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Spicy Veggie Chili

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We are so excited to be sharing our new Instant Pot recipes. Stay tuned for our Instant Pot Blog post which is a great introduction if you have not used on before. This is a vegan chili that can be made in the Instant Pot or on the stove top. It's really easy in the Instant Pot, as you do not have to monitor the cooking process. First sauté the veggies, then dump everything in and forget it! Add more of the jalepeño seeds and cayenne pepper to make it even spicier! If you like your chili more mild, skip the jalepeño and cayenne. This chili makes great leftovers which are even tastier the second day!

Ingredients

See Table See List

2 tablespoons olive oil

olive oil

tablespoons

1 onion, diced

onions

diced

2 bell peppers, diced (any color)

bell peppers

diced

any color

1 jalapeño pepper, minced (keep all seeds for more spicy flavor, discard seeds for mild flavor)

jalapeño pepper

minced

keep all seeds for more spicy flavor, discard seeds for mild flavor

1 dash cayenne pepper (or more for a spicer taste)

cayenne pepper

dash

or more for a spicer taste

4 cloves garlic, minced

garlic

cloves

minced

3 tablespoons chili powder

chili powder

tablespoons

1½ tablespoons cumin, ground

cumin

1½

tablespoons

ground

2 teaspoons paprika

paprika

teaspoons

½ teaspoon salt

salt

teaspoon

¼ teaspoon black pepper

black pepper

teaspoon

2 15 ounce cans tomatoes, diced

tomatoes

15 ounce cans

diced

6 ounces tomato paste

tomato paste

ounces

1 cup corn (frozen or canned)

corn

cup

frozen or canned

4.5 cups water

water

4.5

cups

1 cup lentils, rinsed and drained (red, dry)

lentils

cup

rinsed and drained

red, dry

1 15 ounce can black beans, drained slightly

black beans

15 ounce can

drained slightly

1 15 ounce can kidney beans, drained slightly

kidney beans

15 ounce can

drained slightly

optional: 1 avocado, diced

optional: avocados

diced

optional: ½ cups cilantro, chopped

optional: cilantro

cups

chopped

Method

Heat oil on "Saute" mode and cook onion, pepper, jalepeño and garlic until soft, about 5 minutes. Add spices, diced tomato, tomato paste, corn, water, lentils and beans. Turn saute off and turn onto "Manual" for 12 minutes. Let naturally release for another 15 minutes before venting completely. Alternatively this can be made on the stovetop. After cooking onion, pepper, jalepeño and garlic until soft, add remaining ingredients and bring to a boil. Reduce heat and simmer for 35-45 minutes. Add additional salt and pepper to taste. Serve in bowls and top with optional diced avocado and chopped cilantro.

Prep time

5 min

Cook time

28 min

Cost per serving:

$1.76

Yields/Serves:

8-10 servings

Nutrition Information

Yum Ratings

😫😟😐😀😍 “I love the spice and flavors in the background” —Nora, a grown up

😫😟😐😀😍 “It's delicious. All it needs is a little extra salt!” —Zane, age 14

😫😟😐😀😍 “Yum. I really like it but it seems to be missing some flavor I'm used to in chili. Maybe it's because it is meatless. Otherwise I like it.” —Sam, a grown up

😫😟😐😀😍 “I really like spicy things, for for me this is great.” —Asa, age 10

😫😟😐😀😍 “Wow. I'm loving this chili!” —Daryle, a grown up