Instant Pot Vegan Chili
You won’t even miss the meat in the Instant Pot Vegan Chili! Full of beans and vegetables, it is hearty, delicious, and good for you!
Looking for a hearty fall dinner ready to go in under 30 minutes? This Insant Pot Vegan Chili is a classic. For those who have been following the blog for awhile, you may know that once upon a time I was a vegetarian. Yep, a full fledged vegetarian for over a year. I read the book ‘Diet for a New America’, by Jon Robbins, and it was a life changer for me. Even though I started gradually eating meat again (for a few reasons), I still love to eat vegetarian meals. I think it’s good for us to have a few meatless meals a week. This recipe for Vegan Chili is made in the Instant pot and from my contributor Allison Sklar. Allison’s recipes amaze me each and every time. I cannot wait to try her chili recipe!
INSTANT POT VEGAN CHILI
As the days grow longer and the temperatures begin to rise, and soup and stew season comes to an end, I can’t help but cling to all of my beloved comfort foods. At the top of my ‘favourite meals’ roster lies my mouth-watering mixed bean chilli. A go-to crowd-pleaser, I make it whenever I’m hosting my most carnivorous friends to ensure that they never ‘miss’ the meat. The only downside to my usual chilli is that it takes a loooong time for all of those yummy flavours to mingle. But, because I am a food wizard, I’ve found a magical chilli hack! It’s the Instant Pot to the rescue! This incredible pressure cooker has allowed me to cook up weekend-worthy dinners every night of the week. This Instant Pot version of my vegan chilli tastes just as good as my original, but it cooks in a fraction of the time. It freezes super well too – though after one taste, I doubt you’ll have many leftovers.
Find my expert tips on how to make Instant Pot vegan chili below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love This Instant Pot Vegan Chili Recipe:
- Hearty & Filling: Packed with black beans, kidney beans, and red bell peppers, this chili is protein-rich and fiber-filled—satisfying without meat.
- Layered Flavors: A blend of cumin seeds, smoked paprika, chili powder, and chipotle pepper creates a smoky, spicy, and deeply flavorful chili.
- Quick & Easy: Thanks to the Instant Pot, you get a slow-simmered taste in just minutes, perfect for busy weeknights or meal prep.
- Bright & Fresh: Lime zest and chopped cilantro add a burst of freshness to every bite.
- Customizable Toppings: Serve as-is for a vegan meal, or add vegan cheese and sour cream for a creamy, indulgent twist.
- Comfort Food, Plant-Based: Warm, nourishing, and entirely plant-based—proving comfort food can be wholesome too.
Ingredients
- 1 white onion diced
- 2 red bell peppers diced
- 1 tsp cumin seed
- 4 cloves garlic minced
- 1 large can 796ml plum tomatoes, drained & chopped
- 2 cans black beans drained
- 1 can red kidney beans drained
- 1 cup vegetable broth
- 1 chipotle pepper in adobo sauce
- 1 tbsp granulated sugar
- 1 tsp cumin powder
- 1 tsp paprika
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 tsp lime zest
- ¼ tsp salt or more, to taste
- Chopped fresh cilantro – for serving
Instructions
In Instant Pot, on sautée setting, cook the onions until translucent. Add cumin seed & bell pepper and continue cooking about 5 minutes. Add garlic & stir. Add remaining ingredients and stir.
Lock the pressure and turn on pressure cook for 10 minutes, then allow a natural release.
Delicious served with sour cream, cheese & scallions (will not be vegan if eaten with sour cream and cheese.)
Servings
Serves 6.
Storage and Reheating
Store the leftover Instant Pot Vegan Chili in an airtight container in the refrigerator for up to 4–5 days, or freeze for up to 3 months in a freezer-safe container. To reheat, warm on the stovetop over medium heat, stirring occasionally, or microwave in a covered bowl in 30-second intervals until hot. Add a splash of vegetable broth if it’s too thick. For frozen chili, thaw overnight in the fridge before reheating. Leftovers often taste even better the next day as the flavors continue to meld.
