Recipe for Vegetarian Chili With Sweet Potatoes (Instant Pot)
Course: Main Course
Cuisine: Mexican
Keywords: beans
Prep Time: 10 minutesminutes
Cook Time: 30 minutesminutes
Soaking time: 4 hourshours
Servings: 6servings
Calories: 310kcal
Author: Andrea at Buttered Veg
Nutrient-dense vegetarian chili made with hearty protein from beans and lentils, and richly flavored with aromatic spices. Perfect for meatless Monday.
Place lentils in a bowl and cover with cold water for 4 hours. Rinse 2-3 times with cold water. Drain, and set aside until needed.
Press the “Sauté” button on the Instant Pot. Add oil, garlic, onion, and green pepper. Sauté for 5 minutes, stirring occasionally, until the onion has softened. Press the “Cancel” button.
Add the remaining ingredients, with the exception of half the cilantro and the optional toppings.
Place the lid on and set to “Sealing.” (The newer models are automatically on Sealing when you close the lid). Cook the chili on high pressure for 15 minutes. Wait another 10 minutes, then release the remaining steam and open the lid.
Taste, and adjust for salt, pepper, or anything else your heart desires.
Serve with your favorite toppings.
STOVETOP INSTRUCTIONS
Place lentils in a bowl and cover with cold water for 4 hours. Rinse 2-3 times with cold water. Drain, and set aside until needed.
Heat oil in a large saucepan over medium heat. Add garlic, onion, and green pepper. Sauté for 5 minutes, stirring occasionally, until the onion has softened.
Add the remaining ingredients, with the exception of half the cilantro and the optional toppings. Bring to a boil, then reduce heat to medium-low, cover, and continue cooking for 30 minutes, or until the lentils have fully softened.
Taste, and adjust for salt, pepper, or anything else your heart desires.
Serve with your favorite toppings.
Notes
Soaking the lentils is optional. The process of soaking beans and lentils removes water soluble sugars that can cause gas in some people. Be sure to discard the soaking water and rinse well. Another option to minimize flatulence from beans and lentils is to use canned products that have already been processed with this in mind. Storage guidelines: Vegetarian chili with sweet potatoes can be refrigerated for up to 5 days, or frozen for up to 3 months.
MAKE THIS VEGAN!
The base of this chili is already vegan. Simply disregard the sour cream and cheese toppings, or use vegan alternatives.