Red Lentil Chili (Instant Pot)

Looking for a hearty vegan dish to warm you up on a chilly day? This delicious red lentil chili is a little sweet, a little smoky, and oh-so-satisfying!

On a cold winter’s day, a hearty bowl of chili is one of my favorite ways to warm up. Since I’m trying to eat more plant-based dishes, I was looking for a way to make a good vegan chili.

This red lentil chili was just what I wanted! It’s so satisfying, I don’t miss the meat at all. And thanks to the Instant Pot, it’s so easy to make.

I’ve heard of putting chocolate and cinnamon in chili, but this was the first time I made chili with dates. The result was so delicious! They add just the right amount of sweetness to offset the spice.

So when the weather starts to turn or you’re just in the mood for a hearty, meat-free chili, give this recipe a try.

How to make red lentil chili

All you need to make this chili is a food processor and an Instant Pot. They do the heavy-lifting for you!

Step 1: With your food processor running, drop whole garlic cloves through the tube.

Step 2: Stop the processor, then add the dates, red bell peppers, and tomatoes. Blend until smooth.

Step 3: Transfer the mixture to the Instant Pot and add the lentils, water, tomato paste, onion, vinegar, oregano, chili powder, paprika, chipotle chile powder, and red pepper flakes. Stir until well combined.

Step 4: Make sure the valve is set to “sealing,” then select manual high pressure. Set the timer for 10 minutes.

Step 5: Once the time is up, let the pressure release naturally for 5 minutes. If the pressure gauge hasn’t dropped, turn the valve to “venting” to Quick Release the remaining pressure.

Step 6: Spoon into serving bowls and sprinkle with fresh parsley or green onions.

After one bite, you may start adding dates to all of your chili recipes!

Variations for this recipe

Like most chili recipes, this one is very flexible based on what you’re looking for.

Are you worried about the effect this dish will have on your blood sugar? At first, 42 grams of carbs per serving may look high. However, it also has 14 grams of fiber. This leaves us with 28 grams of net carbs, or carbs that will impact your blood sugar.

If you’d still like to reduce the sugar per serving, I recommend leaving out the dates. You won’t get the sweetness to offset the spice, so you may want to reduce the amount of red pepper flakes.

Following a higher fat diet? Top your bowl of chili with some slices of avocado for a dose of healthy fats! You could also add some freshly grated Parmesan or vegan cheese.

Want to add some protein? Add a dollop of plain Greek yogurt. It tastes just like sour cream!

Storage

Like most chilis, the flavors in this red lentil recipe will deepen overnight. You may enjoy the leftovers even more than the first bowl!

Simply store your extra chili in an airtight container in the refrigerator and enjoy within 4-5 days.

Other tasty lentil recipes

Lentils are a powerhouse ingredient. They’re low in calories, plus they’re a great source of protein, fiber, and iron. If you’re looking for more ways to incorporate lentils into your diet, here are a few of my favorite recipes:

• Lentil Swiss Chard Soup with Orange Zest
• Spiced Pumpkin Salad with Lentils and Goat Cheese
• Turkey Lentil Soup

When you’ve tried this chili, please don’t forget to let me know how you liked it and rate the recipe in the comments below!