This vegan chili is big on flavour while requiring minimal time and effort. The Instant Pot makes it extra quick and easy, while some "secret weapon" ingredients adds depth and richness to this vegetable loaded chili.
- 1 (28-oz/800 ml) can of whole tomatoes
- 3 tbsp (45 ml) vegan butter or olive oil
- 1 cup (130 grams) chopped yellow onion (approx. 1 onion)
- 3 cloves garlic, minced
- ½ tbsp (15 ml) all-purpose flour
- 1½ - 2 tbsp homemade chili powder blend (or substitute store bought)
- 1 tsp (5 ml) paprika
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) dried oregano
- ½ tsp (2.5 ml) ground coriander
- ½ tsp (2.5 ml) garlic powder
- ½ tsp (2.5 ml) onion powder
- ¼ tsp (1.25) cayenne
- ⅛ tsp ground cloves
- 2 cups (500 ml) vegetable broth
- 1 (10-oz/285 ml) can sliced mushrooms, drained and rinsed (approx. 1 cup)
- ½ cup (80 grams) chopped celery (approx. 1 rib)
- ½ cup (75 grams) chopped carrot (approx. 1 carrot)
- ⅔ cup (100 grams) chopped green bell pepper (approx. ½ pepper)
- 1 tbsp (15 ml) soy sauce
- ½ tbsp (7.5 ml) dark brown sugar
- 1 tbsp (8 grams) of chopped dark chocolate
- 1 (19-oz/540 ml) can cooked red kidney beans, drained and rinsed (approx. 2 cups)
- 1 (19-oz/540 ml) can cooked black beans, drained and rinsed (approx. 1 cup)
- 1 cup (130 grams) or more of vegan ground “beef”
(I recommend Gardein Beefless Ground)
- Salt, to taste
- Black pepper, to taste
- Drain half of the liquid from the canned tomatoes. Pour half of the tomatoes into a blender and blend smooth. Add the remaining tomatoes and blend briefly, just long enough to chop the tomatoes without blending them smooth.
- Turn your Instant Pot to the “Sauté” setting on “Normal”. Once hot, add the vegan butter. When the butter begins to sizzle, add the onion, garlic, flour, and spices. Cook for 2 minutes.
Note: The chili powder blend aroma is strong at this stage but will mellow significantly throughout the cooking process.
- Stir in the blended tomatoes, vegetable broth, mushrooms, celery, carrot, green pepper, soy sauce, brown sugar, and dark chocolate. Close the Instant Pot lid securely, (with valve is set to “Sealing”) and switch to “Manual” mode (the pressure cooking mode) and set time for 6 minutes.
- Once the cook time has completed, carefully release the pressure manually (be sure to keep the stream of steam away from your face and hands.) Once it’s safe to do so, open the lid.
- Turn the Instant Pot back to the “Sauté” setting on “Normal”. Add the kidney beans, black beans, and vegan ground “beef”. Simmer, stirring regularly, until the desired consistency is reached.
- Taste and adjust the seasoning.
Store in the refrigerator for up to 4 days. Reheat on stovetop (preferred) or in microwave. Freezer-friendly.
Making the chili on a stovetop: In a large, thick bottomed pot, follow most of the directions as written. Instead of pressure cooking, simmer the chili until vegetables are tender. Once the vegetables are tender, add kidney beans, black beans, and vegan ground “beef”. Cook until the beans are warmed through. Taste and adjust the seasoning. The Instant Pot loses very little moisture during cooking so you may need to add some water to achieve your desired consistency.
Replacing vegan ground “beef”: You can replace the vegan ground “beef” with an extra 1 cup of cooked black beans (or other cooked beans), crumbled tofu, reconstituted TVP (textured vegetable protein), or cooked rice or grains. If you add cooked rice/grains, they’ll continue to soak up liquid causing the chili to become extra thick.
Keywords: vegan instant pot chili