Instant Pot Vegan Chili

There’s something heartwarming about a steaming bowl of Instant Pot Vegan Chili. On chilly evenings, I find myself craving something that not only warms me up but also nourishes my soul. When I discovered how easy it was to whip up this recipe in the Instant Pot, it quickly became a favorite. The rich flavors from the spices mingle perfectly with the vibrant vegetables, creating a dish that’s as comforting as it is healthy. I remember the first time I served this to my friends; they were amazed at how satisfying and hearty a vegan meal could be!

Ingredients to Make Instant Pot Vegan Chili

Crafting the perfect Instant Pot Vegan Chili requires a harmonious blend of ingredients that work together to deliver a delicious experience. Each component plays a vital role, from the hearty kidney beans to the aromatic garlic. The combination of spices brings depth and warmth, making this dish a favorite among many.

• 1 tablespoon olive oil: This is the foundation for sautéing, adding richness and flavor.
• 1/2 cup onion, diced: Onions provide a sweet and savory base.
• 1 red pepper, diced: Adds a sweet crunch and vibrant color.
• 1/3 cup celery, thinly sliced: Brings a fresh and crunchy texture.
• 1 tablespoon garlic, minced: Garlic adds a robust flavor that enhances the entire dish.
• 4 teaspoons chili powder: The star spice that gives the chili its kick.
• 2 teaspoons smoked paprika: Adds a smoky depth that complements the spices.
• 1 teaspoon ground cumin: Cumin brings warmth and earthiness to the chili.
• 1/4 teaspoon cayenne pepper: Just enough heat to tantalize the taste buds.
• 1/8 teaspoon ground allspice: A unique touch that rounds out the flavors.
• 1 can dark red kidney beans, drained and rinsed: These beans provide protein and a hearty texture.
• 1 can fire-roasted diced tomatoes (14 ounces): Adds a smoky sweetness that enhances the overall taste.
• 1 can crushed tomatoes (14 ounces): Provides a rich base for the chili.
• 2 tablespoons tomato paste: Intensifies the tomato flavor.
• 1 teaspoon sea salt: Enhances all the flavors.
• Pinch of pepper: A little seasoning goes a long way.
• 2 bay leaves: Infuse the chili with a herby aroma.
• 1/2 cup water: Helps to create the perfect consistency.
• 1 vegan ground beef substitute: Adds texture and protein, making the dish more satisfying.
• 1/4 cup parsley, minced: Fresh parsley brightens up the dish before serving.

Recipe Steps for Instant Pot Vegan Chili

Making Instant Pot Vegan Chili is not only a rewarding experience but also incredibly simple. Just follow these steps for a delicious meal that everyone will love!

1. Start by pouring the olive oil into your Instant Pot and setting it to sauté mode. Once the oil is hot, add the onion, red pepper, celery, and garlic. Sauté everything until they begin to soften, which should take about three minutes. You’ll notice the aroma filling your kitchen, making your mouth water!
2. Next, stir in the chili powder, smoked paprika, ground cumin, cayenne pepper, and ground allspice. Cook this mixture for about two minutes until fragrant. This step is crucial as it allows the spices to bloom, enhancing their flavors.
3. Now, add all the remaining ingredients, except for the water, vegan ground beef substitute, and parsley. Stir everything until it’s well combined. At this point, you should see a colorful mix of ingredients, making it look irresistible!
4. Cover the Instant Pot with the lid, ensuring it’s set to sealing. Switch to manual mode and set it for ten minutes. This is where the magic happens, as the pressures meld the flavors together beautifully.
5. Once the ten minutes are up, carefully release the steam and remove the lid. Turn the Instant Pot back to sauté mode. Add in the water and vegan ground beef substitute, cooking for an additional three to four minutes. Stir frequently until everything is heated through. The pot will be bubbling, and the chili will look inviting!
6. Lastly, stir in the freshly chopped parsley just before serving. This adds a lovely touch of color and freshness to your dish. Serve your Instant Pot Vegan Chili hot and enjoy the delightful blend of flavors!

