easy vegan chili

This <a style="background-color: transparent;color: #078422" href="https://amzn.to/2QJOtV8" target="_blank" rel="nofollow noopener" data-tasty-links-no-disclosure="">Instant Pot</a> Vegan Chili is the BEST vegan chili recipe you will eat or need this year! It’s so EASY to make, uses only a few simple ingredients, and is ready in no time at all. Guaranteed to satisfy vegans, vegetarians, and meat-eaters.

Instant Pot Vegan Chili

1 onion, diced

minced

chipotle pepper

Tbsp chili powder

tsp cumin

tsp smoked paprika

tsp oregano

vegetable broth

can of fire roasted tomatoes

can of black beans,

tbsp maple syrup

Salt

Hit the &#8220;Saute&#8221; button on your Instant Pot. When it&#8217;s ready add the onions, garlice, chili powder, cumin, smoked paprika, oregano, and chopped chipotle pepper in adobo sauce. Add 2 Tbsp. of water or veggie broth to the pot to prevent sticking if necessary. Give everything a stir let toast for 2 minutes.

Add all remaining ingredients to the Instant Pot, stir and make sure everything is well combined, lock the lid, and seal the vent.

Set to cook on manual high pressure for 5 minutes.

When time is up, do a &#8220;quick release&#8221; by turning the release valve to &#8220;venting&#8221; and remove the lid.

Sereve in individual bowls with desired toppings.

Store in the fridge up to 3 days or in the freezer for a month.

Excellent meal! Flavors were well developed and so filling!!

We loved this Chili. So easy to make and super healthy. Loved the Smokey chipotle flavour!

This was wonderful! And you are right, so much better the second day!!

Absolutely love the smell and taste of this simple recipe. I make different chilis all the time-this one is a "make again"!

Me again...twice in one day. I made this today as well. I added some mushrooms and served over spaghetti squash. Sooooo good. Keep them coming!

Just found your site last week and love it! I made this chili and your corn bread tonight and both were excellently! My husband and I have been WFPB for two years and your corn bread is the first real success I’ve had in taste and texture. I also made your cauliflower walnut taco filling for a party and everyone raves about it. Thanks for the great recipes. I’m excited again about cooking.

Nice seasoning. I added frozen corn and leftover brown rice for a touch of sweetness and a bit more body.

Just made this, it’s delicious! 
Thank you!

Patricia

Love this recipe. I’ve added carrots and prefer changing the ratio of black beans to kidney beans. I’ve also found that increasing time helps ensure the carrots are cooked and the chili is the thickness we prefer. Yummy- served with polenta bread!

Everyone loved it, even the one who panicked when I suggested going vegan again in the New Year!

I made this for dinner tonight and loved it! Shane, I'm so glad I saw your beer bread recipe (which I made a few days ago) and started following you.

Hi, Melissa. If you can't find a good one just eliminate this ingredient and use a little extra smoke paprika and a pinch or two of cayenne. Should do just fine. Congrats! Hope you enjoye the recipe. Blessings.

Thank you, Shane ! I made your chili with your cornbread for dinner last night ! Both were AMAZING ! I used twice the chipotles in adobo LOL So delicious ! You were right -- this is THE chili recipe ! &lt;3

Hi, Cheri! I wouldn't say it is "over the top" spicy but it does have a little kick. The best way to cut back on the spice would be to simply leave out the chipotle pepper. That's what gives it the kick. I'm glad you're making it and hope you enjoy it. Good luck!

This is a fabulous recipe! I made it for my dinners this week, and it is filling and satisfying - especially since I haven’t been feeling well this week. I made it on the stovetop. I had a can of fire roasted tomatoes with green chiles which I pureed for about five seconds in my Nutribullet to make more of a “sauce” - I have severe texture issues sometimes and particularly with “mushy” tomatoes. :-) I then added probably a cup or so of water. (I don’t measure much with my cooking!) I used one can each kidney and black beans, then added about 1/4 cup split red lentils I had hanging around in the pantry. No chipotle pepper, but plenty of chili seasoning, some extra cumin, smoked paprika, minced garlic, dash of red pepper flakes and cayenne for a little back heat, and it turned out delicious. I like it spicy! Thank you for your recipes, I’m so glad I found your site! I’ve begun using several of your recipes as jumping off points for my own concoctions. Keep ‘em coming!

