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+ servings
Bowl of taco lentil chili with avocado and scallions on top

Instant Pot Vegetarian Taco Lentil Chili

Instant Pot Vegetarian Taco Lentil Chili is hearty, healthy vegetarian lentil chili with homemade taco seasoning that's made in only one pot!

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  • 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 ounces 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
  • 1 lime juiced
  • 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 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.


Serving: 1g, Calories: 243kcal, Carbohydrates: 37g, Protein: 12g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Cholesterol: 5mg, Sodium: 471mg, Fiber: 13g, Sugar: 9g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!