Protein-packed vegan chili with lentils, quinoa, and tomatoes, pressure-cooked in 15 minutes for tender beans and melded spices.
Do not skip rinsing the lentils and quinoa; this removes debris and reduces cooking time. Brown lentils hold their shape better than red or green lentils in pressure cooking.
Substitute vegetable broth with water if needed, but broth adds richer flavor. Make-ahead: refrigerate up to 4 days; flavors deepen overnight. Reheat gently on stovetop or in microwave.
Ingredients
Scale
Measurement units
- 2 tbsp olive oil
- 1 medium yellow onion
- 4 garlic cloves
- 1 large red bell pepper
- 1 cup dry brown lentils
- ¾ cup dry quinoa
- 28 oz canned diced tomatoes (one 28 oz can, with juice)
- 2 tbsp tomato paste
- 3 cups vegetable broth
- 15 oz kidney beans, canned (one 15 oz can)
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp lime juice (fresh)
- ¼ cup fresh cilantro (for garnish)
- 1 diced jalapeño (for heat and garnish)
Ingredients
Scale
Measurement units
- 2 tbsp olive oil
- 1 medium yellow onion
- 4 garlic cloves
- 1 large red bell pepper
- 1 cup dry brown lentils
- ¾ cup dry quinoa
- 28 oz canned diced tomatoes (one 28 oz can, with juice)
- 2 tbsp tomato paste
- 3 cups vegetable broth
- 15 oz kidney beans, canned (one 15 oz can)
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp lime juice (fresh)
- ¼ cup fresh cilantro (for garnish)
- 1 diced jalapeño (for heat and garnish)
Instructions
Sauté aromatics and tomato paste
Turn Instant Pot to sauté mode and heat olive oil (2 tablespoon) until shimmering.
Add 1 diced medium onion (1 medium) and 1 diced large red bell pepper (1 large); cook 3–4 minutes until softened.
Stir in 4 minced garlic cloves and tomato paste (2 tablespoon); cook 1 minute until fragrant.
Build the chili base
Add chili powder (2 tablespoon), ground cumin (1 tablespoon), smoked paprika (1 teaspoon), and dried oregano (1 teaspoon); stir constantly for 30 seconds to bloom spices.
Pour in vegetable broth (3 cup) and scrape the pot bottom with a wooden spoon to deglaze.
Add 1 cup rinsed brown lentils, 0.75 cup rinsed quinoa, canned diced tomatoes (28 ounce) with juice, and 1 can (15 oz) drained and rinsed kidney beans.
Stir in salt (1 teaspoon) and black pepper (½ teaspoon).
Pressure cook
Close the Instant Pot lid and set to high pressure for 15 minutes.
Release pressure and finish
Once cooking is complete, perform a quick release by carefully turning the pressure valve to vent.
Open the lid and stir in 2 tbsp fresh lime juice.
Taste and adjust salt and pepper as needed.
Serve
Ladle chili into bowls and top with fresh cilantro and diced jalapeño if desired.
Before you cook
Cook notes
- • Do not skip rinsing the lentils and quinoa; this removes debris and reduces cooking time.
- • Brown lentils hold their shape better than red or green lentils in pressure cooking.
- • Quick release the pressure after cooking to stop the cooking process and prevent mushy grains.
- • For extra depth, bloom the chili powder and cumin in the hot oil for 30 seconds before adding aromatics.
- • Lime juice brightens the chili at the end; add to taste after pressure release.
- • Make-ahead: refrigerate up to 4 days; flavors deepen overnight. Reheat gently on stovetop or in microwave.
- • For a thicker chili, mash a portion of the lentils and beans with the back of a spoon before serving.
- • Substitute vegetable broth with water if needed, but broth adds richer flavor.
- • Adjust spice level by increasing or decreasing chili powder and adding fresh jalapeño to taste.
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