Select Sauté mode on the Instant Pot 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!
Notes
*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.