30-60 min4-6 servingsallspice

Lentil and Red Bean Chili

By Molly Patrick

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4-6 servings

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15 min

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Easy

Lentil and Red Bean Chili
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Recipe Details

Course: Main Dishes

Difficulty: Easy

Prep Time: 15 min

Cook Time: 45 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Celiac, Dairy Free, Gluten Free, High Fiber, Low Carb, Low Fat, Plant-Based, Vegan, Vegetarian

Yield: 4-6 servings

Ingredients

  • 1/2 cup brown lentils
  • 1/2 cup red beans
  • 1/2 cup yellow onion
  • 1 cup carrot
  • 1 green bell pepper
  • 5 cloves garlic
  • 1 teaspoon smoked paprika
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cayenne powder
  • 1 teaspoon salt
  • 2 tablespoons coconut aminos
  • 14.5 ounce tomatoes
  • 1/4 heaping cup tomato paste
  • 1 1/2 cups Water
  • 1 cup corn

INSTRUCTIONS

  1. Soak the lentils and the red beans in water overnight or 8 hours (you can soak them in the same bowl).
  2. When you’re ready to cook your chili, rinse and drain the lentils and red beans in a fine mesh strainer and place the strainer over a bowl and allow them to drain. Set aside for now.
  3. Prep all of your veggies and measure out all of your spices. Press the saute button on your Instant Pot and let it heat up for 2 minutes.
  4. Add the onion, carrot, bell pepper and garlic and saute for 5 minutes, stirring occasionally.
  5. Add the smoked paprika, chili powder, coriander powder, cumin powder, dried oregano, allspice, cayenne, salt, Coconut Aminos, diced tomatoes, tomato paste, lentils and red beans. Stir and cook for about a minute and then add the water and stir once more.
  6. Lock the Instant Pot lid into place, making sure the nozzle is in the “sealing” position. Use the Manual or Pressure Cook setting and set the timer for 30 minutes.
  7. Use the natural release method when the timer goes off. When the pressure is totally out of the Instant Pot, take off the lid, add the corn and stir.
  8. Allow the chili to cool before you store it in the fridge. Enjoy!

About the chef

Molly Patrick

Molly Patrick

Molly Patrick is the co-founder and CEO of Clean Food Dirty Girl and a certified Life Coach. Raised in the rugged environment of New Mexico during the 1980s, Molly's unconventional upbringing shaped her into a resourceful and humble leader. Growing up in a teepee with no electricity, indoor plumbing, or hot water while her parents hand-built their home from mud, straw, and rocks, Molly developed a deep appreciation for simplicity and innovation. A lifelong vegetarian, Molly has never eaten meat, and in 2015, she quit smoking and drinking after years of struggling with addiction. Determined to create a life beyond her wildest dreams, she has since built a thriving business and community that focuses on plant-based eating and personal empowerment. Molly now lives in Maui, where she continues to inspire others to live healthier, more fulfilling lives.

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