Vegan 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
Scale
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 tsp salt
- 1/2-1 tsp black pepper (to taste)
- 1 can full fat coconut milk
- 1/2 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}