This instant pot vegan chili is an easy to make and virtually hands off recipe! With three types of beans, fresh veggies and lots of flavor, this is the perfect recipe for a chilly winter day.
Helloooooo I have literally made this instant pot vegan chili 3 times this week and tbh I’m not even sick of it. Ok, I haven’t actually made it three times this week, but I’ve eaten it three times.
It makes a big batch, so perfect for us lazy people who don’t really want to cook every night of the week!
This chili is loaded with fresh veggies like carrots, celery and peppers, is super high in protein thanks to not one, not two, but THREE types of beans, and delicious with some chips or cornbread on the side.
The level of spice is totally up to you, there are ways to make this mild AF or so spicy you’ll be sweating. Somewhere in between is the sweet spot for me, but feel free to adjust!
This vegetarian recipe uses canned beans, not dry beans, so it comes together very quickly. While it is written to be made in an instant pot, you can easily make this on the stovetop if you don’t have an IP.
How to make instant pot chili
Add the diced onion, garlic and olive oil to the instant pot and press the saute function. Saute for 5 minutes or until the garlic starts to brown.
Add in the bell pepper, carrot, celery and serrano pepper. Saute an additional 5 minutes. Add in all remaining ingredients and stir to combine.
Set the instant pot to manual high pressure for 10 minutes and put the lid on sealing. It’ll take about 10 minutes to come to pressure.
When it’s done, let it release naturally for 10 minutes, then carefully set the valve to venting and remove the lid when it finishes releasing.
Stir well, then taste and adjust flavors as desired. Transfer 3 cups worth to a blender and blend until mostly smooth. Transfer back and stir. Serve with fresh cilantro, sour cream, avocado, chips and/or cornbread!
You can very easily make this recipe on the stove if you don’t have an instant pot! It can also totally be made in the crockpot or slow cooker, just dumb everything in and let it simmer for the day until you’re ready to eat.
However, to make this on the stove, follow all of the same instructions, first sauteing the onion, then the veggies.
Then just add everything else into your pot, put the lid on and let it simmer for about 20 minutes. Blend up three cups worth, transfer back to the pot and that’s it! Super easy.
Frequently asked questions
Can I use dried beans?
I don’t recommend using dried beans for this recipe because that will completely change the amount of liquid you need and the cook time. For best results, stick to the canned beans!
Can I freeze it?
Yes! Once prepared, this recipe will keep in the fridge for 3-5 days or in the freezer for up to two months. If you choose to freeze it, let it defrost in the fridge overnight before reheating.
I like to freeze it in smaller container so I don’t have to thaw it all at once. That way, it is already pre portioned and easier to eat!
Can I add lentils?
You can add 1/2 cup of red lentils if you want a bit more texture, but you’ll want to increase the amount of vegetable broth to at least 1 1/2 cups to ensure they cook properly. OR just try my red lentil chili instead!
Is it spicy?
As written, this recipe is not very spicy. If you want it spicier, you can include the seeds when you saute the serrano pepper, or you can add a pinch of cayenne pepper when you add the spices.
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Instant Pot Vegan Chili
by: claire cary
- 1 onion, diced I used yellow, white or red also work
- 1 red bell pepper chopped
- 1 stalk celery diced
- 1 cup corn
- 1 large carrot peeled and diced
- 1 serrano pepper with seeds for lots of spice, without for less spice
- 4 cloves garlic
- 2 tbsp olive oil
- 2 15 ounce cans crushed tomatoes
- 1 can black beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 1 can cannellini beans drained and rinsed
- 2 tbsp + 1/2 tsp chili powder
- 2 tsp cumin
- ½ tsp oregano
- 1 tsp salt
- 1 tsp paprika
- 2 tsp brown sugar
- ¾ cup vegetable broth
- Add the diced onion, garlic and olive oil to the instant pot and press the saute function. Saute for 5 minutes or until the garlic starts to brown.
- Add in the bell pepper, carrot, celery and serrano pepper. Saute an additional 5 minutes.
- Add in all remaining ingredients and stir to combine.
- Set the instant pot to manual high pressure for 10 minutes and put the lid on sealing. It'll take about 10 minutes to come to pressure.
- When it's done, let it release naturally for 10 minutes, then carefully set the valve to venting and remove the lid when it finishes releasing.
- Stir well, then taste and adjust flavors as desired. Transfer 3 cups worth to a blender and blend until mostly smooth with a few chunks. Transfer back and stir. Serve with fresh cilantro, sour cream, avocado, chips and/or cornbread!
This was amazing! Would make again