This deliciously easy vegan lentil chili is sure to impress! With stove-top, pressure cooker, and slow cooker versions all in this post, you can whip it up any way you choose with minimal effort. Whoo!
Even better? This tasty chili can be made in one pot! Less effort + less dishes + a whole lot of veggie action = one ridiculously happy mama!
Are you freaking out? You’re totally freaking out, aren’t you?
The lack of cheese on top of this chili has got to be shocking at least a few of y’all right now, especially those that have been with me long enough to know that cheese is basically it’s very own food group around here!
While I do love an extra cheesy pot-o-chili in my face once the temperature drops, I also need to fit into my pants on a regular basis. This healthy chili is a great way to veg it up and slim it down during the cold Fall and Winter months.
Absolutely feel free to jazz up this hearty recipe with a little bit of cheese if you’re of the vegetarian variety. Same goes for my T-rex friends – I’ll allow you to add a mountain of cheese as long as you promise me you’ll go veggie today!
Four card carrying carnivores gave this recipe an enthusiastic thumbs up, so let’s ditch the meat and slam some veggies today, shall we?
Because we all have a different chili cooking method of choice (and different appliances handy!) I’m going to go balls to the wall and include stove top, slow cooker, and electric pressure cooker instructions for this recipe. Crazy awesome right?!
Each method certainly has it’s perk.
I love using my Instant Pot for chilis and soups because I get slow cooked, well developed flavor in a fraction of the time. The traditional stove top method takes about the same time prep and cook, but I always suggest adding some extra time to simmer and mingle *or* you can cheat and make it the night before to serve the following day.
Leftover chili is the absolute best and this recipe is no exception. I guard my leftovers fiercely; they’re just so good!
As for the slow cooker…