Full of texture and savory flavor, this meatless chili is please even the biggest meat-lovers out there!
- 2 tablespoons olive oil + more for serving
- 2 onions, diced
- 2 bell peppers, stemmed, seeded and diced (I like a combination of a red and green pepper)
- 3 tablespoons chili powder
- 2 tablespoons tomato paste
- 4 garlic cloves (1 heaping tablespoon)
- 1 chipotle in adobo sauce, minced + 1 teaspoon adobo sauce
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 1 teaspoon coriander
- 1 pound butternut squash, peeled, seeded and cut into 1-inch pieces (about 4–5 cups)
- 1 (28-ounce) can diced fire-roasted tomatoes
- 1 (14-ounce) can crushed tomatoes
- ¾ cup green or brown lentils
- 1 tablespoon low-sodium soy sauce
- 2 (14-ounce) cans kidney beans, drained and rinsed
- 2 tablespoons honey or pure maple syrup
- Lime wedges
- Optional toppings: avocado, cilantro, scallions, sliced jalapeño, shredded Cheddar
Preheat Instant Pot on sauté setting 3 minutes. Add oil and heat until shimmering, add onions, peppers and 1 teaspoon salt; cook until vegetables start to soften and onions are translucent, about 6 minutes. Add chili powder, tomato paste, garlic, chipotle and adobo, cumin, oregano, and coriander; cook 2 minutes.
Stir in 3 cups water, and cook, scraping up any browned bits on bottom of pan.
Stir in squash, diced tomatoes, crushed tomatoes, lentils, and soy sauce.
Lock lid in place and close pressure release valve. Select low pressure cook function and cook for 11 minutes. Turn off Instant Pot and quick-release pressure.
Stir in beans and honey; season with salt to taste.
Drizzle servings of chili with olive oil, top with desired toppings, and serve with a lime wedge.
Vegetarian chili lasts up to 1 week stored in an airtight container in the refrigerator.
- Serving Size: 1 ½ cups
- Calories: 332
- Sugar: 17g
- Sodium: 1233mg
- Fat: 5g
- Saturated Fat: 0.5g
- Carbohydrates: 61g
- Fiber: 18g
- Protein: 15g
- Cholesterol: 1mg
Keywords: Instant pot vegetarian chili, vegetarian chili, easy vegetarian chili