Everybody should have a good chili recipe in their back pocket. If you want something easy and delicious you are in the right place! Plus, this instant pot vegan chili is a quick dinner!
Why You’ll Love This Recipe
- The flavors are spot on!
- It is an easy recipe to make and therefore a perfect meal for any day of the week.
- It is full of simple ingredients.
- You can easily customize it
- It can be ready in under 20 minutes
This recipe is so easy. You can make it on the stovetop or in the instant pot. You can make it in your slow cooker too if that is your jam!
INGREDIENTS
Chipotle peppers in adobo sauce-If you don’t love chili in adobo sauce you can easily substitute it for a jalapeno. I make it this way probably 50% of the time and my family loves it both ways!
PSA: Do not use a whole can of chipotle peppers. The recipe calls for one pepper in the sauce. Not one can. I forgot to specify when I sent my mother-in-law the recipe and she sent back her review wondering why it was so spicy! We got a big kick out of it.
One pepper plus one tablespoon of maple syrup is the perfect ratio. If you want to change the level of spice you can add more peppers. Add an extra tablespoon of maple syrup per pepper added.
Bell Pepper- This recipe calls for a green pepper. You can easily sub this out with a red bell pepper or orange bell pepper. If you have the option though, a green bell pepper is a great way to go!
Beans - I usually use a can each of black beans, red kidney beans, and pinto beans. It’s my favorite combo. But you really can’t go wrong with beans. Unless you don’t use pinto. Then you can go wrong. Pinto beans should always be in chili. That’s all. White beans would also be excellent.
If you don't want to use canned beans, you can add 5 to 5 ½ cups of cooked beans.
Onion - You can use whatever type of onion you prefer. White or yellow onion gives a great flavor!
Liquid - More often than not I just use water because it is easy and cheap! But you are more than welcome to use vegetable broth to add more depth of flavor. There is also liquid from the tomato sauce and canned tomatoes.
Cocoa - I promise your chili won't taste like chocolate when you add this ingredient! Cocoa adds a rich flavor to chili that is just delicious! It's the secrete ingredient that makes everything sing!
Coconut Aminos - You can also use Tamara or a low sodium soy sauce. this gives umami flavor to your chili and is delicious!
Spices - This is where the flavor is at! Don't skimp. The combination of chili powder, cumin powder, smoked paprika, oregano, salt, and pepper, is magic! Of course, if you don't like one of these you can play around with your spices. I can't promise the same results though!
Corn - Sometimes I add it sometimes I don’t. It’s a mood thing. The nice things with adding corn to your chili is you add it at the end. So if some people want corn and soy don't you can easily customize every bowl of chili!
METHODS
Instant Pot/Pressure Cooker
- Turn your instant pot on the saute function.
- Saute the diced veggies until fragrant.
- Add the rest of the ingredients to your instant pot, except the corn.
- Close the lid and turn the vent knob to ‘sealing.’
- Manually set the instant pot to high pressure for 5 minutes.
- At the end of cooking, do a quick release by turning the knob to ‘venting.’
- Add corn and salt and pepper to taste.
- Serve and top with your favorite toppings!
Stovetop
- Saute chopped veggies on medium-high heat until fragrant.
- Add the rest of the ingredients except corn.
- Bring to a boil.
- Turn down the heat and simmer for about 30 minutes.
- Add the corn and salt and pepper to taste.
- Serve and top with your favorite toppings!
Slow cooker
- Saute chopped veggies until fragrant. (you can skip this step but it won’t turn out quite as good)
- Transfer the veggies to a slow cooker.
- Add the rest of the ingredients (except corn) to the slow cooker.
- Cover with lid
- Cook on low for 5 to 6 hours.
- Add corn and salt and pepper to taste.
- Serve and top with your favorite toppings!
Toppings
What are your favorite chili toppings? Here are some of our favorites: Green onions, vegan cheese, a dollop of sour cream or yogurt, avocado, fresh cilantro, or tortilla chips
Q and A
Our family loves to eat this with cornbread. It is the best. You could also serve this with a delicious green salad. here are some salad dressing ideas!
