This is probably the fastest chili I’ve ever made without using canned beans. The secret is black beluga lentils, which cook quickly and keep their shapes, giving this chili a very hearty texture. I combined them with split red lentils, which cook just as quickly but break down to create a thicker broth. Together they made a very different but most delicious chili.
If you’ve never seen black lentils, they are tiny:
I found them in bulk at Whole Foods, and I think I got distracted by their cuteness as I was filling the bag because I came home with a couple of pounds of them. But this chili was such a success that I will be using them all the time now.
They cook in practically no time under pressure in an Instant Pot or in my Fagor Multicooker, to which I have recently added a stainless steel liner. I love the weight of the stainless steel pot, and I think it cooks more evenly than the non-stick.
Here’s another time-saving tip. Whenever I have a lot of garlic to peel for a recipe, I use a trick I discovered a couple of years ago:
I take two plastic cups of different sizes, making sure that one fits snugly inside the other, toss in the garlic, and shake for about 10-20 seconds. The sound of the garlic clattering around actually changes as the peels come off, alerting me to when it is peeled. Sometimes a stubborn clove or two remains unpeeled, but they’re easier to peel after shaking. You can even do this with a whole head of garlic.
To chop the garlic quickly, I just whirled it in my food processor, which, I realize in hindsight, I could have used for the onions and peppers, too. Even with chopping the vegetables by hand, this chili was so quick and easy (and good) that it is destined to be a Family Favorite. It’s a very basic recipe that I’m sure you could add any vegetables you like to (like kale!) I kept it simple and served it with our other new family favorite, Simple Chopped Salad.
Black and Red Lentil Chili
- 1 large onion about 2 cups or 1/2 lb., chopped
- 1 large bell pepper, any color, chopped about 1 cup or 5 oz.
- 6 cloves garlic minced
- 1 tablespoon mild chili powder
- 1 teaspoon ground cumin
- 1 teaspoon mexican oregano or regular oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle chile powder or to taste
- 1 cup black beluga lentils rinsed and picked over, see notes below
- 1/4 cup split red lentils or masoor dal rinsed and picked over
- 4 cups low-sodium vegetable broth I use Pacific Foods Organic
- 1 16-ounce can fire-roasted tomatoes
- 1 teaspoon low-sodium soy sauce or gluten-free tamari or coconut aminos
- 1 teaspoon balsamic vinegar
- 1 teaspoon salt optional or to taste
- Heat your pressure cooker (use the “sauté” or “brown” setting on electric PC’s). Add the onions and cook until they begin to brown, adding water by the tablespoon if they start to stick. Add the peppers and garlic and cook for another couple of minutes, adding water as needed.
- Add all the dry spices and the lentils and cook while stirring for another minute. Stir in the vegetable broth and tomatoes. Lock the lid in place, and bring to high pressure (switch to high pressure setting on electric PC and set timer for 10 minutes). After 10 minutes at high pressure, remove from heat or turn off and allow pressure to come down naturally for at least 10 minutes.
- Use a quick release method to release the pressure and open the lid carefully. Stir and check that lentils are tender; if not, cover loosely with the lid and heat on low (“warm” setting) until they are soft. Add the vinegar, soy sauce, and salt to taste. If the chili seems too thick, add additional broth or water. Check seasonings and add extra to taste. Serve sprinkled with chopped fresh parsley or cilantro.
Nutritional info is approximate.
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