No-Chop Red Lentil Chili | Vegan Oil Free
Whether it’s a cold rainy day or you just want some warm comforting food, this vegan and SOS-free Instant Pot red lentil chili is the perfect dish to make you feel warm and cozy! Most comfort food doesn’t have the best ingredients, but this recipe has ingredients that you can feel good about putting in your body. Did we mention this recipe is so simple, just throw everything in the Instant Pot, set it, and forget it!
Get your Instant Pots out…it is time to get cookin’!
This recipe is so great because you likely already have all of these ingredients in your kitchen already. We are going to start off this recipe by creating a date paste to neutralize the acidity in the tomatoes and the apple cider vinegar. You do not need to create the date paste if you already have WYW Date Powder.
To make the paste simply add about 9 deglet dates with a cup of water and blend until smooth. Then, add the date paste or powder to the pot.
Next, add the red lentils, ensuring that you rinse them right before adding to the pot or they will stick together. Then add the cans of diced tomatoes to the pot, ensuring that there is no added salt. Add the tomato paste, Nooch, apple cider vinegar, minced garlic along with the spices and herbs. To make this recipe even easier our WYW Galaxy Dust is a great way to omit all the spices and herbs by adding a couple tablespoons to the recipe!
Time to add the stars of the show to the pot…the veggies! We used chopped frozen onions, peppers, and mushrooms in this recipe, which makes this recipe so much easier and faster. But if you only have fresh vegetables that is completely fine as well, just chop and dice the veggies and add to the pot!
We are almost done! Finally, add the water to the pot and stir well.
Put the lid on and set the Instant Pot to high pressure for 12 minutes. Manually release the steam.
Open the Instant Pot up and stir the contents well. You can enjoy this chili on its own or with baked potatoes, greens, and so much more! Our favorite way to serve this chili is to add it to a bed of baked potatoes. We bake our potatoes by washing them off, poking a few holes with a fork, and tossing them in the air fryer or oven at 400°F for 40-45 minutes.
That is all for this simple, yet flavorful red lentil chili! We hope you love the recipe just as much as we do! Don’t forget to show off your dishes on our Facebook Community full of supportive and like minded friends!
Red Lentil Chili
The classic comfort food made healthy!
- Date Paste
- 9 deglet dates
- 1 cup water
- ¼ cup WYW Date Powder
- 2¼ cups red lentils
- 5½ cups water
- 2 15 oz. cans diced tomatoes
- 1 6 oz. can tomato paste
- 1 10-12 oz. bag frozen chopped onion (or 1 medium diced)
- 1 10-12 oz. bag frozen green bell pepper (or 2 fresh diced)
- 1 10-12 oz. bag frozen sliced mushrooms (or fresh)
- 2 tablespoons minced garlic
- ¼ cup apple cider vinegar
- ¼ cup WYW Nutritional Yeast
- 2 tablespoons dried parsley
- 2 tablespoons dried oregano
- 2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 2 teaspoons chipotle powder
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper (optional)
Blend the dates and water on high until smooth, if using.
Add the date paste/powder to a 6 quart Instant Pot, along with all of the other ingredients.
Stir to mix it up. Close the pot and cook on high pressure for 10-12 minutes, manual release. For a creamier texture, go longer as this will cause the red lentils to fall apart. For a more lentily texture, just do the 10 minutes.
This dish also works great in a pot on the stove. Just bring everything to a boil and then reduce the heat and simmer for 20-30 minutes or until it reaches your desired texture. Likewise, this works great in the slow cooker, set to low for about 8 hours.
Serve on a bed of greens, rice, or baked potatoes. Enjoy!