Are your kids picky eaters? Mine sure are. I guess it’s pretty normal for a kid to dislike vegetables, which makes cooking vegan and vegetarian meals a challenge. This vegan chili recipe gets my kids excited every time! So, I have to be careful not to make it too often since I don’t want them to get tired of it. It’s also really easy. I use the pre-chopped mirepoix from Trader Joe’s which saves a ton of prep time.
Ingredients
- 1 Tbsp oil (I use avocado but olive oil works too)
- ½ cup chopped onion
- ½ cup diced carrot
- ½ cup diced celery
- 2 cloves minced garlic
- 2 cups dried lentils (green or brown)
- 1 can diced tomatoes
- 3 ½ cups vegetable broth
- 1 Tbsp cumin
- ½ tsp dried mustard
- 1 tsp coriander
- ½ tsp chipotle seasoning
- 1 tsp salt
- ½ tsp pepper
- Pinch of chili powder (you may add cayenne if you like a spicy chili)
Preparation
- Set the Instant Pot to Saute and add the oil.
- Once the oil is heated, add the onion, celery, carrot and garlic. Saute for a few minutes until soft.
- Add the spices and toss with the vegetables to coat.
- Turn off and add the remaining ingredients
- Close and seal the instant pot and set to Chili Setting for 14 minutes.
- When timer beeps, turn to off and do a quick release to let out the steam.
- Add your favorite chili toppings (to keep it vegan I just add avocado) and enjoy!
Note: If you do not have an instant pot you can still make this vegan chili recipe on the stove using a large pot or dutch oven. For a quicker recipe, use pre-cooked lentils. If using dried lentils you’ll need to let simmer for about 20-25 minutes.
Looking for a side salad to go with this? I would recommend my favorite vegan lunch recipe. Doesn’t have to just be for lunch though. You can check it out HERE.
If you give it a try let me know what you think! What’s your favorite thing to make in the instant pot? Leave me a comment.
