My Go-to Red Lentil Chili Recipe (with Instant Pot option)

When I need to bulk cook but am feeling lazy, I break out my Instant pot. And 90% of the time, it’s to make this recipe–it’s my favorite of all my stew/chili recipes!

Not only is it ridiculously comforting and delicious, but it’s a great way to pack in tons of veggies. It’s worked well with whatever veggies I’ve had on hand, so it’s a flexible recipe for using things up too!

Also, if you don’t have an instant pot, it works just fine on the stove too. (You just can’t be quite as lazy 😛 )

Ingredients

Base chili:

3 cups dry red lentils, rinsed
4 cups veggie broth
2 cups water
15oz can diced tomatoes
6oz can tomato paste
Large onion, diced (white or red works)
5 cloves garlic, minced
Heaping tsp cumin
3-4 heaping tsp chili powder*
2-3 tsp smoked paprika
Heaping tsp cayenne
2-3 tsp normal paprika
1/4c brown sugar
3 tbsp apple cider vinegar
Salt to taste (after cooking)

Veggies I added (optional/add whatever you like!):

6oz mushrooms
8oz frozen peppers
8oz bag chopped kale (or use 4oz frozen)
5oz broccoli
15oz can corn

*For spices where the amount ranges, if using an instant pot, I suggest using the high end of the range; for normal pot, use the lower end. Of course this also varies by how spicy you like things, and how many veggies you add!

Directions

Add everything but the corn into an instant pot, put on high pressure for 17 mins, and allow to release naturally.
(Or, if making on the stove: add all the ingredients except corn to a large pot over low heat. Cover and let simmer until the lentils are soft and the veggies are tender, stirring occasionally to make sure the bottom doesn’t burn)
Stir in corn, and salt to taste. If you add as many veggies as I do, you may want to add garlic powder and more chili powder.
Top with avocado, chili garlic salt, or if you’re feeling fancy, vegan sour cream.