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instant pot vegan chili and rice in a bowl with sour cream and coriander on top.

Instant Pot Vegan Chili

This quick and easy Instant Pot Vegan Chili recipe is smoky, spicy, and protein-packed! Perfect for Meatless Monday or when you need a fast weeknight meal.

Category Healthy Dinners, Main Course
Cuisine American, Mexican
Keyword instant pot vegan chili, smoky vegan chili
Prep Time 15 minutes
Cook Time 15 minutes
Serves 6
Author Amanda | Naturally Sweet Kitchen

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 medium brown onion diced
  • 4 cloves garlic minced
  • 1 green bell pepper diced
  • 200 g baby chestnut mushrooms
  • 2 tsp chipotle chilli powder
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 2 tsp dried oregano
  • 1 tsp ground cinnamon
  • ½ tsp fine sea salt
  • ½ tsp freshly ground black pepper
  • 480 ml vegetable stock
  • 2 tins (800g) plum tomatoes
  • 400 g cooked black turtle beans
  • 3 tbsp pure maple syrup
  • 2 tbsp tomato paste

Method

  1. Turn the Instant Pot to Normal Saute and let it heat up. Lightly brown the onion and garlic in the olive oil.
  2. Add the bell pepper and baby chestnut mushrooms, making sure to half or quarter any larger mushrooms. Saute just until the mushrooms start to give off moisture then add the chilli powder, cumin, paprika, oregano, cinnamon, salt, and pepper. Stir to combine for 30 seconds.
  3. Pour in half of the vegetable stock and deglaze the bottom of the pot by scraping any browned bits off with a wooden spoon. Turn off the Instant Pot.
  4. Add the remaining stock, tomatoes, black beans, maple syrup, and tomato paste. Stir to combine.
  5. Put the lid on, turn the valve to Sealing, and select Pressure Cook for 4 minutes. It will take 10-15 minutes to come to pressure and then start counting down.
  6. Once the cooking time is over, allow the pressure to release naturally for 15 minutes, then activate Quick Release until the pressure gauge drops.
  7. Remove the lid and use a fork to break down any larger plum tomatoes into small chunks. Stir and serve over rice with toppings of choice, such as dairy-free sour cream, coriander, avocado, dairy-free cheese, and toasted tortilla slices.

Notes

  • The spice level of this chili is medium. To make it milder, decrease the amount of chipotle chilli powder by 1 teaspoon. To crank the heat up, add up to 1 more teaspoon of chipotle chilli powder.
  • This isn't a thick chili. If you prefer a thicker texture, do this: Once the cook time is up, turn the Instant Pot onto the Saute setting and stir in a slurry of 1 tbsp cornstarch or arrowroot powder + 2 tbsp water. Simmer until thickened to your desired consistency. 
  • Leftovers will keep refrigerated and sealed in an airtight container for up to 4 days.