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!
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.
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 ½ 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.