Healthy and hearty, this simple lentil chili, filled with smoky, spicy, delicious flavor, is made even easier thanks to the Instant Pot! And because I love ya, I’ve included stovetop and slow cooker instructions, too.
Chili season is in full swing around here.
I know this because the air is crisp and chilly, leaves are falling, I dream of donuts, and football is on (constantly).
Yep, chili season (some archived go-to chili recipes here).
I actually feel a tad bit guilty that I’m just now giving you the recipe for this Instant Pot lentil chili.
I made it constantly last fall/winter. And it is amazing. Like, so amazing, I want to weep.
After making it for probably the 20th time, last week I did something bold and rebellious and officially declared it my favorite chili ever.
You might be wondering why I haven’t shared it before now…you know, if I’m crying over it’s wonderfulness and all.
Because of all the other recipes screaming at me to get posted ASAP, of course!
Sometimes I think my head might explode with all the deliciousness I feel compelled to share.
But now I’m sharing lentil chili with you, and your life will forever be changed for the better. I just know it.
This lentil chili recipe is another Instant Pot wonder.
It’s made to start to finish in the awesome little machine.
But if you don’t have a pressure cooker/Instant Pot, no worries! I’ve included stovetop and slow cooker instructions in the recipe as well.
Honestly, it’s the flavor and texture and heartiness and good-for-you qualities of this chili that make it a real winner.
It also converts easily to a meatless meal (equally delicious with or without the ground meat).
Because lentil varieties tend to cause a bit of angst, I’ve included a quick note below the recipe.
Basically (let me just go ahead and recap for you), I have always used average and yummy brown lentils in this chili recipe.
I snag them on Amazon (the Bob’s Red Mill brand) or pick some up in the bulk bins of my local grocery store (Winco).
But I think other varieties could definitely be subbed in.
Green lentils tend to take a bit longer to cook, and red lentils break down into a creamy mishmash of tastiness, so keep both of those factors in mind if you switch out the lentils.
In this delicious (and crazy popular!) Smoky Lentil and Potato Soup recipe, I use a combination of brown AND red, which lends a wonderful creaminess to the soup.
You could do the same in today’s lentil chili recipe, although personally, I like the texture of the brown lentils.
Because this recipe is so easy to throw together in the Instant Pot, and because it can be loaded up with every topping imaginable (chili heaven), this lentil chili is an easy favorite.
I hope this chili gets you through chili season with as much happiness as it has me.
My favorite cornbread
Chili toppings (go crazy!)
One Year Ago: Overnight Buckwheat Oat Gluten-Free Waffles or Pancakes
Two Years Ago: Slow Cooker Butternut Squash Tortellini
Three Years Ago: My Favorite Halloween Food Ideas
Four Years Ago: Simple Homemade Haunted Halloween Houses
Five Years Ago: Caramel Apple Bundt Cake