vegan chili recipe

A healthy and flavorful <strong>Instant Pot Vegetarian Chili</strong> recipe made with dried beans, vegetables, spices, and a secret ingredient. This is an easy, one-pot meatless meal your whole family will love.

Instant Pot Vegetarian Chili

olive oil

onion,

red bell pepper, diced

yellow bell pepper, diced

celery, diced (about 2 ribs)

Hurst Slow Cooker Dried Chili Bean Mix (15.5 ounces)

vegetable broth

garlic,

green salsa

petite diced tomatoes (14.5 ounce)

pumpkin puree

chili powder

cumin

smoked paprika

salt

salt, pepper, and cumin

Select browning/saute to preheat the pressure cooker. Add the olive oil, onion, bell pepper, and celery and saute, stirring often, until the onion is tender, about 5 minutes.

Stir in the dry beans and the vegetable broth.

Lock the lid in place, make sure the vent is set to seal, and select high pressure and 30 minute cook time.

When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.

Add the garlic, green salsa, diced tomatoes, pumpkin puree, chili powder, cumin, smoked paprika, and salt. Stir to combine.

Place the lid on the pressure cooker again, making sure the vent is set to seal. Select high pressure and cook for an additional 10 minutes.

Adjust salt, pepper, and cumin to taste and serve hot.

This is actually THE BEST vegetarian chili recipe you&#x27;ll ever make! You won&#x27;t believe there isn&#x27;t any meat in this delicious vegetarian chili made with two kinds of beans, veggies, tender sweet potato and sweet corn. Perfectly spiced, thick and hearty, and easy to make on the stovetop or in your slow cooker!

The Best Vegetarian Chili Ever

yellow onion, chopped

carrot,

(4 ounce) can mild green chiles

sweet potato, peeled and cut into ½ inch cubes

oregano

garlic powder

paprika

cayenne pepper

black pepper

(28 ounce) can crushed tomatoes (fire-roasted is great)

vegetarian broth (or water)

(15 ounce) can black beans, rinsed and drained

kidney beans, rinsed and drained

sweet corn

To garnish:

Tortilla chips

Lime wedge

Cheese

Avocado

Cilantro

Sour cream/greek yogurt

Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.

Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.

Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.

Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.

This Vegan Chili is hearty and cozy and takes only 10 minutes of prep! It goes right into your slow cooker and is perfect for meal prepping. It results in a thick, and delicious chili that is so filling!

Easy Vegan Chili Recipe (Slow Cooker)

quinoa

oz black beans

oz canned diced tomatoes (do not drain)

red bell pepper

green bell pepper

carrot

corn kernels

onion (chopped)

garlic (minced)

chili pepper

sea salt

Add the vegetable broth, uncooked quinoa, black beans and tomatoes to the slow cooker. Stir to combine.

Next add the peppers, carrot, corn, onion and garlic, and stir, then add the rest of the seasonings and stir a few times to combine.

Cover your Crockpot™ and set to high for 2 1/2 to 3 hours or on low for 5-6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour). If you like a chili with more liquid, do the 2 1/2 on high, and 5 on low. If you like thicker and just a little bit it liquid, go with the higher number for each option.

Taste when finished, and add any more salt or heat if needed. Feel free to add more veggie broth too if you want it more liquid.

After your soup is finished cooking, serve and top with your favourite toppings such as vegan sour cream, avocado, scallion and vegan cheese or shredded carrots. Enjoy!

https://www.youtube.com/watch?v=gE5CHQUA5sE

These are my five favourite vegan dinner recipes for High Protein Vegan Dinners BELOW!

Red Lentil Curry: https://jessicainthekitchen.com/red-lentil-curry-vegan/

Vegan Meatloaf: https://jessicainthekitchen.com/vegan-meatloaf-gluten-free/

Coconut Chickpea Curry: https://jessicainthekitchen.com/coconut-chickpea-curry-recipe/

Vegan Crockpot Chili - https://jessicainthekitchen.com/vegan-crockpot-quinoa-black-bean-chili/

Easy Lentil Soup Recipe: https://jessicainthekitchen.com/easy-lentil-soup-recipe-vegan/

#vegan #veganrecipes #highproteindinners #food #veganism #recipes
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Equipment:

Cameras: Canon 5D Mark IV: https://rstyle.me/n/c2g362bek9f
Canon 7D Mark II: https://rstyle.me/n/c2g37ibek9f

Products I Used:
Red Curry Paste: http://rstyle.me/iA-n/cr98dbbek9f_ so Red Curry Paste usually contains fish sauce, so you need to check the ingredients to ensure it's vegan!
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Hi, I'm Jessica and thanks so much for watching for this video!! I'm here to share lots of videos about vegan recipes, travel vlogs, lifestyle, and wellness!

