Vegetarian Instant Pot Chili

★★★★★ 5 from 1 review

Author: Lauren
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 12 cups (6–8 servings) 1x
Category: Dinner
Method: Instant Pot
Cuisine: Mexican

Description

Full of texture and savory flavor, this meatless chili is please even the biggest meat-lovers out there!

Ingredients

Scale

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)
Salt
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

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Instructions

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.