Vegan chili will last 4 to 5 days in the fridge. It will likely be a little hotter the next day as the pepper has more time to sit. The best part about chili is that it tastes even better the next day!
This chili freezes very well. Let it cool down before freezing. You can freeze it in a Ziplock bag or other airtight container. If you want to freeze it in jars make sure you leave plenty of room at the top. Fill the jar about ¾ of the way full. Put the lid on loosely to give the jar space to expand. You can tighten the lid once frozen. To thaw, just put it in the fridge overnight.
If you want to switch things up there are a lot of fun things you can add to your chili. Some fun things to add to this recipe would be red lentils, sweet potatoes, quinoa, or tofu. If you do decide to add in more ingredients, increase the liquid accordingly and make sure to check the instant pot cooking times for each ingredient.
Let me know what you think about the recipe in the comments below!
Easy Vegan Chili
Ingredients
- 1 onion diced
- 1 green bell pepper diced
- 3-4 cloves garlic pressed
- 1 can tomato sauce
- 1 can fire roasted diced tomatoes see notes
- 1 chipotle pepper in adobo sauce (not the whole can) diced--or sub 1 jalapeno pepper
- 3 cans beans see notes
- 1 tablespoon cacao powder
- 1 tablespoon maple syrup or coconut sugar
- 2 tablespoon chili powder
- 1 tablespoon cumin powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano dried
- ½ teaspoon salt see notes
- 1 teaspoon tamari or coconut aminos or low sodium soy sauce
- 1 ½ cups vegetable broth or water
- salt and pepper to taste
- 1 cup corn frozen or canned
Instructions
- Saute onion, bell pepper, and garlic until fragrant (about 2-3 minutes)
- Add tomato sauce, chipotle pepper and spices and saute for another minute.
- Add rest of ingredients except for corn.
- If using an instant pot, set to high pressure for 5 minutes. When time is up turn the release valve to 'vent' for a quick release.
- If you are cooking this on the stove, let simmer for around 30 minutes.
- To use a slow cooker, add sauteed veggies and rest of ingredients (except corn) to slow cooker. Cook on low for 5-6 hours.
- If adding corn now is the time!
- Add salt and pepper to taste.
- Enjoy! Preferrably with corn bread 🙂
Notes
- avocado
- vegan cheese
- vegan yogurt or sour cream
NATALIA says
So happy I found your recipe, looks so tasty and filling! This is the kind of no-fuss cooking I really enjoy. Printed it for later!
Chantry says
I hope you enjoy it!
Emily says
This easy vegan chili is so delicious and comforting! We can't wait to make it again, next time we'll double the recipe so we can take it for work lunches!
Chantry says
I'm so glad you liked it! Thank you for the feedback!
Kayla says
I love chili and this was amazing! The flavors were so bold and melded so well together. I am so happy with how it turned out!
Chantry says
Oh I am so happy it turned out well!
Andrea says
This chili recipe is epic! So warm, filling, and absolutely delicious!
Chantry says
I'm so glad you liked it!
Joshua says
Amazing chili recipe! I am all for it! I will never turn down an excuse to eat cornbread either haha
Anaiah says
I am loving this hearty vegan chili! I love the kick from the peppers. Great idea adding some extra liquid from the can. It makes it even more flavorful!
Choclette says
Chilli is one of my favourite things. Simple, fuss-free cooking producing delicious results. Your recipe looks delicious, love the three different kinds of beans. Also the cocoa. I always add cocoa or chocolate to mine.
Maiko says
Mmmmmm! This vegan chilli is aaahmazing! So hearty and comforting for a tasty dinner. I need a good cornbread recipe now 🙂
Chantry says
I'll have to share mine soon! So glad you like the chili!
Natalie says
What a lovely vegan chili. Looks amazing. I have to make this for my family. Perfect dinner for colder days. Yum!
Chantry says
I hope your family likes it! It's my kids favorite!