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Instant Pot® Cincinnati "Style" Vegan Chili Recipe

OK, so before I get any hate mail, let's not forget that the tite of this recipe is Cincinnati "Style" Vegan Chili. Obviously, this is not chili, but when I have a hankerin' for Cincinnati Style (style in taste) Chili, this is something I like to make. I also want to apologize if you came over from Instagram and were expecting a 20 minute recipe, this is actually closer to 40 minutes. I forgot the natural release time. Either way, it's a super easy, healthy and yummy way to cook that monsterous bag of lentils you bought at Costco six months ago. 

Affiliate links included below for your conveience. 


InstantPot® Vintage Indie Mag

Do you have one of these beautiful kitchen appliances yet? If not, you must hurry and get an InstantPot® It is a life changer. I waited over a year to get one, as I don't like to make spur of the moment decisions, especially on an appliances that's going to possibly take up counter space in my kitchen. Anyway, I've used it almost every day since it arrived, and it's spectacular. It made the most perfect brown rice the other day, saving me so much time. 

Sorry, let's get back to the recipe. You will need the following: 

Recipe Makes 4-6 servings. I ate three bowls for dinner, and had two big bowls left over which I just finished one for breakfast. Vegetarians sometimes eat lentils for breakfast. No, you're weird. 


1 cup Green Lentils (rinsed and picked through looking for any stones)

1 Small Onion Diced

2 Carrots Diced Small  

2 14.5oz Cans of Organic Diced Tomatoes with juice. 

2T Tomato Paste 

6-8 T of Chili Powder more if you like it dark and rich with less tomato flavor.

1T Cumin

2t Garlic Powder 

2 t Paprika 

Pinch of Cinnamon

Pinch of Dark Cocoa Powder 

1t Apple Cider Vinegar

2 Cups of Water 



1. Turn your InstantPot®  to Saute and saute the onion and carrot together until fragrant, and slightly soft.

2. Add all the spices, and tomato paste and saute for an additional minute stirring so that nothing burns.

3. Add the rest of the ingredients, and slowly pour the water into the pot. Make sure there is enough water to cover everything at least by half an inch. 

4. Hit the cancel button. Next hitting manual and setting it for HIGH pressure 20 minutes.

5. Make sure sure your vent is set properly to close so it can build pressure. 

6. Go read more Vintage Indie Blog posts, or check out our Facebook or Instagram, while your chili is cooking! 

7. Once the timer has gone off, let it naturally release all of the pressure. I let mine release for 25 minutes. (mostly because I forgot about it) 

8. Carefully remove the lid, and enjoy. I like to eat mine with Trade Joe's Chili Pepper Sauce 

Cincinnati Style Vegan Chili

YUM! So good. I also like to top mine with freshly diced onions. 






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