Red Lentil Chili (Instant Pot)

Red Lentil Chili (Instant Pot)

Vegan chili with red lentils, peppers, and dates
Course Soups and Stews
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 12
Calories 216 kcal
Author Adapted from Instant Pot Recipe Booklet


  • 8 cloves garlic
  • 3 ounces pitted dates about 6 Medjool
  • 2 large red bell peppers coarsely chopped
  • 1 28-ounce can low-sodium fire-roasted diced tomatoes
  • 1 pound red lentils rinsed, drained, and picked over to remove debris
  • 7 cups water
  • 6 ounces low-sodium tomato paste
  • 1 large onion chopped
  • 1/4 cup apple cider vinegar
  • 1 1/2 tablespoons dried oregano
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon chipotle chile powder
  • 1/4 teaspoon red pepper flakes
  • fresh parsley chopped


  1. With food processor running, drop whole garlic cloves through feed tube. Stop processor and add dates, red bell peppers, and tomatoes. Blend until smooth.
  2. Pour mixture into Instant Pot. Add lentils, water, tomato paste, onion, vinegar, oregano, chili powder, paprika, chipotle chile powder, and red pepper flakes. Mix well. Cook on HIGH PRESSURE for 10 minutes.
  3. Let pressure release naturally or use the Quick Release method.
  4. Spoon into serving bowls and sprinkle with parsley.

Recipe Notes

Too many carbs? Although the recipe has 42g carb per serving, it also has 14g fiber or 28g of net carbs. If you'd like to reduce the sugars, leave out the dates.

Want more fat? If you're following a higher fat diet, serve with slices of avocado or stir in some freshly grated Parmesan or vegan cheese. To make vegan cheese: Combine 1 cup nuts, 1/2 cup nutritional yeast, and 1 tablespoon no-salt seasoning in a blender or food processor and process until you get the consistency you want.