Holly’s Tips for The Best Vegan Chili:
- Layer Your Spices: Toast cumin seeds in the sauté stage to release their full aroma before adding other ingredients.
- Balance the Heat: Adjust the chipotle pepper to your spice preference, or remove seeds for a milder chili.
- Boost Umami: A splash of soy sauce, tamari, or a teaspoon of smoked paprika can deepen the chili’s flavor.
- Texture Matters: For a creamier texture, mash a few beans after cooking or stir in a handful of cooked lentils.
- Fresh Finish: Always finish with lime zest and chopped cilantro to brighten the flavors and add freshness.
- Make-Ahead Friendly: This chili tastes even better the next day as the flavors continue to meld—perfect for meal prep.
- Custom Toppings: Keep it vegan with avocado, vegan sour cream, or plant-based cheese, or serve with your favorite chili toppings.
Frequently Asked Questions:
Yes! Simply cook the onion, peppers, and spices in a large pot on the stovetop, then add the remaining ingredients. Simmer for 25–30 minutes until the flavors meld.
This chili has a mild to medium heat level thanks to one chipotle pepper in adobo sauce. Adjust spice by adding more peppers or removing the seeds for a milder version.
Absolutely! Cannellini, pinto, or chickpeas all work well. Just make sure to drain and rinse canned beans before adding.
Mash a few beans after cooking or stir in a splash of coconut milk or plant-based cream for a richer texture.
Fresh cilantro, avocado slices, vegan cheese, vegan sour cream, scallions, or a squeeze of lime juice all complement this chili beautifully.
Absolutely! This chili is perfect for meal prep. Cook it in advance and reheat on the stovetop or microwave when ready to serve.
Good news! This Instant Pot Vegan Chili is naturally gluten-free. To keep it safe for anyone with gluten sensitivities, double-check that your canned beans, tomatoes, and vegetable broth are gluten-free, and stick to fresh toppings like cilantro, avocado, or lime. Avoid croutons or other add-ins that may contain gluten.
Similar Recipes
Craving something similar? Try my Ultra-Healthy Mexican Chili next.
Looking for a non-vegan option? My Slow Cooker Chili is a classic that will warm you up.
In the mood for something unique? My Slow Cooker Taco Ranch Chili puts a Tex-Mex twist on traditional chili.
Have a party coming up? My Oven Baked Chili Cheese Dogs are the perfect game day appetizer or crowd-pleasing meal.
Looking for something different? My Slow Cooker White Chicken Chili features tender chicken, green chilies, and hearty white beans in a hearty soup.
Have you made this Homemade Vegan Chili recipe? 🥣
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #VeganChili #InstantPotChiliRecipes #LifeInTheLofthouse
Instant Pot Vegan Chili
Ingredients
- 1 white onion diced
- 2 red bell peppers diced
- 1 tsp cumin seed
- 4 cloves garlic minced
- 1 large can 796ml plum tomatoes, drained & chopped
- 2 cans black beans drained
- 1 can red kidney beans drained
- 1 cup vegetable broth
- 1 chipotle pepper in adobo sauce
- 1 tbsp granulated sugar
- 1 tsp cumin powder
- 1 tsp paprika
- 1 tsp chili powder
- ½ tsp smoked paprika
- 1 tsp lime zest
- ¼ tsp salt or more, to taste
- Chopped fresh cilantro – for serving
Instructions
- In Instant Pot, on sautée setting, cook the onions until translucent. Add cumin seed & bell pepper and continue cooking about 5 minutes. Add garlic & stir. Add remaining ingredients and stir.
- Lock the pressure and turn on pressure cook for 10 minutes, then allow a natural release.
- Delicious served with sour cream, cheese & scallions (will not be vegan if eaten with sour cream and cheese.)
Recipe inspired by: Allison Sklar.
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Just made this chili for the 2nd time last night & it is so good!! The mix of flavors in this is amazing! Thank you!