Description
This Instant Pot Vegan Chili is a hearty and flavorful dish that is perfect for a cozy night in. Packed with protein-rich beans and aromatic spices, this chili is a comforting meal that comes together quickly in the Instant Pot.
Ingredients
Units
Scale
For the Chili:
- 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 vegetable broth (low sodium)
- 2 14–ounce cans fire roasted tomatoes (regular is fine)
- 2 15–ounce cans red kidney beans, drained and rinsed
- 1 15–ounce can black beans, drained and rinsed
- 1 Tbsp maple syrup
- Salt to taste
Instructions
- Saute Aromatics: Hit the “Saute” button on your Instant Pot. When it’s ready, add the onions, garlic, 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. Stir and let toast for 2 minutes.
- Add Ingredients: Add all remaining ingredients to the Instant Pot, stir well to combine. Lock the lid and seal the vent.
- Cook: Set to cook on manual high pressure for 5 minutes.
- Release Pressure: When the cooking time is up, do a quick release by turning the release valve to “venting” and remove the lid.
- Serve: Serve in individual bowls with desired toppings. Store leftovers in the fridge for up to 3 days or freeze for up to a month.
Notes
- Feel free to customize this chili with your favorite toppings such as avocado, cilantro, or vegan sour cream.
- This chili can also be served over cooked rice or quinoa for a heartier meal.
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 6g
- Sodium: 650mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 14g
- Protein: 14g
- Cholesterol: 0mg