Love this! And it’s great when I can find all the ingredients at the store. I used a small chipotle pepper From the can because I was nervous about the level of heat, and ended up with almost no heat. I appreciate that I can put more in next time and I won’t be scared. It’s so delicious!

This has become a go to recipe for our household- both vegetarians and a meat eater. I’ve added carrots and changed the proportion of black beans to kidney ( also used other beans depending what I had available) and an extra 5-8 minutes cooking time. Served with a polenta bread- love this meal! Thanks

Made this for dinner tonight. It was so delicious that I think I have to make it again tomorrow!! Thank you for the great recipes.

Very flavorful and simple to make! Don't even miss the meat. Thanks for the delicious healthy recipe!

Loved this chili! Super easy and delicious! Made it with your cornbread recipe and enjoyed it for a few meals.

I made this chili last night and it was soooooo good! And even better the next day for breakfast. Chipolte peppers and maple syrup in chili? Who knew! 
I've tried some other instapot vegan chili recipes and they were good, but this recipe is my new go to. And you know it's good chili when the meat eaters in the house don't comment about the lack of meat!

Made this chili with the tofu sour cream and avocados as toppings and your vegan cornbread as a side. Everything turned out so good! Looking forward to leftovers for lunch tomorrow!

Praise be the chipotle pepper in adobo, love the heat and flavor this brings to this chili. Easy to throw together this affordable and delicious weeknight meal!

This is my go-to Chili recipe! I love how versatile it is too. The recipe as-written is so tasty, but sometimes I’ll throw in a chopped red bell pepper and celery just for variety. Yummy!

Just made the chili. It is really good! Very easy. Next time I’ll make a double batch. Thank you!

I love this recipe as do my vegetarian sons and non vegetarian husband!
I’m not a big kidney bean fan so I changed the proportions of beans around and have also made with other beans, depending what’s in pantry, I also added sliced carrots for additional sweetness &amp; texture and cut back on Chipotle just for our tastes.
But definitely a go to and comfort recipe! Thank you

https://content.jwplatform.com/videos/z2JZV1d3.mp4

So much better than your average vegetarian chili! The secret ingredient takes it to the next level. Easy to prepare and everyone (vegan or not) will love it.&nbsp;

The Best Vegan Chili Ever!!!

olive oil

yellow onion, (diced)

garlic, (minced)

28 oz can diced tomatoes

19 oz can black beans

kidney beans (2 cups), (drained and rinsed)

water ((plus more if needed))

chili powder

cumin

brown sugar

salt

smoked paprika

cayenne powder

nutritional yeast

soy sauce

extra-firm tofu

For the Chili: Add the olive oil to a large pot and heat over medium-high heat. Add in the onion and garlic and sauté until the onion is translucent and just begins to brown. Add in the tomatoes, beans, water, and all of the spices. Bring to a boil and reduce to simmer and continue to simmer for 1 hour. If the chili gets too thick, just splash in more water to reach desired consistency.

For the Tofu: In the meantime, preheat your oven to 350F (180C). Line a baking sheet with parchment paper, or lightly grease the pan.

Mix nutritional yeast, soy sauce, and olive oil together in a large bowl. Open and drain the tofu (no need to press it), then break off chunks and crumble with your fingers into the bowl. Do this with all of the tofu until you have a large bowl of crumbles. Stir the tofu crumbles well making sure all of the tofu is evenly coated in the nutritional yeast mix.

Spread the tofu mixture evenly over the pan. Bake for about 45 mins, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of texture.

When the chili and tofu are both prepared, stir in the tofu crumbles and continue to cook the for another 5 minutes. This will allow the tofu to absorb the sauce and get gloriously chewy. Serve hot with a dollop of vegan sour cream and a sprinkle of chives if desired.

This Easy Vegan Pumpkin Chili is 1 pot, ready in 30 minutes, oil-free and meatless. It is so hearty with seasonal pumpkin for body and creaminess that is accented with spicy, smoky chipotle peppers.

