Instant Pot Vegan Chili
This Instant Pot Vegan Chili is ready in 20 minutes and is loaded with protein, vegetables, and savoury spices! It’s made with two types of beans, and uses a secret trick to create the perfect chili texture!
An easy vegetarian and vegan chili recipe with beans
Chili is one of those cozy weeknight meals that’s perfect to come home to after a long busy day. And with an Instant Pot, you can make an Instant Pot Vegan Chilli in just 20 minutes! If you also enjoy slow cooker recipes (maybe you want to put the chili together in the morning before work and come home to dinner) make sure to check out this Slow Cooker Quinoa Chili.
This recipe starts with a base of veggies that get sautéed in the Instant Pot before spices, tomatoes and canned beans are added in. It’s made with simple ingredients that deliver big flavour.
Why you’ll love this recipe
- This Meatless Chili is made in an Instant Pot, so it’s super quick and easy to make. It can also be made on the stovetop or in a slow cooker, so you have plenty of ways to make the recipe.
- It’s a versatile recipe, so if there are any vegetables or ingredients you love in your chili, just add them in.
- This is a freezer-friendly recipe! So, it’s perfect to prep in advance and store in the freezer for when you need dinner on the table fast.
What ingredients go in Vegan Chili?
Here are the ingredients we’ll be using to make this Vegan Chili:
- Onions: a necessity.
- Garlic: 4 gloves, we want A LOT of garlic!
- Carrot/celery/red pepper: These are our “flavour builder” veggies. Any other veggies you love you can add in and sauté with these.
- Spices: chili powder, cumin powder, dried coriander, cayenne
- Coconut sugar: This helps to balance the acidity of the tomato
- Crushed tomatoes: You can also use chopped tomatoes if you prefer some tomato chunks in your chili.
- Black beans: A classic in chili, and a great source of protein and fibre.
- Red kidney beans: A second type of bean gives more texture to this dish, and adds more protein.
- Vegetable broth: Make sure to use enough to cover all the ingredients in the pot.
How to make this recipe
Start by putting the Instant Pot on Sauté mode. Sauté the onions, garlic, carrot, celery, and red pepper until tender. Then, add in the rest of the ingredients.
Close the Instant Pot and make sure it’s sealed shut. Then, cook on Manual mode for 10 minutes. Let the pressure release naturally, then carefully turn on venting.
One final (optional) step for this chili: Place 1/3 of the chili in a blender and pulse a few times. Add the pulsed chili back into the pot and mix together. This gives the chili an AMAZING texture.
How to serve Vegan Chili
There are so many great ways you can serve vegan chili, the possibilities are endless!
- In a bowl with a side of bread or tortilla chips
- Wrapped up in a tortilla (like a chili burrito!)
- On top of pasta or spaghetti squash
- With corn tortillas in taco shells
- With a side of Vegan Skillet Cornbread!
- With a side salad
- Vegan sour cream
- Tortilla chips or strips
- Fresh cilantro
- Vegan cheese
- Fresh lime wedge
Storing and reheating instructions:
- Store in the fridge: in an air-tight container for up to a week.
- Store in the freezer: in an air-tight container or vacuum-sealed bags for up to 3 months. Defrost on the counter.
- Reheat on the stove: in a large pot until warmed through. If reheating
- Reheat in the microwave: in a microwave-safe container until warm.
How to make this recipe on the stovetop:
Sauté the veggies for 5-6 minutes until tender, then add the rest of the ingredients. Also, only use 3/4 cup-1 cup of vegetable broth in this version. Then, mix everything together and then cook on medium-low for 20-30 minutes.
How to make this recipe in a slow cooker:
Sauté the veggies in a pot on the stove for 5-6 minutes until tender, then add them to the slow cooker with the rest of the ingredients. Cook on low for 8 hours, or cook on high for 4 hours.
Tips for making this recipe perfectly
- Depending on your preferred texture you can chop the veggies in larger pieces or smaller pieces. I prefer smaller pieces.
- Sauté the veggies for a good 5 minutes until they’re tender. This helps to build flavour in the chili.
- Add 1/3 of the chili to a blender and pulse just slightly then add it back to the pot of chili and mix together. This helps to create an amazing texture for the chili and will also help thicken it up.
More Instant Pot recipes to try
If you tried this Instant Pot Vegan Chili or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
Instant Pot Vegan Chili
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutse
- Yield: 6 servings 1x
- Category: Main
- Method: Pressure Cook
- Cuisine: Mexican
This Instant Pot Vegan Chili is SO delicious! It comes together in 2o minutes and is perfect for a quick and easy dinner!
