Make a big batch of this Vegan Chili in your pressure cooker and you can wave boring meals goodbye! Serve over rice, as a jacket potato filling, in a taco salad or turn into burritos – this healthy chilli recipe is endlessly versatile and Slimming World Friendly too! Only 8 SmartPoints for those on Weight Watchers.
You will also love Lentil, squash and chickpea dhal
Making this Vegan Chili could not be easier, thanks to a little Instant Pot magic. I mean, it’s not really that difficult to make in general, but pressure cooking allows you to use dried pulses without soaking them first.
Why use dried pulses? Well for one thing they are generally a lot cheaper than the canned versions – yielding up to 3 times their original amount when cooked. They taste a whole lot better when you cook them yourself – really, quite a revelation. Plus you can control the amount of salt, eliminate additives and experiment with lesser known pulses.
I only recently ventured into the world of Instant Pot, but I am rapidly becoming a Pot head… I never, ever thought I could call myself that 😉 But it’s like I am in the beginning stages of a love affair – I use my IP daily and sometimes multiples times a day. I am constantly excited to try new recipes and I am boring my husband silly with my euphoric Instant Pot rhapsodies.
Before I bore you as well, let me talk a little more about this Vegan Chili. It is…
- Totally vegan – unless you add toppings like sour cream and cheese – and gluten-free
- Slimming World and Weight Watchers Friendly – perfect for a Vegan Slimming World lunch!
- Even more delicious the second or third day so perfect for office lunches. Keeps well for 3-4 days in the fridge.
- Mild enough for kids to enjoy – though you can dial up the heat if you prefer
- Really versatile – turn into taco salad, add rice and cheese and a tortilla to turn into burritos, make chilli Mac and cheese, chilli topped jacket potatoes or fries…
- Suitable for freezing – portion into suitable containers and freeze.
How to make Instant Pot Chili
STEP 1. Chop up your onion (or you can use frozen chopped onions) and peppers, mince your garlic and measure out your salt and spices.
STEP 2. Rinse the lentils and beans thoroughly in cold water. Prepare your stock – I used a Kallo vegetable bouillon cube here but you can use homemade stock if you prefer..
STEP 3. Sauté your onion first, then add the garlic, spices and seasoning.
STEP 4. Stir in the peppers for a minute or two and then add the beans, lentils, tomatoes and stock. Set your vent to ‘sealing’ and cook for 25 minutes on high pressure. Allow the pressure to release naturally for 20 minutes then manually release.
How to Freeze Chilli
Cool completely without any toppings or garnishes. Divide into freezer safe containers (or use my freezing hack). Keep for up to three months and defrost overnight in the fridge or thaw in the microwave. Make sure the chilli is hot all the way through before serving.
Slimming World Chilli (Vegetarian/Vegan)
This recipe is FREE on Slimming World if you use a low calorie cooking spray. Any cheese topping is a healthy extra and you can always use vegan cheese. Avoid adding avocado which is very high in SYNS and add fat free Fromage Frais or fat free Greek Yoghurt as a topping.
Only 8 Smart Points for those on Weight Watchers and just 300 calories per serving (without any rice or additional toppings).
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Browse all my delicious syn-free or low-syn recipes HERE.
DID YOU MAKE MY VEGAN CHILLI? I’D LOVE TO SEE IT!
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Check out these brand new Celebrating Food Bloggers Chili Recipes :
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Instant Pot lentil and bean chili
Ingredients
- 2-3 tbsp olive oil or use Fry Light for Slimming World version
- 1 large onion finely diced
- 3 large garlic cloves minced
- 1 1/2 tsp salt
- 1 tsp ground cumin
- 1 tsp hot chili powder
- 1/2 tsp paprika
- 1/2 tsp ancho chili paste (optional)
- 1 red bell pepper finely diced
- 1 green bell pepper finely diced
- 1 yellow bell pepper finely diced
- 1 cup (160g) black beans, rinsed
- 1 cup (160g) green lentils, rinsed
- 1 cup (180g) red split lentils, rinsed
- 2x 15oz (400g) canned chopped tomatoes in juice
- 4 cups (950ml) hot vegetable stock from 1 cube
- Handful Fresh coriander (cilantro) leaves to garnish
Instructions
- Add the oil into your pressure cooker and select the ‘Sauté’ function. Alternatively use a low calorie cooking spray such as Fry Light.
- Add the chopped onion and sauté for about 3 minutes, then add the garlic, spices and seasoning. Stir to combine.
- Add the peppers, and paste if using, and stir for 2 minutes.
- Stir in the beans, lentils, tomatoes and stock.
