Step 1

Start by draining and rinsing the canned beans (not the refried beans).

Step 2

Now, add the oil, onion, and bell peppers to a large Dutch oven or large pot.  Sauté until they begin to soften, about 8 minutes.

Step 3

Toss the remaining ingredients into the pot.  Give everything a good mix until all the ingredients are well combined and the refried beans are fully dispersed.

Step 4

Heat the chili over medium heat until it begins to come to a boil.  Lower the heat to a simmer. Cover and simmer for about 20-30 minutes or until the peppers and onions are cooked.  Periodically stir the chili to keep it from scorching the bottom of the pot.

Step 5

Allow the chili to rest for 10-15 minutes before serving.

Step 6

Serve this hearty vegan chili topped with diced avocado, fresh cilantro, vegan cheese, vegan sour cream, and/or jalapeño slices.

Step 7

For the Instant Pot, there is no need to pressure cook the chili because we are using canned beans.

Step 8

Add the oil, onion, and bell peppers to your inner pot. Using the saute feature, cook the bell peppers and onion until they have softened, about 8-10 minutes.

Step 9

Toss the remaining ingredients into the pot and give everything a good stir.

Step 10

Continue to simmer the chili using the saute feature for about 20-25 minutes to fully cook the veggies.  Periodically stir the chili to keep it from scorching the bottom of the pot.

Step 11

Allow the chili to rest for 10-15 minutes before serving. Top with diced avocado, fresh cilantro, vegan cheese shreds, jalapeno slices, and/or vegan sour cream.

Step 12

Add all of the ingredients to the pot of your slow cooker.

Step 13

Set to low and cook for 3-4 hours or until the onion and bell pepper have softened.

Step 14

Top with diced avocado, fresh cilantro, vegan cheese shreds, jalapeno slices, and/or vegan sour cream.