Hello delicious, hearty, flavourful, meatless chili! Yes, you can make chili without the meat, and it tastes just as great! This dish is Omnivore and husband approved, which is really saying a lot. Instant Pot vegan chili is easy to make, just dump ALL the ingredients in, and let the magic happen.
BONUS, this dish is oil free, gluten free, and nut free. It can also be made soy free by skipping the miso paste, if needed.
Does chili need to have meat?
The short answer, NO. What you do need is a lot of beans and a little spice, and the rest is up to you.
You can add any of your favourite vegetables to this flavourful dish. I prefer my veggies cut on the chunkier side, to make this a super hearty bowl of goodness. But you may chop finely or however you like. As for the beans, you may use any of your favourites, but definitely use canned for this recipe. Dry beans will not soften in time and if you cook this recipe too long, the vegetables will turn to mush. No one likes a mushy chili.
What goes into a vegan chili?
So, as mentioned above, the beans and spice are essential to a vegan chili, or any chili. I’m using a combination of black beans, red kidney beans and white kidney beans for a variety of colour and flavour.
To my chili I’m adding onion, carrot, celery, mushrooms, and yellow pepper. Plus tomato puree, broth and the perfect blend of seasoning. The best part about this Instant Pot chili is you can just dump all the ingredients in at once, no sautéing required. Just set it and forget it. If you don’t have an Instant Pot, no worries. I’ve also got stove top instructions available below.
What toppings go with vegan chili?
Now call me crazy, but I think garnishes and toppings are usually the best part of any great dish. So definitely don’t skip out. Yes, the chili is incredible as is, but a couple of toppings can really add the oomph you’re looking for. Some great options include:
- sliced jalapeno
- Cashew Cream
- Guacamole
- avocado chunks or slices
- green onion
- spicy salsa (or sweet & spicy salsa!)
- crushed tortilla or black bean chips
- chopped tomatoes
- sliced olives
So many choices! Let me know what you go with in the comments below!
If you enjoy this recipe and want more vegan Instant Pot recipes to try, check out all these!
- Thai Peanut Chickpea Soup Instant Pot
- Asparagus Lemon Risotto Instant Pot [V+GF+Oil Free]
- Instant Pot Mexican Casserole [V+GF+Oil Free]
- Vegan Sloppy Joes Instant Pot (Soup or Sandwich!)
- Instant Pot Unstuffed Peppers [V+GF]
- Pulled Jackfruit Burritos Instant Pot or Stove Top
- Instant Pot Mashed Potatoes (or stovetop)
- Instant Pot Mushroom Risotto [V+GF]
- Perfectly Fluffy Coconut Rice – Instant Pot
- Instant Pot Spicy Thai Peanut Noodles
- Easy Vegetable Lentil Soup to Feed the Lot – Instant Pot
- Instant Pot Vegetable Soup with Quinoa
- Instant Pot Potato Curry
Equipment
Ingredients
- 1 yellow onion chopped
- 2 celery stalks thinly sliced
- 2 large carrots peeled & sliced
- 200 g cremini mushrooms chopped
- 1 yellow pepper chopped (or colour of choice)
- 1 14 oz can black beans drained & rinsed
- 1 14 oz can red kidney beans drained & rinsed
- 1 14 oz can white kidney beans drained & rinsed
- 1 tbsp miso paste optional
- 4 cups homemade tomato sauce or tomato puree
- 1 cup low sodium vegetable broth
- 2 tsp chili powder
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin
- salt to taste if using the miso paste use less salt
Instructions
Instant Pot Directions
- Add all the ingredients to your Instant Pot and mix to combine. Then close the pot with the lid and set the valve in the sealing position. Set to high pressure for 4 minutes. (It will take about 20 minutes to build pressure before counting down.) Quick release the valve once the timer is complete.
- Serve with guacamole, cashew cream, avocado, jalapeno, green onion, or any of your favourite toppings.
Stove Top Directions
- Add the onion, carrot and celery to a large pot with a tablespoon or so of water. Sauté until softened, approx 6-8 minutes. Then add the mushrooms and pepper and sauté for a few more minutes until reduced. Stir often and add a little more water if needed to prevent sticking.
- Add all remaining ingredients to the pot, plus additional broth or water if needed to just barely cover the vegetables. Simmer over medium/low heat for about 25-30 minutes. Taste and adjust seasoning if desired.
- Serve with guacamole, cashew cream, avocado, jalapeno, green onion, or any of your favourite toppings.
This was really tasty, but it turned out really soupy. I think it might have been my homemade tomato sauce that might have been on the thin side. I will definitely make it again though.
Thanks Becky, I’m glad you enjoyed it. If you’re using very thin tomato sauce, try reducing the amount of broth next time. I really appreciate you taking the time to leave your feedback. 🙂
It was excellent! 6 adults consumed all but 1 little cup!
I did add a second can of kidney beans!
Thanks so much Charlene! I really appreciate you taking the time to leave your feedback. So glad you enjoyed.
This recipe looks delicious!
Aw thanks so much for saying so, enjoy!