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.

Vegan white lentil and bean chili with coconut milk

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!

vegan white bean and lentil chili with coconut milk (instant pot)

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!

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

Print Recipe

★★★★★

5 from 2 reviews

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

Author: kristi roeder
Prep Time: 5
Cook Time: 20
Total Time: 25 minutes
Yield: 4 1x
Category: dinner
Method: stove top
Cuisine: american

Ingredients

Scale

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

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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.

Keywords: vegan chili, vegan lentil and bean chili, Vegan Bean and Lentil White Chili with Coconut Milk {Instant Pot}