Clean eating and making healthy food choices tops my list of the New Year Resolutions. And this Easy Instant Pot vegan chili recipe is a great way to start off the New Year. If you are on a look out for a recipe that is easy to make without compromising on your health goals and is delicious at the same time then this chili recipe is a must try. It’s been almost a month since I have shared any new recipe with you guys. Life has been very hectic!!! I have moved to a new house and was busy packing and now unpacking is taking forever. We are slowly settling down here and all set to share my daily meals with you. Instant Pot has been my best friend all this time. I just cant imagine my life without one pot meals. I am leaning towards recipes that are simple and I literally mean simple like this Chili recipe that I am sharing with you today. It’s like throwing everything in the pot and in minutes coming back to a healthy hearty meal that isn’t compromised because of time constraints. Soups and chili are something I look forward to on cold chilly days. A warm bowl of chili is so comforting in this weather. This plant based vegetarian chili will fill you up for a longer time. It is a clean eating recipe made without overly processed ingredients . You will definitely need this after all the Christmas and New Year feasting.
Ingredients used to make Vegan chili
I have used 2 types of lentil . Feel free to use either or. Fire roasted tomatoes packs great flavor to this instant version of chili. It feels like chili was simmering all day long. You may even use freshly cooked beans or canned beans instead of lentil if desired. But I highly recommend giving this lentil chili a try . It is a great change from the bean chili. Vegetable stock or bullion is a better choice than water.
I have used (mainly beets) . You think you do not need beets in your chili but this recipe will definitely change your mind. Beetroot is considered as one of the most powerful vegetable with ton of benefits. You name it and it has it. Beetroot is rich in iron , potassium , anti oxidants , folic , essential vitamins. It’s absolutely fat free 🙂 It is great at building up stamina , increasing hemoglobin , improving immunity , stabilizes blood pressure to name a few. I make constant efforts to use veggies in our diet which are hearty and wholesome. I make a point to buy a whole bunch of beetroot once in two weeks and use it as and when in variety of ways. Not only it imparts a beautiful red or a pink color ,it even benefits our body in so many ways. Other veggies that I have used to make this chili are celery, sweet potatoes, sweet corn , onion, bell pepper. Feel free to take away or add your favorite vegetable. Other veggies suggested are carrots, zucchini , yellow squash.
Spices used to make chili
Spices play an important part to make the best chili . A key to heartwarming chili is great seasoning . I have used a combination of paprika, red chili powder , cayenne, oregano , cumin and black pepper. The best part of making chili at home is you can adjust spices to your taste. You may increase or decrease the amount of cayenne or paprika. Everything can be adjusted easily to satisfy your taste buds.
Toppings for chili
As chili best tastes spicy , topping it with chilled sour cream is a great idea. I have used plant based vegan sour cream . Handful of chopped fresh herbs like cilantro or parsley and generous squeeze of lemon just makes it even better.
How to make the best vegan chili I am using an electric pressure cooker i.e Instant Pot to make this one pot meal . No need to soak lentil as they cook up quickly as compared to beans. All I do is rinse the lentil , chop the veggies . Switch on the Instant Pot and throw everything in. The preparation time is less than 15 minutes and then let the Instant Pot do its work. After the pressure comes down I open the pot and enjoy a bowl or two of this heart warming chili with a dollop of sour cream . Leftover chili makes great next day lunch or I freeze it for future use. Freezing Chili The best part of making hearty soups and chili is that you can make a big batch and freeze in one time use portion size bags to enjoy on future busy days. This Easy Instant Pot vegan chili can be made ahead of time and frozen for 4 months . Enjoy it for lunch at office or for express dinner.
I have used my 6 qt Instant Pot to make this chili. DID YOU TRY THIS RECIPE ? Don’t forget to give a ★ rating. Just click on the stars in the Recipe below to rate!!! Pin this Easy Instant Pot vegan chili loaded with vegetables and lentil for later use. Hope you like this easy recipe on how to make Easy Instant Pot vegan chili and give it a try. Let me know if you have any questions below in the comment section. Never miss a recipe . If you like being here do subscribe to my blog.Make sure you have us in your contact list so that the recipe does not land in spam folder. Carveyourcraving(at)gmail(dot)com . Are we friends yet . Let’s connect on-Facebook| Instagram | Pintrest | Twitter Happy cooking!!!Do share it with the world!!!Thanks for stopping by!! IF SHARING ,PLEASE LINK BACK TO THE POST AS REPRODUCING, DISTRIBUTING OR COPYING PICTURES OR TEXT/ RECIPES THAT BELONG TO CARVE YOUR CRAVING IS A COPYRIGHT VIOLATION. YOU CAN ALWAYS LINK BACK TO THE WEBSITE.