Vegan Pumpkin Chili (Oil-free!)

(120 grams) water

(235 grams) finely diced white onion

garlic

coriander (optional)

chipotle peppers

(360 grams) tomato sauce/puree

beans

(180 grams) pumpkin puree

cashews

water

(45 grams) fresh lemon juice

apple cider vinegar

fine sea salt

scale.

If making the lemon cream sauce, you will need to make it the day before wanting to eat the chili, as it needs overnight to firm up in the fridge. Simply add all the ingredients to a power blender and blend until completely smooth. It is very runny after making it, but firms and thickens a lot in the fridge, similar to a sour cream consistency. I did not soak my cashews since I have a vitamix, but if you don't, you will need to soak your cashews overnight to soften, drain and rinse, then blend in a food processor as smooth as you can get it along with the other ingredients.

For the chili, add just the 1/2 cup water/broth to a pot with the onion and garlic over medium heat. Once it starts simmering, cook about 8 minutes until the onions are very soft and the liquid has evaporated.

Get your remaining spices and ingredients ready while the onions are cooking.

Add the chili powder, cumin, coriander, salt (I started with 1 1/2 teaspoons), chipotle peppers and sauce and tomato sauce. Cook, stirring constantly for about 1 minute.

Add the remaining ingredients plus 1 cup of water/broth and stir well, bring to a boil and then lower the heat to a simmer and cook for about 20-30 minutes until thickened and the flavors have deepened. I like to put it on very low heat and let it gently simmer for 30 minutes to really deepen the flavor, but you can get away with just 20 minutes if needed. If you&#039;d like it thinner, add a tiny bit more broth or water. Taste and add any more salt if needed or more chipotle if you&#039;d like it spicier.

Serve with lemon cream and fresh cilantro, if desired. The cream really does go amazing with the smoky, spicy flavor!

This AMAZING Best Instant Pot Vegan Chili (Oil-free) is so easy to make, high plant-based protein, filling, healthy, oil-free and so delicious and meaty! Made with whole foods!

Best Instant Pot Vegan Chili (Oil-free)

(160 grams) finely diced red onion

(15 grams) minced garlic (5 large cloves)

fine salt & 1/4 teaspoon black pepper

cayenne pepper

tomato sauce

maple syrup

liquid smoke

beans chickpeas

quinoa

poblano pepper (so

Lemon Cream Sauce (the perfect balance to the spiciness)

cilantro

red onion

To a small bowl, add the chili powder, cumin, smoked paprika, salt and pepper and cayenne (if using) and whisk well. Set aside.

Add 1/4 cup water to the instant pot and press the saute mode for 8 minutes. Cook the red onion for around 5 minutes, stirring often until the onions become brown and caramelized. Lots of flavor! Add tiny amounts of water as needed to prevent sticking.

Add the garlic and cook another minute, stirring often.

Add the bowl of pre-mixed spices and stir for about 30 seconds to lightly toast the spices and absorb any residual moisture.

Add the 2 1/2 cups water, tomato sauce, syrup, liquid smoke, beans and quinoa (or buckwheat) and stir well.

Seal the pot and cook on high pressure by selecting either manual or pressure cook and set the time to 5 minutes. Please note that it takes about 8-10 minutes before the IP will come to pressure and start the actual cooking. It will beep once it begins the 5 minutes cooking. So, keep an eye so you don&#039;t overcook.

After the 5 minutes of cooking, do a manual quick release of any remaining pressure, using a pot cover to protect your hand. 

Give the chili a stir and let it sit around 5 minutes. It will seem a tad thin at first but thickens as it sits. It will thicken some and cool down more to eat.

Taste and add any more salt if needed. I found 3/4 teaspoon to be absolutely perfect. Add cayenne pepper if more heat is desired. Top with desired toppings. I added vegan chao shredded cheese, fresh jalapenos. The Lemon Cream Sauce is also a wonderful addition to the spicy chili!

This easy Vegan Chili Recipe is healthy, hearty, and a perfect cozy meal for chilly days! It's packed with protein and fiber thanks to beans &amp; veggies.

