Pull out the stock pot, Fall is here!! This easy and comforting black bean chili is rich, full of warm chili spices, and fast enough to pull together on a busy weeknight.
Notes
INSTANT POT CHILI RECIPE:
To make this vegetarian chili recipe in the Instant Pot (pressure cooker), simply:
- Add all ingredients to your Instant Pot. If you don’t mind the extra step, I recommend using the “Sauté” button to first sauté the onion, then add garlic in oil until softened. (But you can also totally skip that step if you’re in a hurry.)
- Pressure cook. Then cook the chili on high pressure (using the “Manual” button) for 12 minutes, followed by a quick release.
- Taste and season. Give the soup a taste, and season with salt and pepper as needed, plus any extra chili powder, or smoked paprika to taste.
- Serve warm. Piled high with all of your favorite toppings!
CROCKPOT CHILI RECIPE:
To make this vegetarian crockpot chili, simply:
- Add all ingredients to your slow cooker.
- Slow cook. Then cover and cook the chili on low for 6-8 hours, or on high for 3-4 hours, until the lentils are tender.
- Taste and season. Give the soup a taste, and season with salt and pepper as needed, plus any extra chili powder, or smoked paprika to taste.
- Serve warm. Piled high with all of your favorite toppings!
STOVETOP CHILI RECIPE:
To make this easy vegetarian chili recipe in a stockpot on the stove, simply:
- Sauté the veggies in a stockpot. Heat the oil, then sauté the onion, followed by the garlic, in your stockpot until softened.
- Add the remaining ingredients. Add everything else to the pot. Then continue cooking until the mixture reaches a simmer. Cover, and lower the heat a bit to maintain the simmer, and cook until the lentils are tender.
- Taste and season. Give the soup a taste, and season with salt and pepper as needed, plus any extra chili powder, or smoked paprika to taste.
- Serve warm. Piled high with all of your favorite toppings!