Description
Hearty and flavorful Instant Pot Vegan Chili packed with black beans, kidney beans, and vegetables. This meatless chili is seasoned with cumin, chipotle, and smoked paprika, making it a wholesome, comforting dish that’s perfect for any meal.
Ingredients
Scale
Vegetables & Aromatics
- 1 white onion, diced
- 2 red bell peppers, diced
- 4 cloves garlic, minced
Spices
- 1 tsp cumin seed
- 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
Beans & Liquids
- 1 large can (796 ml) plum tomatoes, drained & chopped
- 2 cans black beans, drained
- 1 can red kidney beans, drained
- 1 cup vegetable broth
Other
- 1 chipotle pepper in adobo sauce
- 1 tbsp granulated sugar
- Chopped fresh cilantro – for serving
Instructions
- Sauté Aromatics: Set the Instant Pot to sauté mode. Add the diced onions and cook until translucent, stirring occasionally to prevent burning.
- Add Spices and Peppers: Stir in the cumin seeds and diced red bell peppers, cooking for about 5 minutes until the peppers start to soften.
- Add Garlic: Add the minced garlic and stir well, cooking for another minute until fragrant.
- Add Remaining Ingredients: Pour in the drained and chopped plum tomatoes, black beans, kidney beans, vegetable broth, chipotle pepper in adobo, granulated sugar, cumin powder, paprika, chili powder, smoked paprika, lime zest, and salt. Mix everything thoroughly to combine all flavors.
- Pressure Cook: Secure the Instant Pot lid and lock the pressure valve. Set to pressure cook for 10 minutes on high.
- Natural Release: Once cooking completes, allow the pressure to release naturally to preserve the flavors and texture.
- Serve: Open the lid carefully. Serve hot with chopped fresh cilantro. Optionally, garnish with sour cream, cheese, and scallions if not strictly vegan.
Notes
- You can adjust the chipotle pepper amount to vary the spice level.
- For a thicker chili, after pressure cooking, set the Instant Pot to sauté mode and cook uncovered for a few minutes until desired consistency.
- This chili freezes well for up to 3 months.
- Omit sour cream and cheese toppings to keep this recipe fully vegan.
- Beans are pre-cooked canned to reduce overall prep and cook time.
