Instant Pot Brown Lentil and Bean Chili
- yield: 5-6 bowls
- prep time: 7 min
- wait time: 25 min
- cook time: 20 min
- total time:
A warm and filling plant-based chili recipe. Quick to assemble and loaded with lentils, beans, mushrooms and spices!
Ingredients:
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1 tbsp olive oil
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1 small-medium white onion, diced
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1 container baby king oyster mushrooms, sliced (~200g)
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2-3 cloves garlic, minced or crushed
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2 cups tomato sauce (or 1/2 a 750 ml bottle)
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2 cups vegetable broth
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1 cup dried brown lentils, rinsed
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1 can black beans, drained and rinsed (540 mL)
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1 can red kidney beans, drained and rinsed (540 mL)
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1 can six bean medley, drained and rinsed (540 mL)
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2 tbsp chili powder
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1/2 tsp curry powder
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1/2 tsp cumin powder
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1-2 tsp smoked paprika powder
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1/4 - 1/2 tsp cayenne pepper (or more to taste)
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1/2 tsp salt
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pepper to taste
Directions:
1. Add 1 tbsp olive oil to Instant Pot. Heat on the sauté setting2. Add the onion, cook for 1-2 minutes. Add mushrooms, a pinch of salt and pepper and cook for 4-5 minutes. Add the crushed garlic within the last 30 seconds. Stirring as everything cooks.
3. Stir in the rest of the ingredients. Secure the lid, make sure the steam vent is set to the closed position on top.
4. Cook on the chili/bean setting (or high pressure) for 14 minutes. Let the Instant Pot naturally release for 10 minutes before releasing the steam valve the rest of the way. Remove the lid, stir, serve and enjoy!
5. Optional: Garnish with shredded cheese or sour cream if desired and have some cheese biscuits on hand for dipping!
Notes:
Do not put your hand in contact with the steam when it is releasing from the steam vent. It is very hot!
For a spicier option, either dice a hot pepper and cook with the onions and mushrooms or add more cayenne pepper.
For more liquid in your chili add an extra cup of tomato sauce.