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!
This creamy vegan white chili with green salsa is
- Comforting
- Easy to make
- Instant pot and stove top accessible
- Vegan
- Healthy for you
- 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
How to make a vegan white chili with chickpeas, lentils and pinto beans
- 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.
Other cozy recipes to try
If you make this Vegan Bean and Lentil White Chili with Coconut Milk {Instant Pot} please leave me a rating and review, this is the best way to support me!
PrintVegan Bean and Lentil White Chili with Coconut Milk {Instant Pot}
This vegan bean and lentil white chili with coconut milk is a delicious chili recipe.
- Prep Time: 5
- Cook Time: 20
- Total Time: 25 minutes
- Yield: 4 1x
- Category: dinner
- Method: stove top
- Cuisine: american
Ingredients
This makes ~4 servings.
- 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 tbsp chili powder
- 2 tsp cumin
- 1 tbsp cacao or cocoa powder (optional but adds flavor)
- 1 tsp 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
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.
Keywords: vegan chili, vegan lentil and bean chili, Vegan Bean and Lentil White Chili with Coconut Milk {Instant Pot}
John Mullery
Good stuff
★★★★★