Instant Pot Vegan Chili

You won’t even miss the meat in the Instant Pot Vegan Chili! Full of beans and vegetables it is hearty, delicious and good for you!

Once upon a time I was a vegetarian. Yep, a full fledged vegetarian for over a year. I read the book ‘Diet for a New America’, by Jon Robbins, and it was a life changer for me. Even though I started gradually eating meat again (for a few reasons) I still love to eat vegetarian meals. I think it’s good for us to have a few meatless meals a week. This recipe for Vegan Chili is made in the Instant pot and from my contributor Allison Sklar. Allison’s recipes amaze me each and every time. I cannot wait to try her chili recipe!

As the days grow longer and the temperatures begin to rise, and soup and stew season comes to an end, I can’t help but cling to all of my beloved comfort foods. At the top of my ‘favourite meals’ roster lies my mouth-watering mixed bean chilli. A go-to crowd-pleaser, I make it whenever I’m hosting my most carnivorous friends to ensure that they never ‘miss’ the meat. The only downside to my usual chilli is that it takes a loooong time for all of those yummy flavours to mingle. But, because I am a food wizard, I’ve found a magical chilli hack! It’s the Instant Pot to the rescue! This incredible pressure cooker has allowed me to cook up weekend-worthy dinners every night of the week. This Instant Pot version of my vegan chilli tastes just as good as my original, but it cooks in a fraction of the time. It freezes super well too – though after one taste,  I doubt you’ll have many leftovers.

5.0 from 1 reviews

Instant Pot Vegan Chili

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Holly

Ingredients

• 1 white onion, diced
• 2 red bell peppers, diced
• 1 tsp cumin seed
• 4 cloves garlic, minced
• 1 large can (796ml) plum tomatoes, drained & chopped
• 2 cans black beans, drained
• 1 can red kidney beans, drained
• 1 cup vegetable broth
• 1 chipotle pepper (in adobo sauce)
• 1 tbsp granulated sugar
• 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)
• Chopped fresh cilantro – for serving

Instructions

1. In Instant Pot, on sautée setting, cook the onions until translucent. Add cumin seed & bell pepper and continue cooking about 5 minutes. Add garlic & stir. Add remaining ingredients and stir.
2. Lock the pressure and turn on pressure cook for 10 minutes, then allow a natural release.
3. Delicious served with sour cream, cheese & scallions (will not be vegan if eaten with sour cream and cheese.)

3.5.3226