Customization Ideas

One of the best aspects of Instant Pot Vegan Chili is its ability to be customized. Here are some ideas to make this recipe your own!

• Switch up the beans: You can use black beans or pinto beans instead of kidney beans for a different flavor.
• Add more veggies: Feel free to toss in other vegetables like zucchini or corn to enhance the texture.
• Make it spicy: If you love heat, add more cayenne or even some jalapeños for an extra kick.
• Top it off: Serve with toppings like avocado, vegan sour cream, or tortilla chips for added crunch.
• Experiment with spices: Try adding different spices like oregano or thyme to create a unique flavor profile.
• Use different bases: Instead of canned tomatoes, you can use fresh tomatoes for a lighter version.
• Meal prep: Make a double batch and freeze portions for easy meals later on.

What to Pair With Instant Pot Vegan Chili

Serving Instant Pot Vegan Chili is just as fun as making it! Here are some delightful pairings that complement this dish beautifully.

• Cornbread: There’s nothing like a warm slice of cornbread to enjoy with your chili. The sweetness pairs perfectly!
• Rice: Serve it over rice for a more filling meal. The grains soak up the flavors wonderfully.
• Salad: A fresh green salad can provide a crunchy contrast to the warm chili.
• Guacamole: Creamy guacamole served on the side can enhance the overall taste experience.
• Nachos: Top some tortilla chips with the chili and your favorite toppings for a fun twist.
• Beer bread: This is a great option for gatherings, adding a unique flavor that complements the chili.

FAQ

Conclusion

The Instant Pot Vegan Chili is a fantastic dish that provides warmth, nutrition, and comfort all in one bowl. With its robust flavors and nourishing ingredients, it’s perfect for any occasion. I encourage you to give this recipe a try; it may just become a staple in your weekly meals!

Instant Pot Vegan Chili

The ultimate comfort food, this Instant Pot Vegan Chili is packed with flavor and nutrition. It’s rich, hearty, and perfect for cozy evenings. Whip it up in no time for an easy weeknight dinner that satisfies every craving!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 5 servings

Course: Dinner

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1/2 cup onion, diced
• 1 red pepper, diced
• 1/3 cup celery, thinly sliced
• 1 tablespoon garlic, minced
• 4 teaspoons chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground allspice
• 1 can dark red kidney beans, drained and rinsed
• 1 can fire-roasted diced tomatoes (14 ounces)
• 1 can crushed tomatoes (14 ounces)
• 2 tablespoons tomato paste
• 1 teaspoon sea salt
• 1 pinch pepper
• 2 bay leaves
• 1/2 cup water
• 1 vegan ground beef substitute
• 1/4 cup parsley, minced

Equipment

• Cutting Board
• Skillet
• Wooden Spoon
• Chef's Knife
• Instant Pot
• Baking Sheet

Method

 

1. Pour the olive oil in your Instant Pot and turn it to sauté mode. Once hot, sauté the onion, red pepper, celery, and garlic until they begin to soften, about 3 minutes.
2. Add in the chili powder, smoked paprika, ground cumin, cayenne pepper, and ground allspice and cook until fragrant, about 2 minutes.
3. Add all the remaining ingredients, except the water, vegan ground beef substitute, and parsley, and stir until well combined.
4. Cover the Instant Pot (make sure it's set to sealing), turn it to manual mode (it should immediately be set for high pressure), and set it for 10 minutes.
5. Once the steam is released, remove the lid and turn it to sauté mode. Add in the water and vegan ground beef substitute and cook for 3-4 minutes, stirring frequently, until warmed through.
6. Stir in the parsley and enjoy!

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: This chili freezes well; just let it cool before transferring to freezer-safe containers.
• Pairing: Serve with cornbread or over rice for a complete meal.
• Variations: Experiment with different vegetables or beans to customize the chili to your taste.
• Serving: The chili can be garnished with fresh herbs or avocados for an extra touch.

Previous PostInstant Pot Buttered Cabbage

Next Post Cherry Cheesecake Bars

Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.