Instant Pot Vegan Chili is a hearty, comforting, and incredibly easy meal to make. This recipe will show you how to make a delicious and satisfying chili in a fraction of the time it takes to cook on the stovetop, perfect for a weeknight dinner or a lazy weekend meal.
Why You’ll Love This Recipe
- Easy and Convenient: This recipe requires minimal chopping and the Instant Pot does most of the work for you!
- Flavorful and Hearty: A blend of spices and vegetables creates a deep, rich flavor that will satisfy even the biggest chili lover.
- Quick and Efficient: This recipe can be on your table in under an hour, making it perfect for busy weeknights.
- Healthy and Nutritious: Packed with vegetables and plant-based protein, this chili is a healthy and satisfying meal.
- Customizable: Feel free to adjust the spices and toppings to your liking.
Ingredients You’ll Need
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 cup vegetable broth
- Salt and pepper to taste
Vegan Chili Ingredients
Let’s Make It!
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Sauté the Aromatics: Set your Instant Pot to the “Sauté” setting and heat the olive oil. Add the chopped onion and bell pepper and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
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Spice It Up: Add the chili powder, cumin, smoked paprika, and cayenne pepper (if using) to the pot. Cook for 1 minute, stirring constantly, until the spices become fragrant.
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Add Everything Else: Stir in the black beans, kidney beans, diced tomatoes, and vegetable broth. Scrape the bottom of the pot with a wooden spoon to loosen any browned bits.
Adding Chili Ingredients to Instant Pot
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Cook the Chili: Secure the Instant Pot lid and set the vent to “Sealing.” Select the “Manual” or “Pressure Cook” setting and cook on high pressure for 10 minutes. Allow the pressure to release naturally for 10 minutes, then perform a quick release.
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Final Touches: Remove the lid and give the chili a good stir. Season with salt and pepper to taste.
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Serve and Enjoy: Ladle the chili into bowls and top with your favorite toppings.
Tips for the Best Instant Pot Vegan Chili
- Don’t Skip the Sauté: Sautéing the onions and peppers before pressure cooking adds depth of flavor.
- Adjust the Spice Level: Control the heat by adjusting the amount of cayenne pepper, or try adding other chili powders like chipotle or ancho chili powder.
- Let it Simmer: After pressure cooking, simmer the chili with the lid off for a few minutes to allow the flavors to meld and thicken the chili slightly.
- Get Creative with Toppings: Some popular vegan toppings include avocado, vegan sour cream, cilantro, chopped red onion, tortilla chips, and jalapeños.
“For an extra layer of flavor, try roasting the bell pepper and onion before adding them to the chili. This adds a smoky depth that takes the flavor to the next level.” – Chef [Vegan Chef Name], Head Chef at Purely Vegan
FAQs About Instant Pot Vegan Chili
Can I make this recipe on the stovetop?
Absolutely! To make this recipe on the stovetop, follow steps 1-3 in a large pot or Dutch oven. Bring the chili to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the flavors have melded and the chili has thickened slightly.
Can I freeze leftover chili?
Yes, this chili freezes beautifully. Allow the chili to cool completely, then transfer it to an airtight container or freezer-safe bag. Freeze for up to 3 months. To reheat, thaw overnight in the refrigerator and then reheat on the stovetop or in the microwave.
What can I serve with vegan chili?
This chili is delicious served with a side of vegan cornbread, crusty bread, or a simple side salad.
Vegan Chili Bowls with Toppings
Can I make this chili ahead of time?
Yes, this chili is a great make-ahead meal. Follow the instructions as directed and then allow to cool completely before storing in the refrigerator. This chili actually tastes even better the next day!
Can I use different beans?
Feel free to get creative with the beans! Pinto beans, chickpeas, or even lentils would be delicious additions or substitutes.
Enjoy a Bowl of Comfort!
This Instant Pot Vegan Chili is a flavorful, satisfying, and incredibly easy meal to make any night of the week. With its rich, hearty flavors and customizable toppings, it’s sure to become a new family favorite. Don’t be afraid to make it your own!
Don’t forget to check out these other delicious vegan Instant Pot recipes on Purely Vegan.
