Instant Pot Vegan Chili
This hearty Instant Pot vegan chili recipe is perfect for busy weeknights. It’s packed with protein-rich beans, veggies, and bold flavors — but it’s surprisingly easy to make!
If you’re like me, you’re always on the lookout for quick, hearty meals that don’t require a lot of time in the kitchen. This vegan chili recipe is a lifesaver for busy weeknights when you want something comforting and full of flavor without the fuss. And the best part? It’s packed with protein from three types of beans and loaded with veggies, making it as nutritious as it is delicious.
Ingredients & Substitutions
- Olive Oil– I used olive oil to sauté the onion and bell pepper, but you can use a splash of vegetable broth if you wanted to make this recipe oil-free.
- Yellow Onion- Provides a savory base. You can swap in white or red onions if that’s what you have on hand.
- Red Bell Pepper– Adds sweetness and color. Substitute with any color bell pepper or even a poblano if you like a bit of heat.
- Garlic- Enhances the depth of flavor. Garlic powder can be used in a pinch, though fresh is best.
- Chipotle Chilies in Adobo Sauce– These give the chili a smoky, spicy kick. If you prefer a milder chili, you can reduce the amount or omit the adobo sauce.
- Cumin & Chili Powder– This pair of spices is essential for any good chili. Don’t skimp on these!
- Beans (Black, Kidney, and Pinto)– The trio of beans makes this chili hearty and filling. You can mix and match with other beans like navy or cannellini. If you want to try a recipe with dried beans, try my Instant Pot Black Bean Soup instead.
- Vegetable Broth– I used Better Than Boullion vegetable base. You can replace with water if needed, but you might want to add a bit more seasoning.
- Diced Tomatoes & Tomato Sauce– Adds a rich tomato base. Crushed tomatoes can be substituted.
- Dried Oregano & Brown Sugar- These balance out the acidity of the tomatoes and add a subtle sweetness. If you’re out of brown sugar, a little maple syrup or agave can be a good substitute.
- Fresh cilantro- Parsley or green onions are great alternatives and still add a little color.
Storing & Reheating
This chili stores beautifully, making it perfect for meal prep. Simply let it cool, then store it in an airtight container in the fridge for up to 4 days. It also freezes well, so you can stash some away for those nights when you don’t feel like cooking. Just thaw it overnight in the fridge and reheat on the stovetop or in the microwave.
Frequently Asked Questions
Can I make this chili on the stovetop? Absolutely! If you don’t have an Instant Pot, you can still enjoy this vegan chili. Simply follow the sauté steps in a large pot or Dutch oven on your stovetop. After adding the beans, broth, and other ingredients, bring everything to a boil, then reduce the heat and let it simmer for about 30-40 minutes, or until the flavors meld together. Just be sure to stir occasionally to prevent sticking. You may need to add a little bit more vegetable broth.
What’s the best way to customize this chili? One of the things I love most about chili is how versatile it is. You can easily make it your own by adding extra veggies like zucchini, corn, or carrots. If you prefer a spicier chili, add some chopped jalapeños or a pinch of cayenne pepper. For a smokier flavor, try adding smoked paprika or even a splash of liquid smoke.
Can I use dried beans instead of canned beans? Yes, you can! This recipe calls for canned beans, which makes it super quick and easy. But if you’d rather use dried beans, be sure to soak them overnight and cook them until tender before adding to the chili.
How can I make this chili even heartier? If you’re looking to bulk up this chili, try adding a cup of cooked quinoa or farro to the pot before serving. You can also stir in some chopped kale or spinach for an extra nutritional boost. And if you’re not strictly vegan, a dollop of Greek yogurt or a sprinkle of cheese on top can make it even more satisfying.
The Best Chili Toppings
The toppings are where you can really get creative! Some of my favorites include sliced avocado, chopped cilantro, and a squeeze of fresh lime juice. Crushed tortilla chips or cornbread on the side are always a hit too. If you like a bit of heat, try adding some hot sauce or sliced jalapeños. The possibilities are endless!
What to Serve with Vegan Chili
This chili is hearty enough to be a meal on its own, but it also pairs well with a variety of side dishes. I love serving it with a warm, crusty bread or cornbread to soak up all the delicious flavors. If you want something lighter, a simple kale salad is a great option. For a fun twist, serve the chili over a baked potato or sweet potato and top with your favorite garnishes.
More Vegan Recipes
If you enjoyed this Instant Pot Vegan Chili, here are a few more recipes you might like:
- Vegan Lentil Soup: Packed with protein and flavor, this lentil soup is a comforting bowl of goodness.
- Slow Cooker Black Beans: Perfect for busy days, this is as easy as it gets—just toss everything in the slow cooker and let it do its thing. Use in tacos, salads, burgers, and more.
- Sweet Potato & Black Bean Enchiladas: These enchiladas are a delicious and satisfying way to enjoy black beans and sweet potatoes together!
Instant Pot Vegan Chili
- Prep Time: 10 minutes
- Time to Pressurize and Release: 20 minutes
- Cook Time: 8 minutes
- Total Time: 38 minutes
- Yield: 8 cups 1x
- Category: Soup
- Method: Instant Pot
- Cuisine: American
- Diet: Vegan
Description
This hearty Instant Pot vegan chili recipe is perfect for busy weeknights. It’s packed with protein-rich beans, veggies, and bold flavors — but it’s surprisingly easy to make!
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 large red bell pepper, stemmed, seeded, diced
- 6 medium garlic cloves, minced (about 2 tablespoons)
- 2 chipotle chilies in adobo sauce, chopped, plus one tablespoon of adobo sauce
- 2 teaspoons cumin
- 3 tablespoons chili powder
- 1 15oz can black beans, drained and rinsed
- 1 15oz can kidney beans, drained and rinsed
- 1 15oz can pinto beans, drained and rinsed
- 1 1/2 cups vegetable broth
- 1 (14-ounce) can diced tomatoes
- 1 14oz can tomato sauce
- 2 teaspoons dried oregano
- 1 tablespoon brown sugar
- Toppings: Fresh cilantro, jalapeños, avocado, etc.
Instructions
- Set the Instant Pot to sauté mode and add the olive oil.
- Once the oil is hot, add the diced onion and bell pepper. Cook, stirring frequently, until the vegetables are softened, about 5-6 minutes.
- Add the garlic, cumin, chili powder, and chopped chipotle chilies in adobo sauce. Cook for an additional 1-2 minutes, stirring continuously.
- Add the black beans, kidney beans, pinto beans, vegetable broth, tomatoes, tomato sauce, oregano, and brown sugar to the Instant Pot. Stir to combine.
- Cancel the sauté mode, then secure the lid and set the Instant Pot to pressure cook (manual) on high for 8 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release to release any remaining pressure.
- Divide into bowls and add your favorite toppings.