Please subscribe & see you next time!

Love,

Jessica

5 HIGH PROTEIN VEGAN DINNERS | EASY VEGAN MEAL PREP RECIPES

Instant Pot Vegetarian 3 Bean Chili is proof that a meatless chili satisfies like a classic and pressure cooks in under an hour. Three beans, veggies galore, tomatoes, and deep flavor will have your people requesting your secretly vegan chili again and again!

Instant Pot Vegetarian 3 Bean Chili

Olive Oil (or any olive oil)

Onion (diced (about 1 cup))

Carrot (diced (about 1 cup))

Celery (diced (about 1 cup))

Garlic (minced)

can) Black Beans (rinsed and drained)

can) Red Kidney Beans (rinsed and drained)

Vegetable Broth

can) Diced Tomatoes (keep juice)

can) Tomato Paste

Chili Powder

Cumin

Sea Salt

Black Pepper

Select &quot;Sauté&quot; on the Instant Pot and heat the OLIVE OIL.

When the display reads &quot;Hot&quot;, add ONIONS, CELERY, GARLIC, and CARROTS; sauté a few minutes until tender.

Add BEANS, CORN, VEGETABLE BROTH, DICED TOMATOES (with juice), TOMATO PASTE, CHILI POWDER, CUMIN, SALT, and PEPPER.

Press the "Cancel" function on the Instant Pot. Secure the lid and turn the pressure release valve to the "Sealing" position. Select "Manual" or "Pressure Cook" and set the cooker on HIGH for 2 minutes.

When the cycle completes, allow the Instant Pot to sit undisturbed for a 10-15 minute natural pressure release (NPR). Carefully turn pressure release valve to &quot;Venting&quot; position to release any remaining steam.Note: The cooker automatically goes into &quot;Keep Warm&quot; mode until you shut it off.

Serve warm with your favorite chili toppings.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1577046472/esamt6hbaprnofeuvxne.mp4

Instant Pot Vegetarian 3 Bean Chili is proof that a meatless chili satisfies like a classic version. Three beans, veggies galore, tomatoes, and deep chili flavor will have your people loving your secretly vegan chili again and again!

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

water

tomato sauce

maple syrup

liquid smoke

beans chickpeas

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!

A delicious, rich and umami-laden vegan chili recipe packed with the goodness of mushrooms, black beans, and spices. Make a huge batch because it is even better the next day when the spices have had a chance to mingle overnight!

Vegan Chili with Mushrooms &amp; Black Beans

onion (diced)

red capsicum (diced, red bell pepper)

carrots

tsp sea salt

300 g button mushrooms

brown mushrooms

tbs cumin

tbs coriander

tbs smoked paprika

red chilis

tomatoes (14 oz)

black beans (drained, 14 oz)

vegetable stock

tbs miso pasta or soy sauce

TO SERVE:

lime cashew cream (click

salsa

salad greens

brown rice

lime wedges

Place a large lidded frying pan over a medium-low heat. Add the oil, onions, capsicum (bell pepper), carrots and salt and cook for 10 minutes until the onions are golden and the carrots are softened.

Use a food processor fitted with a grater attachment to grate the mushrooms, otherwise dice into relatively small chunks.

Crank up the heat to medium-high and add the mushrooms in batches so that the mushrooms have a chance to cook rather than stew. 4 batches should do it. Cook until the mushrooms are softened and lightly caramelised before adding the next batch. Repeat until all of the mushrooms are cooked.

Next add the spices, chili and garlic and stir well to coat everything and cook until fragrant. Around 1 to 2 minutes before adding the tinned tomatoes and beans. Place the miso in a jug along with the vegetable stock and whisk until combined. Add to the pan and bring to a simmer. Cover and move to the smallest burner on your stove and cook over the lowest heat setting for 1 hour, stirring every now and again to make sure the chili isn't sticking and that there is plenty of liquid left.

Taste and adjust your seasonings as necessary.

