank you so much for your quick (and timely) response… 4 minutes left to cook 😉
Annette~
My family of four really enjoyed this dish, we added our favorite chili toppings and I made sliders to go with it! We give it a 4 out of 5😉
And it looked like the picture, I also had enough leftover for lunch later that week😆
Sherry, thanks so much! Glad to hear your family enjoyed it!
If you use dry black beans instead of the canned, how much longer would you cook them for?
I would probably cook the beans separately first. I think the rest of the soup and lentils would get mushy in the time it would take to cook the beans.
Should I drain and rinse the black beans?
Also, the manual setting can be high pressure or low pressure… which one should we use? This is my first recipe using my insta pot or I may already have a feel for what it should be. Thanks.
Hey Amber, I would use High pressure and yes, rinse and drain the beans. Hope you enjoy it!!
Plan on making this recipe very soon, it looks and sounds delicious! I see that the chili makes 8 servings – how much would you say is a serving? A cup of the chili, half cup, etc?
One serving is about 1-1 1/4 cup of the chili. Hope you enjoy!
Should I soak the lentils before making this recipe?
Hi there! Feel free to give them a rinse, but soaking is not necessary. They will cook completely in the pot.
Just made this. Yum! I added a tiny bit of guacamole, and sour cream to my bowl. Thank you so much for this recipe. Will add this to my recipe rotation.
Thank you for taking the time to leave such a kind rating and review, Crystal! Glad you enjoyed the recipe 🙂
Could I double this in my 6qt instant pot?
I think so, but it will be a tight fit! 🙂
5⭐️⭐️⭐️⭐️⭐️
Just finished serving this to my meat eater husband and received the highest compliment I can ever get is ‘I could eat this once a week’! Made mine in my 6 quart instant pot and the only other addition was cumin and minced garlic. My granddaughter is vegan and I’m interested to see if she’ll give it a go! Thanks so much for this delicious, meatless chili, it’s definitely going into my recipe box😉
This makes my day!! Thanks for leaving such a kind review and rating! 🙂
I’ve made this twice! With the cold weather this is about to be my go to for chilly days!! It’s makes a ton so I have leftovers for the week to bring to lunch. My boyfriend eats meat and he loves this!!! Add some cheese on top with some captains wafers and you’re good to go!
Hey Whitney – thanks so much for taking the time to leave a rating and review! SO glad you enjoyed the recipe!
Girlfriend this is amazing!!! New go to chili!
I love this chili, and so does my whole family. Fast, simple, and satisfying. Cooked it two weeks in a row already. Thank you!
Hi , my name is Judy. This is my first time seeing your site and I’m ver intrigued! I just finished making the Vegetable Stock from my bag of scraps and it’s so good that I decided to make the Vegetarian Lentil Chili. I’m wondering if I could add some mushrooms? I’m not sure how the would cook in the Instant Pot. Sure would appreciate your feedback! Thanks!
Hi Judy! You could definitely add some finely diced mushrooms to the Lentil Chili. Just beware they tend to release extra water when cooked, but I don’t think it will affect the overall consistency of the chili. Let me know how it turns out!