Sure, here’s a friendly and easy-to-follow version of your vegan instant pot chili recipe:
Who’s ready for an amazing vegan chili that’s going to rock your world? This recipe is all about red lentils, fire-roasted tomatoes, walnuts, black beans, pumpkin, chipotles, and the best toppings you can imagine. It’s so good, you won’t believe it.
So, what do you need? Here’s the list:
- 1 can (28-ounce) of fire-roasted tomatoes
- Half an onion, minced
- 3 cloves of garlic, minced
- 2 poblano peppers, chopped
- 2-3 chipotle peppers, chopped
- 2 cups of chopped walnuts
- 1 cup of red lentils
- 1 cup of bulgur
- 2 tablespoons of chili powder
- 1 tablespoon of smoked paprika
- 1 tablespoon of salt
- 6 cups of water or broth (just refill the tomato can twice)
When you’re about to finish cooking, you’ll also need:
- 1 can (14-ounce) of pumpkin puree
- 2 or 3 cans (14-ounce each) of black beans, rinsed and drained
Now, let’s get down to business. Start by throwing all the chili ingredients into the Instant Pot and set it to soup mode for about 30 minutes. Once it’s done, release the steam, stir in the pumpkin and black beans, and season to taste. Maybe add a bit more salt or spice? It’s totally up to you. Top it off with avocado, lime wedges, cilantro, tortilla chips, rice, cornbread… whatever you fancy with your chili! If it’s a bit too thick, feel free to thin it out with some more water or broth.
Here’s an alternative for stovetop lovers: Start by sautéing the onions, garlic, peppers, and spices. Simmer the broth and tomatoes with the lentils, bulgur, and walnuts until the lentils are cooked and the walnuts are a bit soft. Add the pumpkin and black beans last.
Want to use a slow cooker? Just follow the Instant Pot directions, but keep it on low heat for 6-8 hours. If it’s not thick enough, let it cook a bit longer. You’ll know it’s ready when the lentils have softened and absorbed.
A few more tips: The type of peppers you choose will impact the flavor. Red and green bell peppers will add mild flavor and sweetness, while jalapeños, roasted poblanos, chipotles, etc. will bring the heat and a smoky flavor. You can use 2-3 cans of black beans or even swap in other beans like chili beans. If you’re cooking for one or two, consider making a half batch. Or make a full batch and freeze the leftovers, which will get super thick and may need a bit more water.
Enjoy your delicious and hearty vegan chili!
