Vegan Lentil Chili. A legume-packed twist on my popular Quinoa Chili recipe that we absolutely fell in love with! No matter which cooking method you choose, this healthy vegan lentil chili is sure to warm you up on a cold night. Grab a bowl, add a mountain of your favorite toppings, and get ready to rock your taste buds!

Stir in the lentils, tomato sauce and brown sugar, scraping up any browned bits from. Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. The flavors in this Vegan Lentil Chili are rich, comforting and beyond delicious! You can have Vegan Lentil Chili using 16 ingredients and 5 steps. Here is how you cook that.

Ingredients of Vegan Lentil Chili

It's 1-2 tbsp of olive or coconut oil.
You need 1 of onion, chopped.
You need 2 of carrots, peeled and chopped.
Prepare 1/2 of green or red pepper, chopped.
Prepare 2 tbsp of chopoed garlic.
It's 1 1/2 c. of Lentils.
You need 28 oz of can crushed tomatoes.
Prepare 4 c. of Water.
Prepare 2 tbsp of tomato paste.
Prepare 2 tsp of agave syrup.
It's 1/4 tsp of black pepper.
Prepare 1 tbsp of tamari.
It's 2 tbsp of chili powder.
You need 2 tsp of cumin.
You need 1 tsp of salt.
You need 1/4 tsp of black pepper.

The lentils shine, but aren't overwhelmingly earthy. The beans and tomatoes give the chili hearty texture, plenty of protein, and nearly half of your daily fiber requirement. Tips for an amazing chili in the instant pot every time. Cook the veggies and tomato on saute for a more rounded flavor and texture.

Vegan Lentil Chili step by step

In an instant pot on saute setting, saute onions and carrots in olive or coconut oil until onions are soft and translucent..
Add green or red pepper and garlic and saute 2-3 minutes..
Add the remainder of the ingredients and stir. Cook on high pressure on bean or stew setting for 20 minutes with pressure valve closed..
Release steam. Serve topped with shredded vegan or conventional cheddar cheese..
For stove top preparation, saute onions and carrots in oil. Add green pepper and garlic. Saute 2-3 minutes. Add rest of ingredients and simmer 40 minutes..

Add just enough liquid for the lentils for a thick chili as water does not evaporate while pressure cooking. Add lentils, tomatoes and remaining broth. In a large heavy pot over medium high heat, add the olive oil, then the onion, celery and carrots. Sauté until the onions have softened, then add the garlic and continue to cook for just one minute. Red Lentil Chili is where it's at!