Pressure Cooker Vegan Chili Made with Lentils and Beans

I’m all about a meal that’s healthy and quick. Although I love being in the kitchen, being in the kitchen after 10-12 hour day at work is not something I look forward to. I want quick, healthy and as less of a mess as possible. During the holidays, Best Buy had Insignia 6-qt pressure cooker on sale for $29.99! It was a deal that I couldn’t pass up on. I ended up gifting one to my sister and best friend. Between the three of us; we can confirm that it is a great product. I’ve made a few things so far, but one of my favorites is the vegan chili made with lentils and beans.

Pressure Cooker Vegan Chili Made With Lentils And Beans Ingredients

• Lentils
• Black Beans
• Kidney Beans
• Bell Pepper
• Onions
• Olive Oil (optional)
• Veggie Broth
• Tomato Paste
• Fire Roasted Garlic Tomatoes
• Sugar
• Seasoning (see recipe below)
• Red Hot Tabasco Sauce
• Salt
• Pepper

I sautéed my bell peppers and onions on the saute cycle on my pressure cooker. This isn’t really necessary, more of a preference. You also could ditch the oil if you’re not sauteing. I played around with my seasonings and found that the combination I used gave the best flavor to this hearty vegan chili.

To pair, I made a this Vegan Buttermilk Sweet Cornbread. It’s chili, so eating chili with cornbread goes hand-in-hand like peanut butter and jelly. I crumbled my piece over the chili. It was delicious. The cornbread is just as good by itself.

It’s a great cornbread recipe even if you don’t follow a vegan diet. It’s also perfect to those who have egg allergies. To make it “buttermilk” you have to add a tablespoon of vinegar to your plant-based milk of choice, allowing it to sit for 5-10 minutes. 

For the pressure cooker, use the manual cycle, 25 minutes. Honestly, I wasn’t aware that it takes a few minutes for the cooker to come to pressure. At that point the timer starts to countdown.

We don’t follow a complete vegan diet. I topped my chili with cheese, red onions and green onions. You can top your chili with anything you want. Check out some topping ideas below.

Vegan Chili Topping Ideas

• Vegan Cheese
• Red Onions
• Jalapeno Peppers
• Green Onions
• Vegan Sour Cream
• Crushed Crackers

Serves 8

Pressure Cooker Vegan Chili Made with Lentils and Beans

5 minPrep Time

25 minCook Time

30 minTotal Time

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Ingredients

• 1 Bell Pepper, chopped
• 2 Yellow Onions,Chopped
• 1 Tbs Olive Oil (optional)
• 2 Cups of Dry Red Lentils
• 3 1/2 Cups of Vegetable Broth
• 1 6 oz Can of Tomato Paste
• 1 15 oz Can of Black Beans
• 1 15 oz Can of Kidney Beans
• 2 15 oz Cans Fire Roasted Garlic Tomatoes
• 1 1/2 Tbs Red Hot Cayenne Pepper Sauce
• 1/2 tsp Oregano
• 1/2 tsp Red Pepper
• 1/2 tsp Smoked Paprika
• 1 tsp Organic Sugar
• 2 1/2 Tbs Chili Powder
• 2 1/2 tsp Garlic Powder
• 1 1/2 tsp Onion Powder
• 1 1/2 tsp Cumin
• 1 1/2 tsp Salt (more or less to taste)
• Ground Pepper (to taste)

Instructions

1. If You choose to saute the peppers, onions and garlic; Press the saute option of the pressure cooker. Allow it to warm up for a couple minute before adding oil, peppers, onions and garlic. Saute for a few minutes and then cancel the saute option
2. Add rest of ingredients to pressure cooker besides salt and pepper.
3. Stir to combine
4. Cover with lid and make sure knob is turned to sealing.
5. Choose Manual option for 25 minutes.
6. Once finished, allow cooker to naturally release pressure for a few minutes.
7. After 5-10 minutes turn knob SLOWLY from sealing to venting.
8. Once float valve drops you may open the lid.
9. Stir chili and then add salt and pepper

Nutrition

Calories

260 cal

Fat

3 g

Carbs

44 g

Protein

15 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

7.8.1.2

12

https://www.seekingtheweekend.com/pressure-cooker-vegan-chili-made-lentils-beans/

Other Vegan Recipes You May Like

• Lemon-Blueberry Muffins
• Tacos: Quinoa and Black Bean
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