Name: Instant Pot Vegan Chili
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 teaspoon vegetable oil (5 ml); 3 cloves garlic (minced (9 g)); 1 medium onion (diced (150 g)); 1 green bell pepper (diced (120 g)); 2 medium carrots (diced (100 g)); 2 tablespoons tomato paste (30 g); 2 cups diced tomatoes (411 g); 1 can (15 oz red kidney beans, drained and rinsed (425 g)); 1 can (15 oz black beans, drained and rinsed (425 g)); 1 cup frozen sweet corn kernels (150 g); 3 cups vegetable broth (750 ml); 1 tablespoon smoked paprika (7 g); 2 teaspoons ground cumin (4 g); Salt and pepper to taste

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Instant Pot Vegan Chili is a robust, flavorful dish that proves you don’t need meat to create a satisfying chili. This chunky plant-based soup is packed with beans and veggies and bursts with classic chili flavors. Plus, it’s just 1 point per bowl!

This Instant Pot Vegan Chili is a complete meal in a bowl. Top it with avocado, vegan yogurt, extra corn, diced red onion, baked tortilla chips, lime wedges, and cilantro. These additions not only enhance the flavor but also add visual appeal to the dish.

Hearty and chunky Instant Pot Vegan Chili in a bowl topped with sliced avocado and fresh cilantro.

Why should you try Instant Pot Vegan Chili?

If you’re looking for a breakfast that will keep you satisfied well past noon without snacking or craving sweets, this vegan chili is for you. It’s one of the most filling and nutrient-dense recipes in my collection.
This chili is versatile and pairs well with various other dishes. It’s perfect for breakfast and lunch, though I’d avoid it for dinner as it can be quite heavy. The leftovers are great for meal prep and taste even better the next day.
One of the best features of this recipe is that it can be made almost entirely with canned goods. This approach, which I perfected during the pandemic when I was trying to eat healthily while minimizing grocery trips, makes it an excellent option for quick, nutritious meals using pantry staples.
Instant Pot Vegan Chili is a great way to increase your plant-based protein and fiber intake. The combination of beans and vegetables provides a wide array of nutrients, making it a well-balanced meal that supports your Weight Watchers goals.

Preparation time: 15 minutes

Cooking time: 25 minutes

Servings: 6

Serving size: 1 1/2 cups (355 ml)

1 WW Point Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients:

1 teaspoon vegetable oil (5 ml)
3 cloves garlic, minced (9 g)
1 medium onion, diced (150 g)
1 green bell pepper, diced (120 g)
2 medium carrots, diced (100 g)
2 tablespoons tomato paste (30 g)
2 cups diced tomatoes (411 g)
1 can (15 oz) red kidney beans, drained and rinsed (425 g)
1 can (15 oz) black beans, drained and rinsed (425 g)
1 cup frozen sweet corn kernels (150 g)
3 cups vegetable broth (750 ml)
1 tablespoon smoked paprika (7 g)
2 teaspoons ground cumin (4 g)
Salt and pepper to taste

Instructions:

Set your Instant Pot to the “Sauté” function. Once hot, add 1 teaspoon of vegetable oil and swirl to coat the bottom of the pot.
Add the minced garlic and diced onion to the pot. Sauté for 2-3 minutes, stirring frequently, until the onions become translucent and fragrant.
Add the diced green bell pepper, tomatoes and carrots to the pot. Continue to sauté for another 3-4 minutes, stirring occasionally, until the vegetables start to soften.
Stir in the tomato paste, coating the vegetables evenly. Add the drained and rinsed kidney beans, black beans, and frozen corn to the pot. Stir to combine all ingredients.
Pour in the vegetable broth, ensuring all ingredients are well submerged. Add the smoked paprika and ground cumin, stirring to distribute the spices evenly.
Cancel the “Sauté” function. Secure the Instant Pot lid, ensuring the valve is set to “Sealing” position.
Set the Instant Pot to “Manual” or “Pressure Cook” (depending on your model) on high pressure for 10 minutes.
Once the cooking cycle is complete, allow for a natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure.
Open the lid and stir the chili. Taste and adjust seasoning with salt and pepper as needed.
If the chili is too thin for your liking, set the Instant Pot back to “Sauté” and let it simmer uncovered for 5-10 minutes, stirring occasionally, until it reaches your desired consistency.
Serve hot in bowls. You can top with optional garnishes such as diced avocado, vegan sour cream, chopped cilantro, or a squeeze of lime juice

Aromatics and chopped vegetables sauteing in an instant pot to form the flavor base of the soup.

Beans and corn added to the base of sauteed veggies and aromatics in an Instant Pot.

All soup ingredients submerged in broth and ready for cooking in the Instant Pot.

Variations and Substitutions

Many vegan chili recipes incorporate lentils or soy crumbles to mimic the texture of ground meat. These can be excellent additions if you’re looking for more protein or a heartier texture.
While I love using my Instant Pot for its speed and ability to meld flavors, a slow cooker can take this chili to the next level. The extended cooking time allows the flavors to develop even further, resulting in a richer taste.
Fresh tomatoes work well, but for convenience and consistent flavor, canned tomatoes or tomato paste are great alternatives. They also tend to create a thicker, more concentrated tomato flavor.
Don’t worry if you only have one type of bean on hand. The chili will still be delicious with just black beans or just kidney beans. You could also try combinations like pinto and black beans, or navy and red beans. For a unique twist, consider adding chickpeas or cannellini beans.

Tips and Tricks for Making Instant Pot Vegan Chili

Sautéing the garlic and onions is key to developing a slightly smoky flavor. However, if you’re short on time and want to simply add everything to the pot at once, try adding smoked paprika for a similar effect.
Use canned beans and frozen vegetables to save time. This not only speeds up the cooking process but also ensures you always have the ingredients on hand for a quick meal.
Don’t skimp on the toppings. They not only make the dish more visually appealing but also add extra flavors and textures. A dollop of vegan sour cream, a sprinkle of vegan cheese, or some crushed tortilla chips can take your chili to the next level.
Like all good chilis, this vegan version benefits from a bit of heat. A few dashes of hot sauce or some diced jalapeños can add a nice kick. Balance it out with a squeeze of lime juice for brightness.
If you prefer a thicker chili, let it simmer uncovered in the Instant Pot for a few extra minutes after cooking. This will allow some of the liquid to evaporate, concentrating the flavors and thickening the consistency.

How long would you suggest in a slower cooker? I do not have an instant pot.

Instant Pot Vegan Chili

Why should you try Instant Pot Vegan Chili?

Ingredients:

Instructions:

Variations and Substitutions

Tips and Tricks for Making Instant Pot Vegan Chili