Description
This Winter Warming 3-Bean and Lentil Chili has complex flavors, is easy to make, and will warm and nourish your soul! Option to make this chili as fiery hot or as mild as you prefer. This chili can be made either on the stovetop or in an Instant Pot.
Ingredients
- 1/2 cup brown or green lentils, rinsed
- 15-oz can of black beans, drained and rinsed *see notes below for dry beans
- 15-oz can of pinto beans, drained and rinsed
- 15-oz can of kidney beans, drained and rinsed
- 2 Tbsp chili powder
- 1 Tbsp cumin
- 2 tsp coriander
- 1 Tbsp oregano
- 2 Tbsp tomato paste
- 1 medium red, chopped
- 1 large carrot, sliced
- 1 large celery stalk, sliced
- 6 cloves garlic, minced
- 1 jalapeño, minced (omit some or all seeds depending on spice preference)
- 2 cups vegetable broth
- 1 Tbsp cocoa powder, unsweetened
- 2 chipotle chilis in adobo sauce with 2 tsp sauce, chopped (or sub 1 Tbsp smoked paprika + 1/2 tsp cayenne for spice + 1/4 tsp liquid smoke)
- 2 15–oz cans crushed tomatoes
- 1 1/2 tsp brown sugar
- 1 tsp cinnamon
- 1 tsp salt (to-taste)
- 1 Tbsp lime juice
- 1/2 cup cilantro, chopped
For Serving
- Avocado (optional)
- Vegan sour cream (optional)
- handful of Kale, thinly sliced (optional)
Instructions
- Rinse lentils and beans in a fine mesh strainer (see notes below for using dry beans).
- Measure out in a small bowl: 2 Tbsp chili powder, 1 Tbsp cumin seeds (or sub cumin powder), 2 tsp coriander, 1 Tbsp oregano, and 2 Tbsp tomato paste.
- In large stockpot on medium heat (for Instant Pot, see notes below) drizzle oil or water and sauté onions, carrots, and celery, stirring occasionally. Once softened, add add garlic and jalapeño and cook for 30 seconds, stirring frequently.
- Push veggies towards the edges of the pot to make space in the center. Drizzle a bit of oil and add the bowl of spices + tomato paste. “Toast” for 30 seconds, stirring frequently, until spices become fragrant, careful not to let it burn.
- Pour in 2 cups vegetable broth, lentils, beans, 1 Tbsp cocoa powder, chipotle chilis, crushed tomatoes, and 2 tsp brown sugar. Stir to combine. Bring mixture to a boil then cover pot with a lid and reduce heat to a low simmer. Cook for 45 mins-1 hour, stirring occasionally, until desired consistency. (Or seal Instant Pot and cook on High Pressure for 10 minutes, allowing a full natural release.)
- After soup has finished cooking (or pressure has been released in Instant Pot) stir in 1 tsp salt, 1 Tbsp lime juice and ½ cup chopped cilantro. Taste, and add anything more it may need.
- Serve immediately with optional toppings: fresh avocado slices, vegan sour cream, and cilantro garnish. Enjoy!
Notes
*If using dry beans, soak beans the night before or pour boiling water over beans and do a quick-soak for 5-8 hours. Follow recipe but cook in an Instant Pot on high pressure for 45 minutes, allowing a full natural release.
*Instant Pot with canned beans: The only thing that changes is the cook time! Follow stovetop directions with sautéing and adding ingredients, then seal Instant Pot lid and cook for 8 minutes on High Pressure. Do a full natural release.
*Do you have leftover chipotle chilis in adobo sauce? Put them in a container and freeze it! Don’t forget to label the container, otherwise it’s easy to forget what’s in there!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup and Chili
- Method: stovetop or Instant Pot
- Cuisine: American, tex-mex, southwest