Vegetarian Chili

This hearty vegetarian chili is rich, smoky, and loaded with beans, lentils, and veggies. Whether you’re cooking it in an Instant Pot, slow cooker, or on the stovetop, it’s easy, cozy, and perfect for weeknight dinners or meal prep. Top it with your favorite garnishes for the ultimate comfort bowl!

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Ingredients

• 1 tablespoon olive oil
• 1 medium white or yellow onion, diced
• 1 medium red bell pepper, cored and diced
• 4 cloves garlic, minced
• 3–4 cups vegetable stock
• 1 (15-oz) can fire-roasted diced tomatoes
• 1 (15-oz) can beans of your choice, rinsed and drained (kidney beans work great)
• 1 cup uncooked green or brown lentils, rinsed and picked over
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Sea salt and freshly ground black pepper, to taste

Optional Toppings

• Diced avocado
• Chopped fresh cilantro
• Diced green or red onions
• Shredded cheddar cheese
• Sour cream
• Crumbled corn tortilla chips

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Instructions

Instant Pot Method

1. Press Sauté on the Instant Pot. Add olive oil, onion, and red bell pepper. Cook for 5 minutes, stirring occasionally, until softened.
2. Stir in garlic and cook for 1 more minute. Press Cancel.
3. Add the remaining ingredients. Lock the lid, set valve to Sealing, and cook on Manual high pressure for 12 minutes.
4. Perform a quick release. Season with salt and pepper to taste.
5. Serve hot with desired toppings, or store in a sealed container for up to 3 days in the fridge or 3 months in the freezer.

Slow Cooker Method

1. Add all ingredients to the slow cooker and stir to combine.
2. Cover and cook on High for 3–4 hours or Low for 6–8 hours, until lentils are tender.
3. Season to taste and serve with toppings.

Stovetop Method

1. Heat olive oil in a large pot over medium-high heat. Add onion and red bell pepper; sauté for 5 minutes.
2. Add garlic and cook for 1 more minute.
3. Stir in the remaining ingredients. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 20 minutes, or until lentils are tender.
4. Season to taste and serve hot with toppings.

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Why You’ll Love This Recipe

• Three cooking options – Instant Pot, slow cooker, or stovetop.
• Protein-packed – Lentils and beans make it hearty and filling.
• Meal-prep friendly – Stores beautifully in the fridge or freezer.
• Naturally vegan & gluten-free – Great for a variety of diets.

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Tips

• If using red lentils, reduce cooking time by half, as they soften faster.
• For thicker chili, use less stock or simmer uncovered for a few extra minutes.
• Taste before serving—spices mellow as the chili cooks.
• Fire-roasted tomatoes add smoky depth, but regular diced tomatoes work too.

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Variations and Substitutions

• Beans – Use black beans, pinto beans, or a mix.
• Veggies – Add zucchini, carrots, or corn for extra color and texture.
• Spicy kick – Add chipotle peppers in adobo or extra chili flakes.
• Non-vegetarian – Stir in cooked shredded chicken or ground turkey.

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FAQs

Can I make this ahead of time?
Yes, it actually tastes even better the next day as flavors meld.

Does it freeze well?
Absolutely! Cool completely, portion, and freeze for up to 3 months.

Can I use canned lentils?
Yes, but reduce cooking time and liquid slightly, as they’re already cooked.

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Serving Suggestions

• Serve with crusty bread or cornbread for dipping.
• Top with avocado, cheese, and tortilla chips for crunch.
• Pair with a fresh green salad for a balanced meal.
• Add a squeeze of lime before serving for brightness.