Instant Pot Vegetarian Taco Lentil Chili
This post was sponsored by iHerb. All opinions expressed in this post are my own.
Instant Pot Vegetarian Taco Lentil Chili is hearty, healthy vegetarian lentil chili with homemade taco seasoning that’s made in only one pot!
Like most people, I’m trying to eat a lot healthier this month to recover from my holiday cookie-fest. I know I overdid it when I don’t miss eating desserts, and I don’t miss them at all right now.
I’m enjoying plenty of winter salads and cozy, healthy comfort food like this Instant Pot Vegetarian Taco Lentil Chili. This chili is wholesome, nutritious food that’s satisfying in every way.
It doesn’t hurt that it’s Mexican-inspired, and piling on the toppings taco-style makes it downright fun. 🙂
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I recognized many high quality brands that I love while browsing through the iHerb — I was like a kid in a candy store!
For this vegetarian lentil chili, I received organic red lentils, organic crushed tomatoes, tomato paste, and organic chili powder, smoked paprika and cumin. The products are all high quality, and I highly recommend each one.
Chili has always been a favorite of mine, but this is the first time that I’ve ever included lentils in it. Since lentils are pulses just like beans, it makes sense that they would be a perfect fit.
I also included two types of beans to make this chili even heartier for my growing boys. I love it when plant based meals even satisfy them!
They opted to top theirs with cheese, because hey — it has the word taco in the title. 🙂
How to make Lentil Chili
This instant pot lentil chili couldn’t be easier to make. Aside from a few veggies to prep, it comes together very quickly.
Gather your ingredients, and get the onion cooking for 5 minutes while you prep the remaining veggies.
Add the garlic and spices and cook for 30 seconds, then stir in the bell pepper, crushed tomatoes, tomato paste, water, lentils, beans, and salt and black pepper to taste.
Stir well, then secure the lid and set to High Pressure for 13 minutes. Quick release the pressure once finished, and once it’s safe to remove the lid, stir in the fresh lime juice and additional salt and pepper if needed.
The lentils are soft but not mushy. If you prefer the lentils to hold their shape more, try cooking them for about 10-11 minutes instead.
The combination of the lentils and beans is truly satisfying, and the bell pepper adds a nice, sweet flavor, which is a great compliment to the smoky taco seasoning.
The lime juice gives this Instant Pot Vegetarian Taco Lentil Chili a big pop of flavor. Serve with extra lime wedges!
While I’ve titled this recipe “vegetarian”, it’s actually vegan. Keep the chili vegan by topping it with the suggested toppings or dairy free versions of yogurt, sour cream or cheese.
I highly recommend making my Homemade Taco Seasoning to have on hand to make chili, tacos, etc. I love making it homemade because I control the sodium and the flavor is so much better! If you prefer to measure out the spices individually, I suggest using a blend of 1 1/2 tablespoons chili powder, 2 teaspoons smoked paprika and 2 teaspoons ground cumin.
This meal is freezer friendly and perfect and a meal prep lunch or dinner!
More vegetarian Instant Pot recipes:
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons Homemade Taco Seasoning*
- 1 yellow bell pepper, chopped
- 1 red bell pepper, chopped
- 28-ounce can organic crushed tomatoes
- 1 tablespoon tomato paste
- 2 cups water or Easy Homemade Vegetable Stock
- 1 cup organic red lentils
- 15-ounce can low sodium kidney beans, rinsed and drained
- 15-ounce can low sodium black beans, rinsed and drained
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
- Optional toppings: Additional lime wedges, avocado, sour cream, green onion, chopped cilantro, grated cheese
- Select Sauté mode on the Instant Pot (I use this one) and select 6 minutes.
- Add the olive oil to the Instant Pot. Once heated, add the onion and sauté for 5 minutes.
- Add the garlic and spices and sauté 30 seconds, then add the bell pepper and stir until combined.
- Add the crushed tomatoes, tomato paste, water, red lentils, beans, salt and black pepper to taste and stir until combined.
- Secure the lid onto the Instant Pot and close the venting valve. Select High Pressure for 13 minutes, then quick release the pressure. If you prefer lentils that are more firm, reduce the cooking time by about 2 minutes.
- Stir in the lime juice and add salt and pepper if necessary.
- Serve with your choice of additional toppings if desired and enjoy!
- *I highly recommend making my Homemade Taco Seasoning to have on hand to make chili, tacos, etc. If you prefer to measure out the spices individually, I suggest using a blend of 1 1/2 tablespoons chili powder, 2 teaspoons smoked paprika and 2 teaspoons ground cumin.
- This chili is freezer friendly, and is a great meal prep lunch or dinner!
- This recipe is naturally gluten-free.
- While I've titled this recipe "vegetarian", it's actually vegan. Keep the chili vegan by topping it with the suggested toppings or dairy free versions of yogurt, sour cream or cheese.
Amount Per Serving: Calories: 243Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 5mgSodium: 471mgCarbohydrates: 37gFiber: 13gSugar: 9gProtein: 12g
Nutrition information is meant to be an estimate only. The numbers will vary based on the quantity consumed, brands used or substitutions that are made. The optional toppings are not included in this information.