- 1 tbsp avocado oil
- 1 onion, chopped
- 4 garlic cloves, chopped
- 1 large carrot, chopped
- 1 celery stalk, chopped
- 1 red pepper, chopped
- 2 tsp chilli powder
- 2 tsp cumin powder
- 2 tsp dried coriander (can sub oregano)
- pinch of cayenne
- salt and pepper to taste
- 2 tsp coconut sugar (can sub brown sugar)
- 1 15oz can crushed tomatoes
- 1 15oz can black beans, drained and rinsed
- 1 15oz can red kidney beans, drained and rinsed
- 1 1/2 cups vegetable broth (or enough to cover everything)
- Turn the Instant Pot on Saute mode then add the onions, garlic, carrot, celery and red pepper. Saute for 5 minutes until the veggies are tender.
- Add the spices and coconut sugar and mix everyrhing together, then add the crushed tomatoes, beans and vegetable broth and mix together so everything is covered well.
- Close the lid, make sure it’s set to sealing and pressure cook (on manual) for 10 minutes. Let the pressure release naturally then turn to venting.
- Remove 1/3 of the chili from the Instant Pot and lightly pulse in a blender. Pour the chili back into the Instant Pot and mix it together. (*You can alterntively use an emulsion blender.)
Make sure to sautee your veggies for a good 5 minutes or until they’re nice and tender. This helps to build flavour in the chili.
If you like any different types of veggies or ingredients like corn or quinoa, toss them in!
Blending part of the chili helps to create texture in the chili and gives the chili some more body and thickness.
- Serving Size: 1/6th of recipe
- Calories: 170
- Sugar: 7g
- Sodium: 300mg
- Fat: 2g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
Keywords: chili in an instant pot, vegan chili recipe, vegan chili in 30 minutes
If you tried this Instant Pot Vegan Chili or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
So super yummy! Thank you! I have tried many versions of an Instant Pot Vegan Chili, and this is the one I keep coming back to…coriander and blending some of the chili are game changers! Added a green bell pepper as well as quinoa to boost protein and overall nutritional value, and it was already solid. So good!
So happy you love the recipe Melissa! Blending part of chili is my absolute favourite “secret” (not so secret anymore!) to making a thick and delicious chili!
One of my favourite ! This tastes so good 😊
Also, I love your website, it’s very user friendly ! Thank you for sharing so many good recipes !
Hi Sonia, so happy you enjoyed the recipe! And thank you for the feedback 🙂
Today was my first time using my instant pot and I’m so glad I chose this recipe as my first to try. The chili was so easy to make and beyond delicious! The perfect choice and ratios of ingredients. Well done Jess ☺️ my dad and I loved it!
So happy you enjoyed the recipe Sara! 🙂
Beyond amazing! I recommend the blending part at the last step to make it true chili consistency! The taste was AMAZING!
Thanks Debra! Happy to hear you loved the recipe 🙂
This is forever my favorite chili recipe. I just made a double batch for my family and they devoured it! Love all of the veggies and the flavor!
Thanks Anna! So happy you love it!
Made this last night and it was excellent! It was to the limit of what I like spice-wise (I did use chili ready tomatoes and chili ready kidney beans so htat but no cayenne pepper) but it had great flavor. The Insta-Pot did a great job forcing all of the flavors into the beans which made them extra tasty. Definitely making this one again. Thanks!
Thanks for the review Cathy! Happy you enjoyed the recipe 🙂
This is my go to chilli recipe and it’s amazing
Thanks Emma! Glad you enjoyed!
I made this substituted coconut sugar with brown sugar and stk came out delicious. Thank you for sharing!
Thanks Nicolette! great substitute option!
Made this last night and it will now be a family favorite! I added corn before cooking and avocado afterwards. I reheated it for lunch, still yummy!! We are always looking for gluten free recipes since our daughter has celiac. This recipe will go in the “save” pile!
I’m so happy everyone loved it! There’s a whole gluten-free section on the blog, in case you’re interested in more delicious recipes! 🙂
This looks so delicious, Jess! The perfect comfort food for fall! ❤️❤️❤️
Thanks so much Bianca!
I do not have a pressure cooker, can we sub for a regular pot or slow cooker ?
Hi there, yes you can! There are directions in the blog post on how to do so.