Bowl of lentil and bean chili topped with sour cream, avocados, grated cheese and Popchips
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4.77 from 17 votes

Instant Pot lentil and bean chili

This Instant Pot lentil and bean chili is hearty, healthy, delicious and budget-friendly. Mild enough for kids to enjoy and endlessly versatile: serve over rice, as jacket potato filling, in taco salad, nachos or turn into a burrito. Dial up the spice by adding some ancho chilli paste if you like it hot!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Keyword: Instant Pot Chili, Slimming World Chilli, Vegan Chili, Vegetarian Chili
Servings: 6
Calories: 302kcal
Author: Lucy Parissi

Equipment

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.

Nutrition

Calories: 302kcal | Carbohydrates: 45g | Protein: 18g | Fat: 5g | Sodium: 1220mg | Potassium: 689mg | Fiber: 21g | Sugar: 2g | Vitamin A: 585IU | Vitamin C: 3.1mg | Calcium: 44mg | Iron: 5.5mg