- Set your vent to ‘sealing’ and cook for 25 minutes on high pressure. Allow the pressure to release naturally for 20 minutes then manually release.
- Taste the seasoning and adjust if necessary.
- Serve over rice, as jacket potato filling, in taco salad, nachos or turn into a burrito.
Notes
- I used a 6L/Q Instant Pot Duo for this recipe.
- I used unsalted canned tomatoes, if you use salted reduce the added salt in the recipe.
- Although the active pressure cooking time is 25 minutes (plus 5 minutes sautéing) the recipe requires 20 minutes natural release so factor that in when making the recipe.
- This recipe is FREE on Slimming World if you use a low calorie cooking spray. Any cheese topping is a healthy extra. Avoid adding avocado which is very high in SYNS. Only 8 Smart Points for those on Weight Watchers!
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Please note I am not affiliated in any way with Slimming World or Weight Watchers. Syn values and SmartPoints are based on online calculators.
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Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
Nutritional Info
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Lisa says
I made this recipe and it was great, but I didn’t use a pressure cooker. Do you have to use a pressure cooker for this recipe? What difference does the pressure cooker make?
Lucy Parissi says
Hi Lisa
You don’t have to have a pressure cooker, it just makes the cooking a little bit faster.
Jay says
We normally eat vegtarian 5 nights a week with very little meat the other 2 nights. We cooked this with 1 Lb of ground turkey. It turned out fantastic for a family of 6.
Lucy Parissi says
Great to hear Jay!
Sherry says
Just made my second batch in a weeks time. Family loved it. THank you for an awesome and easy recipe. Def a keeper. 🙂
Lucy Parissi says
So glad to hear it Sherry! You just made me smile so big 🙂
SB says
I only have canned black beans on hand. Can I use these and if so, how does the recipe change? Thanks!
Lucy Parissi says
Cook as per recipe and stir the cooked black beans at the end, after releasing pressure, heating them up on the sauté function. I think that should work fine but alternatively you could cook them for a very short time on high pressure – maybe a minute or two?
Jersey Girl Cooks says
Delish! And I love all the chili recipes!
Lucy Parissi says
Yes there’s lots to choose from!
Albert Bevia says
This is a really healthy recipe for chili, I love the combination of beans that you used, and yes! popchips are so amazing! I could eat this chili with a bag of popchips 🙂
Stacie Vaughan says
Looks hearty and delicious! I’ve never tried Pop chips but they look tasty.
Liz says
I’m new to the IP, too, and I’m loving the look of your fabulous lentil chili!!
Lucy Parissi says
It’s a great beginner recipe – pretty much cooks itself!
Nina says
Thanks for the recipe, I recently purchased a stove top pressure cooker, I am assuming that I will just cook this recipe on Hugh pressure and natural release.
Are the ‘black’ beans red kidney beans? Are all the beans added dried. Do you need to soak any of the. them first?
Thanks
Lucy Parissi says
The black beans are called ‘black turtle beans’ in the UK and but apparently this is a common name for regular black beans. They are quite a bit smaller than kidney beans and totally black (this might help https://www.quora.com/Are-black-beans-and-black-turtle-beans-the-same-thing). No soaking required for the ingredients specified in this recipe.
Alicia says
This looks so tasty! I love lentils and I love my Instant Pot, so this looks like a must-make!
Lucy Parissi says
Hope you make it! 🙂
Karen says
My husband and I love lentils. This looks like a great lunch for taking to work! Healthy and filling.
Rosemary says
I love lentils and this sounds like the perfect recipe for me.
Kara says
I’m always up for trying a new Instant Pot recipe. This looks so yummy, especially with all of those toppings!
Linda @ With A Blast says
I have just ordered two instant pots (2nd one for my daughter) and can not wait to start using them ! Your recipe will most definitely be one of the first I try as we love a good chili 🙂
Lucy Parissi says
I am actually considering ordering a second one myself!
April says
I looooooove lentils! This looks SO good and I’m always looking for new recipes to try in my Instant Pot. I think this one is next on my list! 😀
Lucy Parissi says
I do too – so delicious and economical. And so easy in an instant pot!
Samantha Dawn says
Looks so cozy and comforting! I love the idea of adding crunchy chips as a side.
Lucy Parissi says
It’s a must!
Jessica Fasano Formicola says
This is the most delicious idea for lentils! So hearty and healthy!
Lucy Parissi says
I have been having it for lunch for days and still not tired of it
Sally says
This dish is absolutely delicious! We had it with wholegrain rice and parsley on top. My husband and I went for Seconds as soon as our plate was empty! Good thing this recipe is a healthy one 🙂 highly recommended!
Lucy Parissi says
so glad you enjoyed it Sally 🙂