Ingredients
Base Ingredients
- 2 teaspoons oil
- 1 to 1½ cups chopped red onion
- 4 cloves garlic (finely chopped)
- ½ cup chopped celery
- ½ cup chopped red bell pepper
Tomato & Spice Mix
- 1 tablespoon tomato paste
- ½ to 1 cup tomatoes (to preference)
- 1 tablespoon Mexican chili powder blend (or a mix of chili powder, Cajun seasoning, or chipotle chili powder)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 teaspoons cocoa powder
- ½ teaspoon onion powder
- 2 bay leaves
- 1 teaspoon salt, divided
Beans and Lentils
- 1½ cups dried kidney beans (soaked overnight and drained)
- ⅓ to ½ cup red lentils or brown lentils
Liquids and Additional Flavorings
- 2 cups or more water or stock
- 2 tablespoons mild green chiles
- Pinch of cinnamon
- ¼ teaspoon dried thyme
Garnishes and Serving
- Chopped onion
- Chopped jalapeños
- Vegan sour cream
- Lime wedges
- Tortilla strips
Instructions
- Sauté Aromatics: Start the Instant Pot on sauté mode and add oil. Once hot, add chopped red onion, garlic, and about ⅛ teaspoon salt. Cook for 3 to 4 minutes, stirring occasionally and adding a splash of water if the onions begin to dry out, allowing them to soften and brown slightly.
- Add Vegetables and Tomato Paste: Stir in chopped celery and red bell pepper, cooking for about 1 minute. Then add tomato paste and tomatoes alongside a splash of water. Cook until the tomato paste is fully incorporated into the mixture and it becomes slightly jammy, around 3 to 4 minutes.
- Add Spices: Mix in bay leaves, Mexican chili powder, ground cumin, smoked paprika, cocoa powder, onion powder, and the remaining salt. Cook the spices with the vegetable mixture for 1 to 2 minutes to deepen their aroma and flavor.
- Add Beans, Lentils, and Liquid: Add the soaked and drained kidney beans, lentils, and 2 cups (or more as needed) of water or stock. Stir well, making sure nothing sticks to the bottom of the Instant Pot. Turn off sauté mode, close the lid securely, and set the Instant Pot to pressure cook on bean mode for 1 hour.
- Finish Cooking and Adjust Seasoning: Allow the pressure to release naturally before opening the lid. Check if the kidney beans are tender to your liking. Add ½ teaspoon salt and adjust seasoning if necessary. If beans need more cooking, pressure cook again for an additional 15 to 20 minutes. Adjust consistency by adding water if the stew is too thick; enhance flavor with extra chili powder or smoked paprika. Finish with a squeeze of lime juice for brightness.
- Serve with Toppings: Ladle the stew into bowls and top with chopped onion, jalapeños, vegan sour cream or vegan cheese, and tortilla strips. Accompany with toasted sourdough, garlic bread, rice, or tortilla chips for a complete meal.
- Stovetop Alternative: For stovetop preparation, sauté all aromatics and spices in a saucepan over medium heat. Add pre-cooked kidney beans (about 3-4 cups), lentils, and 2 cups water. Partially cover and simmer for 35 to 40 minutes until lentils are tender and stew thickens. Add water as needed, mash some beans and lentils to thicken, and cook another 15 minutes. Adjust seasoning to taste before serving.
- Storage: Refrigerate leftovers for up to 4 days or freeze for several months. Reheat thoroughly before serving.
Notes
- Soaking kidney beans overnight helps reduce cooking time and improves digestibility.
- Adding salt later in cooking avoids slowing down bean softening.
- Adjust the amount of chili powder and smoked paprika according to your preferred spice level.
- The stew thickens as it cools; add water when reheating if needed.
- For a richer flavor, allow the stovetop version to simmer longer.
- Garnishes can be customized with fresh herbs, avocado, or hot sauce.
- Prep Time: 15 minutes (plus 8-12 hours soaking time for beans)
- Cook Time: 1 hour 20 minutes (Instant Pot including pressure release) or 50-60 minutes stovetop
- Category: Stew
- Method: Instant Pot
- Cuisine: Mexican-inspired
- Diet: Vegan
