This vegan chili is full of flavor and tastes like it’s simmered all day: it’s rich and smoky with a good bit of heat, but not too much. The lentils and beans create a hearty bite, while the bountiful veggies offer a juicy freshness. Dried beans in specific amounts, like in this recipe, are great and even more inexpensive to purchase in bulk bins. This whole pot of chili could be made for about $10. If you aren’t following a vegan diet, this chili is amazing and slightly cooled off by topping it with sour cream or cheese.

Nicole McLaughlin
Recipe by Well Done


Read the full recipe after the video.

Recipe Summary test

10 mins
1 hr 20 mins
Serves 10 (serving size: 1 2/3 cups)


Ingredient Checklist


Instructions Checklist
  • Press “sauté” on the instant pot. Add oil, and let heat 2 minutes. Add onion, peppers, and chiles; cook, stirring often, for 2 minutes. Add chili powder, cumin, and garlic; cook 1 minute. Stir in water, tomatoes, beer, lentils, and beans. Place lid on instant pot, and turn steam valve to “sealing” position. Press “cancel.”

  • Set instant pot to “high pressure” for 40 minutes. Manually release pressure at end of cooking process. Uncover and stir in salt. Garnish each serving with cilantro and Fresno chiles.