Description
Hearty and flavorful Instant Pot Vegan Chili made with beans, vegetables, and spices. This easy vegan recipe cooks quickly under pressure, offering a delicious, nutritious, and filling meal that’s perfect for any day. Packed with protein and fiber from beans, and enhanced with smoky chipotle and aromatic spices, it’s a satisfying comfort food without any meat.
Ingredients
Scale
Vegetables and Aromatics
- 1 white onion, diced
- 2 red bell peppers, diced
- 4 cloves garlic, minced
Beans
- 2 cans black beans, drained
- 1 can red kidney beans, drained
Liquids and Canned Goods
- 1 large can (796ml) plum tomatoes, drained and chopped
- 1 cup vegetable broth
Spices and Seasonings
- 1 tsp cumin seed
- 1 tsp cumin powder
- 1 tsp paprika
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 chipotle pepper in adobo sauce
- 1 tbsp granulated sugar
- 1 tsp lime zest
- ¼ tsp salt, or more to taste
Garnish
- Chopped fresh cilantro for serving
Instructions
- Sauté the aromatics: Set the Instant Pot to the sauté setting. Cook the diced onions until they become translucent, which usually takes about 3-5 minutes. This step softens the onions and builds flavor as the base of your chili.
- Add cumin seed and red bell peppers: Add the cumin seeds and diced red bell peppers to the pot, and continue cooking for approximately 5 minutes. This allows the spices to release their aroma and the peppers to soften slightly.
- Incorporate garlic: Stir in the minced garlic and cook for another 1-2 minutes, ensuring the garlic does not burn but becomes fragrant.
- Add remaining ingredients: Add the drained and chopped plum tomatoes, black beans, kidney beans, vegetable broth, chipotle pepper in adobo sauce, granulated sugar, cumin powder, paprika, chili powder, smoked paprika, lime zest, and salt. Stir thoroughly to combine all ingredients evenly.
- Pressure cook: Secure the lid on the Instant Pot and lock it. Set the Instant Pot to pressure cook (manual) mode for 10 minutes. Once the cooking cycle completes, allow the pressure to release naturally to preserve the flavors and texture.
- Serve and garnish: Open the lid carefully. Serve the chili hot, garnished with chopped fresh cilantro. Optionally, top with sour cream, cheese, and scallions if not strictly vegan.
Notes
- You can adjust spice levels by adding more chipotle pepper or chili powder for extra heat.
- Make sure to drain canned beans and tomatoes to avoid excess liquid in the chili.
- This vegan chili can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a thicker chili, use less vegetable broth or simmer after pressure cooking to reduce excess liquid.
- Serve with rice, cornbread, or tortilla chips for a complete meal.
