Best Damn Instant Pot Vegan Chili Recipes

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INSTANT POT VEGAN CHILI



Instant Pot Vegan Chili image

This Instant Pot Vegan Chili is the BEST vegan chili recipe you will eat or need this year! It's so EASY to make, uses only a few simple ingredients, and is ready in no time at all. Guaranteed to satisfy vegans, vegetarians, and meat-eaters.

Provided by Shane Martin

Categories     One bowl

Time 30m

Number Of Ingredients 13

1 onion, diced
3 cloves garlic, minced
1 chipotle pepper in adobo sauce finely chopped (with seeds)
2 Tbsp chili powder
2 tsp cumin
2 tsp smoked paprika
1 tsp oregano
1 1/2 cups low sodium vegetable broth
1-28 ounce can of fire roasted tomatoes or 2 14-ounce cans (regular is fine)
2-15 ounce cans of red kidney beans, drained and rinsed
1-15 ounce can of black beans, drained and rinsed
1 tbsp maple syrup
Salt to taste

Steps:

  • Hit the "Saute" button on your Instant Pot. When it's ready add the onions, garlice, chili powder, cumin, smoked paprika, oregano, and chopped chipotle pepper in adobo sauce. Add 2 Tbsp. of water or veggie broth to the pot to prevent sticking if necessary. Give everything a stir let toast for 2 minutes.
  • Add all remaining ingredients to the Instant Pot, stir and make sure everything is well combined, lock the lid, and seal the vent.
  • Set to cook on manual high pressure for 5 minutes.
  • When time is up, do a "quick release" by turning the release valve to "venting" and remove the lid.
  • Sereve in individual bowls with desired toppings.
  • Store in the fridge up to 3 days or in the freezer for a month.

Nutrition Facts : Calories 166 calories, Sugar 3.6 g, Sodium 329 mg, Fat 1.1 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 30.9 g, Fiber 11.4 g, Protein 10 g, Cholesterol 0 mg

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