Quickly rush to the kitchen to make this healthy and nourishing one-pot meal – Sweet Potato Quinoa Lentil Chili. I literally dump everything in the Instant Pot at once!! This chili recipe is Vegan, Whole Food Plant-Based, Gluten-Free, Oil-Free, and Tasty!!! Dinner preparation is done and dusted with just 10 minutes of my active time.
1tablespoonchili powder(not the actual red chili powder) see notes
¼teaspoonred chili powder(use smoked paprika to keep it mild)
2teaspoonscumin powder
14.5ozcan fire-roasted diced tomatoesi.e 1 can
15oztomato pureei.e 1 can OR crushed tomatoes
3cupsvegetable brothsee notes
Salt to taste
Couple twists of black pepper
Instructions
Start by switching on the Instant Pot on saute mode.
Then add chilies, garlic, and onions. Sautee them with ¼ cup water for a minute.
After that throw in the bell peppers, sweet potato, spices, lentil, quinoa, and vegetable broth.
Then top it with tomato puree and fire-roasted tomatoes.
I don’t stir the chili at all because the tomato puree will stick to the bottom giving burn notification on the pot. Let it be absorbed slowly.
Next, place the lid and turn the knob to the SEALING position.
Lastly, press the porridge mode, use the (+/-) button and come down to 12 minutes and let the chili cook on NORMAL pressure with natural pressure release.
Your work is done here. Once the silver pin drops down its time to taste the chili and adjust any seasoning like salt if needed.
Just before eating add your favorite toppings like chilled sour cream, extra chilies, any garnishes like cilantro or spring onions to the chili.
Notes
Chili will be thick once cooked. Add more stock after cooking if needed to adjust the required consistency. You can simmer it for 2-3 minutes on sautee mode after that.
Why I opt for porridge mode?
I have tested this recipe on High Pressure but my sweet potatoes were all smashed up.Porridge mode is the Normal-pressure mode hence works great for this recipe.
About chili powder
Don't confuse Chili powder with red chili or lal mirch powder.Chili powder is a blend of spices especially used to make chili.If it is unavailable then substitute 1 tablespoon chili powder with a mix of 1 teaspoon paprika, 1 teaspoon cayenne, ¼ teaspoon oregano, pinch of garlic powder, ¼ teaspoon cumin.Note that store-bought chili powder has salt in it. So add it accordingly.Taco seasoning works great here.
Important tips to make a successful vegan chili
If you soak lentil for an hour or two then your cook time comes down to 6 minutes on normal pressure.
Use seasoning to your preference.
Some like it hot and others stick to the mild flavor of spices.
Skip green chilies if you don’t like spicy food.
Possible substitutes
Vegetable stock adds a lot of flavor to this dish. If you don’t have it then this what you will do.
Use an equal amount of water, throw in a bay leaf, small cinnamon stick, ¼ teaspoon of onion, and garlic powder.
Use vegan better than bullion dissolved in water, instead of vegetable stock
You can substitute sweet potato with pumpkin or butternut squash.
You can use green lentil instead of brown ones.
Swap fire-roasted tomatoes with an equal amount of diced tomatoes.
Storing chili
Chili makes great leftovers. Store it in the fridge for 3 days.
Or freeze it in airtight containers for up to 3 months.