Easy Vegan Chili Recipe

yellow onion, diced

green bell peppers, diced

celery,

garlic,

carrots,

ancho chili powder*

oregano

cayenne pepper (Optional)

sea salt

tomatoes

(235 ml) low-sodium vegetable broth (or water)

Base Flavor: Warm a large pot or dutch oven over medium-high heat. Add 1/3 cup (80 ml) of water (see notes for oil version) to the pot and add the onion, celery, and green pepper to a large nonstick pot. Cook until all the water evaporates, stirring occasionally. Once the pot is “dry” and the vegetables start to turn golden brown, deglaze the pot with an additional 1/4 cup (60 ml) of water. This process should take around 10 minutes total. 

Spices: Reduce to medium heat and add the garlic, and carrots to the pot along with the chili powder, cumin, oregano, salt and optional cayenne pepper. Sauté for an additional 2-3 minutes, adding a small splash of water if things start to stick. 

Simmer: Finally, add the kidney beans, pinto beans, crushed tomatoes, and the vegetable broth to the pot. Bring everything to a boil over high heat, then reduce the heat to create a simmer. Cover and cook for 10 minutes. Remove the lid from the pot and cook uncovered for 5 to 7 additional minutes, until the carrots are tender and the chili reaches your desired thickness. Stir this mixture occasionally, to make sure nothing sticks to the bottom of the pot. 

Serve: Serve warm, and top as desired. Leftovers can be store in the refrigerator in an airtight container for up to 5 days and reheated on the stovetop or in the microwave. You can also store this vegan chili in the freezer for up to one month.

Love this Easy Vegan Chili Recipe, this one seems super delicious and unique. Will love to try this delicious one , thanks for sharing this recipe with us . Super excited to try this one .

Loved this recipe added tofu smart ground and green beans, everyone enjoyed. Thank you

Love this  Easy Vegan Chili Recipe, never tried this before . Super excited to try this unique recipe. Thanks for sharing this one with us .

Super excited to try this Easy Vegan Chili Recipe, this one seems amazing and unique, super excited to try this one , thanks for sharing with us.

This  Easy Vegan Chili Recipe seems super delicious , super excited to try this unique recipe. Thanks for sharing this one , always excited to try this one.

Love this delicious Easy Vegan Chili Recipe, super excited to try these with us, will love to try this one.

You should add "oil free vegan chili" to your keywords.  That is a MAJOR bonus for WFPB folks.

This is so delicious and makes so much! Entire family and friends who are meat eaters love this too!

Thank you so much for sharing this amazing vegan chili recipe! I can't wait to give it a try. It looks so flavorful and hearty, perfect for a cozy rainy day meal. I love that it's easy to make and only requires a few simple ingredients. I also appreciate that you included some tips and suggestions for how to customize the recipe and serve it with different toppings. This is definitely a recipe that I'll be coming back to again and again. Thank you again for sharing!

Stellar recipe! Added a sweet potato and it was fire! 🔥
Thanks for all your great content Caitlin!

I love a lot of Caitlin’s recipes more than this one, which is the only reason I am giving 4 stars instead of 5. 

Pros: very easy to make, includes pantry staples/findable ingredients, feel-good healthy recipe with lots of protein and benefits, filling, good for leftovers

Cons: maybe I just don’t love chili? The taste is not one that I’ll crave, but as far as chili goes, this one is as good as a lot of others. I might try to sub black beans for one of the others next time because I just like that flavor a smidge more 

I’ll still eat all my leftovers and feel good about the nutritional content!

Top 5 easy vegan chili recipes from across the web

The most viewed easy vegan chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Instant Pot Vegan Chili

The Best Vegan Chili Ever!!!

Vegan Pumpkin Chili (Oil-free!)

Best Instant Pot Vegan Chili (Oil-f...

Easy Vegan Chili Recipe

Top 5 easy vegan chili recipes from across the web

The most viewed easy vegan chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Vegan Chili

The Best Vegan Chili Ever!!!

Vegan Pumpkin Chili (Oil-free!)

Best Instant Pot Vegan Chili (Oil-f...

Easy Vegan Chili Recipe

The most viewed easy vegan chili recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine