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Easy Vegan Chili Recipe
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5 from 5 votes

Easy Instant Pot Vegan Chili

A delicious and super easy recipe to make vegan chili that is flavorful and effortless.
Prep Time6 hrs 10 mins
Cook Time30 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: easy chili recipe, instant pot vegan recipes, plantbased chili, pressure cooker chili, vegan chili
Servings: 8 people
Author: simplyvegetarian777

Equipment

  • Instant Pot 6 quart or Mealthy Multipot
  • Chopping Board
  • Knife
  • Can Opener

Ingredients

  • 1 pound / 16 oz / 450 grams Mixed Beans Dry
  • 1/2 cup Onion chopped fine
  • 3 large Garlic Cloves minced
  • 1/2 to 1 Jalapeno chopped fine, remove seeds for less heat
  • 2 stalks Celery chopped fine
  • 1/2 cup Bell Peppers, mixed or green chopped fine
  • 1 can Tomatoes, diced (may use fire-roasted for more flavors) low sodium or no sodium
  • 1 tbsp Oil
  • 2 to 4 tbsp Chili Seasoning (use mild or medium or hot) low sodium
  • 1/2 tbsp Cumin powder
  • 1/2 tbsp cayenne pepper powder otpional
  • 4 cups Water

Toppings

  • Avocado cut into chunks
  • Red Onions chopped fine
  • Bell Peppers chopped fine
  • Jalapenos sliced or chopped fine

Instructions

  • Wash and Soak the BEANS overnight or minimum for 4 to 6 hrs. Drain it in the morning. Set it aside.
  • Place the inner pot inside your Electric Pressure Cooker and plug it in. Press SAUTE BUTTON and set it on HIGH. When it displays HOT, add oil to it. Wait for a few minutes and then add chopped onions, celery, bell peppers, garlic, and jalapeno. Give it a good stir and cook for 3-4 minutes till onions become slightly soft. Cancel the saute mode.
  • Now add canned tomatoes, chili seasoning, cumin powder, cayenne pepper (optional) and salt. Give it a good stir. Take your drained beans and add these beans to the inner pot. Give another good stir. Add 4 cups of water.
  • CHILI SEASONING TIP - I used 2 tbsp heaped full of chili seasoning. And this recipe is somewhere between mild and moderately hot. You can alter the amount of heat of the chili. Add 3 tbsp for Moderately hot chili. And 4 or more tbsp seasoning for Spicy Chili.
  • Place the lid of the Instant Pot and lock it. Put the valve to SEALING. Press MANUAL/PRESSURE COOK MODE and set it to HIGH Pressure & High Manual for 30 minutes. This will give you nice comforting soft & buttery chili. But if you want your beans not to be mushed, then 22 minutes should be good.
  • When the timer goes off, follow NPR (natural pressure release). Once the pressure is released, open the lid and give it a good stir. Your VEGAN CHILI is ready.
  • TOPPING your CHILI - Serve the hot chili in bowls. Add chopped avocado, chopped onions, chopped tomatoes, and bell peppers to it. Squeeze a dash of lime if you like. And add some pickled or fresh jalapeno slices for that extra kick.

Notes

What to serve this Vegan Chili with?

You can serve the meatless chili in the following ways -
  • The best way for me is to eat it as is in a bowl and topped with avocado, onion, tomato, jalapenos and a dash of lime juice. It is a complete meal in itself.
  • But you can easily serve it with some plain white rice or brown rice, and even quinoa.
  • The other day I had guests, so I served this with some Enchilada Rice.
  • Savory or Sweet Corn Bread goes very well with it.

Vegan Chili Variations

Here are some of the variations that you can adapt to this recipe -
  • You can add Quinoa to the recipe.
  • Instead of making this recipe with mixed beans, you can use the beans or lentils of your choice.
  • To imitate the original chili texture, you can add soy crumbles or Gardein brand meatless crumbles.
  • One can easily adjust the heat of the recipe by either increasing the amount of Chili seasoning or adding jalapenos as topping later on.
  • You can use root vegetables like pumpkin, yam or sweet potatoes in the recipe for a more wholesome meal.

For how long is chili good in refrigerator?

It stays good refrigerated upto 1 week. After that it will loose the flavors.

Can I freeze this Chili? 

Yes you can. Portion it out in single servings and freeze in freezer friendly containers or bags. Thaw and Warm and Eat.