Instant Pot Vegan Chili Recipe

This instant pot vegan chili recipe is so hearty and flavorful that it is hard to believe how simple it is to make. Vegans and meat eaters alike love this easy vegan chili. It is perfect for a potluck, meatless Monday meal, or any time you need something warm and comforting.

Chili is a popular recipe for cold months. Paired with a delicious cornbread and it becomes pure comfort food! Try this oil-free cornbread! Or if you don’t feel like making cornbread you can always pair chili with some tortilla chips.

INGREDIENTS

Aside from cutting up some onion and bell pepper, this recipe is pretty much dump and go. Don’t let the list of ingredients scare you. Once you have gathered everything, it takes mere minutes to put everything together.

• Onion-I usually use a sweet onion but any type will do.

• Bell Pepper- You can’t go wrong with any color bell pepper. Green bell peppers or red bell pepper or even a mix!

• Garlic - saute with the onions and bell pepper to create the most delicious aroma in your home!

• Tomato sauce and fire-roasted diced tomatoes - some form of tomato is vital for a classic chili. If you don’t like fire-roasted tomatoes you can sub in regular diced tomatoes. If you don't have tomato sauce try one of these substitutions.

• Jalapeno - Fresh jalapeno is delicious in this chili. If you need to use canned jalapenos you can. My favorite sub if I don’t have fresh jalapeno is canned chipotle peppers in adobo sauce. Just use one chili from the can. Canned jalapeno would also work well. 

• Beans - I love to use a can each of pinto beans, black beans, and red kidney beans. Feel free to sub with any other types of beans or use just one or two varieties. 

• Coconut Sugar - You can absolutely use maple syrup if you don’t want to use sugar. We have made it both ways and they are both delicious! The amount used in the recipe is the perfect compliment for the amount of spice from the jalapeno. 

• Cacao or Cocoa Powder - The rich flavor this adds to chili is just delicious! Don’t worry, it doesn’t make your chili taste like chocolate.

• Coconut Aminos - For the perfect amount of umami.

• Spices and Seasonings - This is where the classic chili flavor comes from! The combination of chili powder, cumin powder, smoked paprika, oregano, salt, and pepper, is magic! If you plan on making this often, it would be a good idea to make a big batch of seasoning mix so you don’t have to pull them each out every time. 

• Corn - If you are in the mood for corn, add it. Otherwise don’t. It adds a great flavor and texture! We like to add frozen corn after the chili is done in the instant pot but you can add it in at the beginning. Canned corn would also work. 

Quantities are found in the recipe card.

Instructions

Gather your ingredients and cut up any veggies you will be using.

Turn the sauté function on on your instant pot.

Using water, a little olive oil, or avocado oil, sauté the veggies until fragrant.

Add the remaining ingredients to your instant pot except for the corn. Close the lid and turn the vent knob to 'sealing.' Manually set the instant pot to high pressure for 5 minutes.

When the instant pot is done cooking, do a quick release by turning the knob to 'venting.'

Add your corn and then salt and pepper to taste. Serve with your favorite toppings and enjoy!

TOP TIP: If you have a difficult time getting the chili smell out of the ring of the instant pot, you can clean it with vinegar. Put the ring in the bottom of the instant pot insert, pour two cups of vinegar over the top. Then set the instant pot to steam for two minutes. When it is done, just rinse it off and let it dry!

Toppings

What are your favorite chili toppings? Some popular chili toppings include:

Cheese - Nutritional yeast is a favorite, but you could also use a vegan cheese or regular cheese if you aren't vegan or dairy-free.

Vegan Sour Cream or Yogurt

Avocado

Fresh Cilantro

Green Onions

Fresh slices of Jalapeno

Tortilla Chips

Lime Juice

Other ways to serve vegan chili

For a different serving option you can pour this chili over a baked potato or white or brown rice.

Equipment

This recipe is for the instant pot but you can easily make it in a slow cooker or on the stove top by following the direction below.

Stove Top Instructions:

If using the stovetop version, start by sauteing your veggies in a large pot. Then add your other ingredients and bring to a boil. Once boiling, turn down the heat and simmer for about 30 minutes. Add the corn, salt, and pepper and enjoy!

Slow Cooker Instructions:

If you would like to use the slow cooker, sauté the veggies in a pan first. (You can skip this  step but it won’t turn out quite as good.) Transfer the veggies to the slow cooker along with the other ingredients. Cover with the lid and cook on low for 5 to 6 hours. Add the corn, and salt and pepper to taste. Enjoy!

Storage

Variations

If you want to switch things up there are a lot of fun things you can add to your chili. It would be delicious with red lentils, sweet potatoes, quinoa, or tofu. If you do decide to add more ingredients, increase the liquid accordingly. And make sure to check the instant pot cooking times for each added ingredient. If you are swapping ingredients rather than adding, the liquid portions can stay the same. 

TOP TIP: If you struggle with eating too many beans, you can use less beans or replace them altogether with sweet potatoes, tofu, or quinoa for plant-based protein.

Let me know what you think about the recipe in the comments below!