Vegan Bean and Lentil White Chili with Coconut Milk {Instant Pot}

It is officially that sad time of winter where all of the holidays are over and the cold weather has no place anymore. I am counting down the days until I escape the cold for a warmer climate, but until then I am leaning on all of the comforting recipes. This Vegan Bean and Lentil White Chili with Coconut Milk {Instant Pot} is the perfect cozy meal to warm you up on a cold day.

I cook mine in an instant pot but I included instructions for both instant pot and stove top to make this recipe accessible to everyone. However, if you don't have an instant pot I highly recommend picking one up, they are life changing!

I love a good one pot recipe. For more one pot recipes try my killer 3 bean vegan chili or my gochujang chickpea and rice stew.

Why you'll love this creamy vegan white chili with green salsa

• It is comforting and perfect for cooler winter days.
• Since it is made in one pot it is easy to make.
• It is vegan, gluten free and dairy free.
• Thanks to the lentils and beans it is packed with protein.

Ingredients for vegan white chili instant pot

• Onion
• Garlic
• Jalapeno
• Celery
• Cilantro
• Sweet potato
• Chili powder
• Cumin
• Paprika
• Salt
• Black pepper
• Apple cider vinegar
• Coconut milk
• Lentils
• Pinto beans
• Chickpeas
• Vegetable broth
• Green salsa

Substitutions

• Pinto beans/chickpeas - you can swap these out with any canned bean.
• Cilantro - this can be subbed with parsley.
• Coconut milk - if you are not dairy free you can sub in whole milk or heavy cream.

Instructions

1. Add onion, garlic, jalapeno, celery and scallions to your instant pot with a splash of oil and use the sautee function for 8 minutes. If you are cooking on the stove top add the same ingredients to a large pot over medium heat and saute for 8 minutes.
2. Add all remaining ingredients to your instant pot or stove top pot. If using instant pot set to 15 minutes high pressure and then do a natural release. If using your stove top, bring chili to a simmer and simmer for 20-25 minutes or until everything is cooked through.
3. Let chili cool and serve with your favorite toppings.

Storage instructions

You can store the extra chili in a sealed container in your fridge for up to 3 days. I also believe that you can freeze it but I have not tried.

Recipe FAQ

Recipe Pro-Tips

Do not skimp out on the spices, these are key to making the chili flavorful.

Other cozy recipes to try

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vegan bean and lentil white chili with coconut milk

This vegan bean and lentil white chili with coconut milk is a delicious chili recipe.

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Prep Time 5 minutes mins

Cook Time 22 minutes mins

Servings 4

Calories 439 kcal

Ingredients

  

1x2x3x

• 1 onion - finely chopped
• 5 cloves garlic - minced
• 1 jalapeno - finely chopped
• 3 stalks celery - finely chopped
• 1 cup cilantro or parsley - finely chopped
• 1 small sweet potato - cut into small cubes about 2 cups
• 1 tablespoon chili powder
• 2 teaspoon cumin
• 1 tablespoon cacao or cocoa powder optional but adds flavor
• 1 teaspoon paprika
• 1-2 teaspoon salt
• ½-1 teaspoon black pepper to taste
• 1 can full fat coconut milk
• ½ cup green or brown dried lentils
• 1 can pinto beans - drained
• 1 can chickpeas - drained
• 1 cups vegetable broth
• 1 16 oz jar green salsa

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Instructions

 

• Add onion, garlic, jalapeno, celery and scallions to your instant pot with a splash of oil and use the sautee function for 8 minutes. If you are cooking on the stove top add the same ingredients to a large pot over medium heat and saute for 8 minutes.
• Add all remaining ingredients to your instant pot or stove top pot. If using instant pot set to 15 minutes high pressure and then do a natural release. If using your stove top, bring chili to a simmer and simmer for 20-25 minutes or until everything is cooked through.
• Let chili cool and serve with your favorite toppings.

Notes

This makes ~4 servings.

Nutrition

Calories: 439kcalCarbohydrates: 48gProtein: 13gFat: 25gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1717mgPotassium: 1249mgFiber: 16gSugar: 13gVitamin A: 10025IUVitamin C: 17mgCalcium: 129mgIron: 6mg

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