This satisfying recipe can be made in the instant pot OR stove top!
Jump to RecipeThis vegan chili recipe is my husband and I’s go-to when the temperature starts to drop. We love everything about the texture, spice and flavor. Plus, it’s SUPER easy to make. Who doesn’t love that?!
This chili is gluten free, dairy free, vegetarian and vegan! It’s sure to satisfy the meat lovers as well!
I love this recipe because it’s so fast to prepare and cook. Definitely a great meal for that middle of the week hustle or Sunday dinner after meal prepping.
I’ve made this both in the instant pot and stove top. They both turn out great, so choose your preferred method. π
This recipe uses super simple ingredients! The only chopping involved is dicing the onion and green pepper!
Ingredients
- 1 tbsp olive oil extra virgin
- 2 yellow onions diced
- 1 green bell pepper diced
- 1/2 tbsp chili powder
- 1 tsp cumin
- 2 tsp paprika
- 1/2 tsp salt
- 14.5 oz canned, diced tomatoes
- 15 oz tomato sauce
- 4 oz canned green chilies
- 2 cups water or vegetable broth (I used water for this recipe)
- 3 15 oz cans black beans, pinto & kidney (or you could get one can of each bean)
Variations:
Green bell pepper– Feel free to use any color of pepper!
Chili powder- add more for extra spice, or cut back if you don’t like spicy chili. If your making it for kids, I’d suggest cutting back a bit!
Onion– You could use two onions like the recipe calls for, or one large onion!
Beans- choose your beans! I can usually find the tri-blend bean mixture for sale when I purchase in bulk, so I choose these beans for my chili. Pinto, Kidney, Black, White, etc. would work well for this chili. Look in your pantry to see what you already have on hand!
Diced tomatoes and green chilies- Instead of purchasing the two cans separate, you could purchase a can that has diced tomatoes and green chilies combined. I used to purchase the Rotel brand, until I looked at the ingredients a little bit closer. I didn’t love what I saw, so I chose to purchase my green chilies separately.
Curious about freezing?
This recipe is great to make ahead and freeze for future use. Just cook, allow to cool and then place in large, freezer safe bag(s) or a large (freezable) storage container.
When your ready to use, just thaw in the fridge and heat on the stove.
Store in fridge for about 5 days, or freeze for future use!
If you love this instant pot recipe, you’ll also enjoy:
Instant Pot Chicken Noodle Soup
Sweet Potato and Black Bean Enchiladas
Pin this recipe for later!
Enjoy, friends! : )
Instant Pot 3-Bean Vegan Chili
Equipment
- Instant Pot
Ingredients
- 1 tbsp olive oil extra virgin
- 2 yellow onions diced
- 1 Green bell pepper diced
- 1/2 tbsp chili powder
- 1 tsp cumin
- 2 tsp paprika
- 1/2 tsp salt
- 14.5 oz canned, diced tomatoes
- 15 oz tomato sauce
- 4 oz canned green chilies
- 2 cups water or vegetable broth (I use water for this recipe)
- 3 15 oz cans black beans, pinto & kidney (or one can of each bean)
Optional Toppings:
- avocado
- cilantro
- sour cream (would not make this vegan anymore)
- cheddar cheese (would not make this vegan anymore)
Instructions
Instant Pot Directions
- Set instant pot to "sautee" and pour olive oil into the pan. Once warm, add the onions and green pepper. Cook until softened, about 4 minutes.
- Add spices, mix, and cook for 1-2 minutes, until fragrant. Add the rest of the ingredients (water, beans, diced tomatoes, tomato sauce, green chilies) and stir thoroughly. Close lid and set valve to "seal." High pressure cook for 15 minutes. The instant pot will beep after the time is up. Carefully, switch the valve to "venting" for a quick release.
- Turn off pot and let stand, uncovered for 5-10 minutes.
To Make Stove-Top
- Using a medium dutch oven, heat the olive oil over medium heat. Once heated, add diced onion and green pepper. Once softened (about 6 minutes), add the diced tomatoes, tomato sauce, green chilies, cumin, chili powder, paprika and salt. Stir thoroughly. Add the beans, mix, and bring to a simmer. Place lid on the dutch oven and cook for 1-2 hours.
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