- 3 cups vegetable broth (option to use low sodium)
- 1 cup red lentils, uncooked
- 1 28-oz. can tomato puree (or tomato sauce)
- 1 28-oz. can diced tomatoes
- 1 15-oz. can black beans, drained and rinsed
- 1 15-oz. can kidney beans, drained and rinsed
- 1 15-oz. can pinto beans, drained and rinsed
- 1/2 medium white onion, finely diced
- 3 large carrots, chopped into rounds
- 1 large sweet potato, peeled and chopped
- 4 cloves garlic, minced
- 1/4 cup chili powder
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 tablespoon maple syrup
- First, place lentils and 1 cup of broth into a bowl and let soak while preparing other ingredients.
- Warm up Instant Pot by turning on the saute feature. This will help build pressure faster.
- Next, prepare the rest of chili ingredients by draining and rinsing beans and chopping vegetables.
- Turn off the saute feature and then place all ingredients into the Instant Pot including the lentils and the broth they’re soaking in (and the rest of the broth). Mix well.
- Close Instant Pot and turn the pressure valve to seal. Set Instant Pot to > manual > high pressure > and set time to 7 minutes. The Instant Pot will take around 15 minutes to build pressure before it begins to countdown from 8 minutes.
- When the timer goes off, quick release the Instant Pot by manually opening the valve. Once the steam stops, remove the lid, and give her a good mix.
- Serve immediately with your favorite toppings!
Tips & Notes
- Chili seasoning: option to sub around 1/4 cup of our chili seasoning instead of the other spices.
Nutrition FactsServing Size: 1/8 Calories: 279 Sugar: 12 Sodium: 1125 Fat: 1 Carbohydrates: 52 Fiber: 15 Protein: 14
Keywords: instant pot vegetarian chili