[VEGAN] Red Lentil Chili with Basmati Rice on the Instant Pot

Another great vegan recipe for you guys! This is a vegan take on the classic chili. You do need an Instant Pot, at the very least a slow cooker. Here is what you need:

(Makes 4 Servings)

TOOLS

INGREDIENTS

Vegetables

  • 1 cup of freshly cooked corn (off the cob) -or- 1 15 oz can of corn, undrained.
  • 1 cup of fresh tomatoes cut into small cubes -or- 1 14.5 oz can of diced tomatoes, undrained.
  • 1 cup of cooked black beans or red kidney beans -or- 1 15 oz can of black or red kidney beans, undrained.
  • 1 15 oz can of tomato sauce.

Grains

  • 1 cup of red lentil beans, dry (Sprouts | Whole Foods) -or- 1 cup of regular lentils, dry.
  • 2 cups of basmati rice.

Other Ingredients

  • 1 tablespoon of minced garlic.
  • 2 teaspoons of ground chili powder.
  • 1 tablespoon of garlic powder.
  • 1 tablespoon of onion powder.
  • salt and pepper.
  • 1 tablespoon of olive oil.
  • 6.5 cups of water in total.

STEP ONE

Make the rice, preferably in the ceramic non-stick insert of the Instant Pot, but if you don’t have that you will have to empty the rice into a glass mixer bowl and cover it.

Combine the 2 cups of basmati rice, 3.5 cups of water, olive oil, salt, and pepper to taste in the Instant Pot insert. You can sprinkle a bit of garlic powder in as well (about a teaspoon or so) and stir everything up.

Close the lid, making sure to turn the seal to [SEALING].

Use the [RICE] setting on the Instant Pot, natural release for 10 mins after the timer ends.

STEP TWO

If you have the additional Instant Pot insert, skip down to Step Three.

After the 10 minutes have passed, using pot holders carefully pull the insert out of the Instant Pot.

Carefully transfer the cooked rice to a glass mixer bowl, cover with either a large plate, saran wrap, or the corresponding lid (some mixer bowls do come with lids).

Thoroughly clean the insert of the Instant Pot with cold water and soap.

Return the insert to the Instant Pot.

STEP THREE

Combine the corn, beans, diced tomatoes, tomato sauce, and lentils all together in the insert. If you are using canned corn, beans, and diced tomatoes do not drain them.

Add the spices:

  • 1 tablespoon of minced garlic.
  • 2 teaspoons of ground chili powder.
  • 1 tablespoon of garlic powder.
  • 1 tablespoon of onion powder.
  • salt and pepper to taste.
  • 1 teaspoon red pepper flakes (optional for a little heat, more for a lot of heat).

Add 3 cups of water (2 cups if you are using canned corn, beans, and diced tomatoes). Give everything a good stir.

Close the lid, making sure to turn the knob at the top to [SEALING].

Use the [BEAN CHILI] setting on the Instant Pot.

SPECIAL NOTE: You may see the [BURN] warning on your Instant Pot, ignore it. It’s very sensitive and even if just a small amount of food is sticking to the bottom, it will beep and display that warning. DO NOT TOUCH the pot or turn it off.

Once the timer goes off, do a MANUAL release — meaning carefully set the knob at the top to [VENTING]. Watch out for the steam and make sure the pot has enough clearance vertically.

Serve the rice in a bowl, add as much of the Red Lentil Chili on top of the rice as you’d like. Salt and pepper as you’d like, if needed.

ENJOY!

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