Ready in under 30 minutes, this vegan chili uses pantry staples like canned beans, red lentils and spices. Both Instant Pot and stovetop instructions included!
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🥘 Ingredients
For this lazy vegan chili recipe, you'll need:
- canned beans (whatever kind you like!)
- dried red lentils
- frozen corn kernels
- tomato sauce
- chili spices
There are many substitution options for this chili, so feel free to use what you have on hand!
You can find all the substitution options in the Notes section of the Recipe Card at the bottom of this post.
🔪 Instructions
This recipe can be made either in the Instant Pot or on the stovetop. Both take about the same amount of time.
Step 1: Add all ingredients in the pan. Stir together well.
Step 2 (for Instant Pot): Lock lid and set valve to "Sealing". Set Manual Pressure to 15 minutes.
Step 2 (for stovetop): Bring to a low boil over medium-high heat. Then, reduce heat and simmer for 20 minutes, stirring regularly.
Step 3 (for Instant Pot): Allow pressure to naturally release for 5-10 minutes, then open lid (quick release the rest of the pressure, if lid is still locked).
Step 4: Serve with cornbread, tortilla chips, vegan sour cream, avocado or sliced green onions.
💭 Tips
If you've got fresh produce, add it in
If you have fresh ingredients to add to this lazy vegan chili, feel free to do so. I have a more robust Texas 3-Bean Vegan Chili recipe for when you have more time.
This is the lazy version, when I'm short on time, energy and/or ingredients.
So, that means, if you wanna throw in some fresh chopped onion, garlic, bell pepper, sweet potato or greens, go right ahead!
Chili powder
Chili powder here in Texas comes in many varieties. The chili powder I'm referencing is a mild (not wildly spicy) smoky chili powder, kind of like a mild paprika.
Cayenne powder is very spicy in comparison and is only used in small amounts, depending on your tolerance and preference for heat.
👨👩👦👦 Serving Suggestions
For serving up this lazy vegan chili, some vegan sour cream is a must.
Cornbread or tortilla chips (you can make your own at home!) go really well. Saltine crackers or oyster crackers are other good options.
💜 More recipes you'll love
- Air Fryer Vegan Cornbread
- Vegan Sour Cream (cashew cream)
- Vegan Chile con Queso Nacho Cheese
- Homemade Healthy Fat Free Baked Tortilla Chips
- One Pot Pasta Puttanesca (vegan, oil-free)
🗺 Around the world
Texas is pretty synonymous with chili, y'all.
The Houston Rodeo.
Chili cook-offs.
Cowboy hats and cast iron pans.
Traditionally, Texas chili is made with meat, more meat lots of spices and maybe a little tomato.
So, we're definitely veering from tradition with this legume-filled vegan instant pot chili recipe. But, that's alright with me. How about you?
Love this recipe? Please rate it ⭐️⭐️⭐️⭐️⭐️ down below. ⬇️ And, if you make it, please tag me @veryveganish on Instagram in your posted photos! I would love to see your creations. 😄
📖 Recipe
Lazy Vegan Chili
Easy pantry staple vegan chili with both Instant Pot and Stovetop instructions. Made using canned beans (any kind you like!), dried red lentils, spices and tomato sauce. Substitutions in the notes!
Ingredients
- 3 15-ounce canned beans, with liquid (I used black, kidney and white beans)
- 16 ounces canned tomato sauce
- 1 1/2 cups water
- 1/2 cup dried red split lentils, rinsed
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- pinch of cayenne pepper (more, to taste)
- 1 cup frozen sweet corn kernels
Instructions
Stovetop:
- Add all ingredients to medium-large pot, stir and bring to a boil over medium-high heat.
- Once it starts boiling, reduce heat to medium-low, stirring frequently, until red lentils are tender (about 20 minutes).
- Serve with air fryer cornbread, vegan sour cream, sliced green onions and avocado.
Instant Pot:
- Add all ingredients to Instant Pot, stir then lock the lid and move the valve to "Sealing".
- Press Manual (High Pressure) and set time to 15 minutes.
- Allow the pressure to release naturally for 5-10 minutes, then open. If the lid is still locked, carefully switch the vent valve to "Venting" with a wooden spoon.
- Serve with air fryer cornbread, vegan sour cream, sliced green onions and avocado.
Notes
Substitution Options:
- Use any kind of canned or homemade beans (with their liquid) for this recipe. Black beans, kidney beans, white beans, chickpeas, pigeon peas, lentils, pinto beans, etc.
- Instead of tomato sauce, you can also use crushed tomatoes or even diced or stewed tomatoes
- The red split lentils are for thickening the chili. If you don't have them, make a slurry of 1 tablespoon cornstarch, arrowroot powder or flour mixed in 1/2 cup water until smooth and use that instead.
- Frozen corn can be substituted for canned corn (drained), fresh corn or omitted.
- Feel free to add fresh veggies, if you have them! Onion, garlic, bell peppers, carrot, sweet potato, etc.
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