A healthy and flavorful Instant Pot Vegetarian Chili recipe made with dried beans, vegetables, spices, and a secret ingredient. This is an easy, one-pot meatless meal your whole family will love.
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Wow! My family just raved about this dinner! Thank you so much for a yummy addition to our dinner rotation!

I found out right after setting the first pressure cooking time that my cans of diced tomatoes were bad.  Fortunately my neglected garden had nearly enough tomatoes to fill the void.  This was absolutely delicious.

This was my 2nd time using an instant pot (first being just corn on the cob)  Your instructions were very simple to follow.  Thank you for the recipe.

I’ve made this vegetarian chili twice now, and it is a huge hit, even with my meat-loving husband and son! They’ve both asked me to make it many more times.

I made this and my kids loved it; I wanted to make it again, but we don’t presently have green salsa or diced green chili’s in our pantry - any other substitutions that might work? Ty!

I have made this chili about a half-dozen times now, and it is really stellar!  I haven't been able to find the Hurst beans, so I use a mixture of whatever I have on hand - usually some black, some pinto, and maybe some small red beans.  Thank you for the great recipe!

So easy, filling and very flavorful!  My son loved it! Thank you!

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

This instant pot vegetarian, vegan, chili recipe is sooo delicious.

This is The Best Vegan Chili, the go-to comfort food for chilly days. Prepared in one pot with basic pantry staples, it&#39;s a satisfying, hearty, and healthy dish that&#39;s also packed with protein.

The Best Vegan Chili

extra virgin olive oil

onion

tomatoes

black beans

pinto beans (drained and rinsed)

sweet paprika

cayenne pepper (optional)

Heat the oil in a large pot over medium-high heat until hot, then add the veggies (garlic, onion, green bell pepper, green bell pepper, and carrot).

Cook over medium-high heat for about 5 minutes, or until lightly browned.

Add all remaining ingredients, stir, increase the heat, and bring to a simmer. Then, reduce the heat to medium-low and let it simmer uncovered for 30-40 minutes, depending on how thick you want your chili.

Serve with toppings of choice, such as red onion, green onion, and vegan shredded cheese.

This Dutch Oven Chili is easy to make and comes together in just 1 pot! It&#39;s hearty, filling, and packed with plant-based protein. Perfect to serve at a family dinner, alongside some fresh cornbread or pita chips.

Dutch Oven Chili

olive oil oil

white onion, diced

red bell peppers, diced

green chilies, chopped ((seeds removed for less heat))

tomato paste

tsp cumin

½ coriander

½ tsp chili powder ((add more for more heat))

½ tsp smoked paprika

(15 oz each) black beans, drained and rinsed

(14.5 oz) chopped tomatoes

tbsp molasses or brown sugar ((optional))

tbsp cacao podwer ((we like Dutch processed cacao powde; optional))

Sour cream ((vegan

Pita chips

To a Dutch oven, heat oil over medium heat. Add the onion and red peppers and cook for 5-6 minutes, stirring occasionally, until they are lightly brown.

Then, add tomato paste, chopped green chilies, minced garlic, and all of the spices - ground cumin, ground coriander, chili powder, smoked paprika, and dried oregano. Cook for 2-3 more minutes.

Add the canned tomatoes, black beans, corn, vegetable broth, molasses, cacao powder (optional), salt, and black pepper. Stir and bring to a boil. Turn the heat to low and cook for 40-50 minutes or until the chili thickens.

If you like, you can blend half of the chili for a thicker texture. Serve right away and top with fresh cilantro and sour cream (optional).

Get ready to test the best vegan chili of your life! This Beyond Meat Chili packs layers of deep umami flavor, and is incredibly rich, velvety, and meaty! It&#39;s so good that you&#39;d want to lick your plate clean.

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Top 12 vegan chili recipe recipes from across the web

The most viewed vegan chili recipe 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 Vegetarian Chili

The Best Vegetarian Chili Ever

Easy Vegan Chili Recipe (Slow Cooke...

Instant Pot Vegetarian 3 Bean Chili

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

Vegan Chili with Mushrooms &amp; Bl...

Instant Pot Vegetarian Chili

The Best Vegan Chili

Dutch Oven Chili

The Best Beyond Meat Chili

Instant Pot Vegan Chili

Lentil Bean Chili

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

Vegan Chili with Mushrooms & Bl...