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.
Chili is an absolute must for me this time of year when the temperature falls. It’s comforting, warming, satisfying and perfect for watching football. I REALLY love chili! I’ve loved it for a long time.
And, when I’m ready for a bowl of this ultimate vegan chili I want it now! Not last night. Not next week. NOW! And, no vegan chili slow cooker style. Ain’t nobody got time for that. God gave us Instant Pots for a reason.
So, let’s stop wasting time and get to making the best vegan chili recipe EVER! (at least I think it is)
Let me just say, before we get started, one of the things I love most about this Instant Pot Vegan Chili is its no “meat” texture. No tofu. No soy curls. And, no added oils or any other processed ingredients. It doesn’t need any of those things. This vegetarian chili recipe stands tall and doesn’t need any extra help. Now, let’s make it.
Table of Contents
How To Make Instant Pot Vegan Chili
This meatless chili recipe is a freaking masterpiece…if I do say so myself. And, it’s also super simple. So, if you’ve been looking for a recipe for vegetarian chili that will satisfy a lot of people you can finally rest easy. You found it.
Start by hitting the sautee function on your Instant Pot pressure cooker. When it’s ready add your onions, garlic, chipotle pepper, chili powder, cumin, smoked paprika, and oregano.
Stir it all together and make sure the onions and garlic are covered. Let it all toast together for just a couple of minutes. This is how chili gets its flavor. If you’re worrie about the food sticking ou can add a couple of tablespoons of water or vegetable broth.
Now, add your red kidney beans, black beans, diced tomatoes, and maple syrup. Give everything a good stir to make sure it’s well combined. Lock the lid of your Instant Pot and set the timer to 5 minutes. Yes, 5 minutes.
When time is up, do a “quick release” by turning the release valve to “venting” and remove the lid. That’s it! Instant Pot Vegan Chili.
Can You Freeze Vegan Chili
Yes, absolutely! You can store this Vegan Instant Pot Chili in your freezer for up to a month.
How Long Will Instant Pot Vegan Chili Last In The Fridge
This easy vegan chili can be stored in the fridge for 3 days. Personally, I like to let it sit in the refrigerator overnight after making it. The flavors seem to meld together very nicely.
What To Serve With Vegan Chili
- Easy Vegan Tofu Sour Cream
- Vegan Cashew Sour Cream
- Easy Vegan Cornbread
- Healthy Homemade Tortilla Chips
- Diced Avocados
This is easily one of, if not the best, recipes for vegan chili recipes I’ve made. I, for one, believe with all my heart you’re going to LOVE this Instant Pot Vegan Chili. And, it will make you happy too. It’s…
- Full of protein and fiber
- Healthy
- Easy to make
- Quick
- Smoky
- Savory
- Comforting
- Great for sharing
- Gluten free
- Satisfying
- & Absolutely Delicious!
“When” you make this Instant Pot Vegan Chili let me know. Please leave a comment below with a star rating. Be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work.
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Instant Pot Vegan Chili
- Prep Time: 10 mins.
- Cook Time: 20 mins. (including IP warm-up time)
- Total Time: 30 minutes
- Yield: 6–8 servings 1x
- Category: One bowl
- Method: Instant Pot
- Cuisine: Vegan
- Diet: Vegan
Description
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.
Ingredients
- 1
- 3
- 1 chipotle pepper in adobo sauce finely chopped (with seeds)
- 2 Tbsp chili powder
- 2 tsp
- 2 tsp
- 1 tsp
- 1 ½ cups low sodium vegetable broth
- 1–28
- 2–
- 1–
- 1 tbsp
- Salt to taste
Instructions
- 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.
Equipment
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Keywords: vegan chili, instant pot, vegetarian chili recipe, easy vegan chili, one bowl, healthy
Great and easy vegan chili. I served it with your “cheese” grits on top.
★★★★★
Our family loves this recipe – it is my go to for chili, great alone or on a baked potato, so delicious. Thanks, Shane!
★★★★★
Thank you so much!
This is a delicious recipe that my whole family (veg and non-veg) loves! We eat it in bowls, on nachos, atop hotdogs (veggie or other) or on a split baked potato. It has a depth of flavor and can stand up to any traditional chili recipe.
Thanks, Shane! This is a standard in our home !
★★★★★
Second time making this and it is so easy, and so good. Thank you!
★★★★★
Thank you! So glad you enjoyed it:)
This recipe was so easy and really delicious. I only had 1 can of kidney beans so I subbed a can of small red beans for the other. Also, I forgot to add the maple syrup before starting the instant pot. Added it as soon as I opened it and the chili was still great.
Thank you.
★★★★★
Oh yeah! This chili is GREAT! Before I went WFPB beans DID NOT go in chili. Now they have to and this recipe has all the flavor of the chili in my previous life! Instead of sour cream we put in some of your ranch dressing. It is awesome! Thank you!!
★★★★★
I love this recipe as do my vegetarian sons and non vegetarian husband!
I’m not a big kidney bean fan so I changed the proportions of beans around and have also made with other beans, depending what’s in pantry, I also added sliced carrots for additional sweetness & texture and cut back on Chipotle just for our tastes.
But definitely a go to and comfort recipe! Thank you
★★★★★
Just made the chili. It is really good! Very easy. Next time I’ll make a double batch. Thank you!
★★★★★
Awesome, Sheryl!!!
This is my go-to Chili recipe! I love how versatile it is too. The recipe as-written is so tasty, but sometimes I’ll throw in a chopped red bell pepper and celery just for variety. Yummy!
★★★★★
Praise be the chipotle pepper in adobo, love the heat and flavor this brings to this chili. Easy to throw together this affordable and delicious weeknight meal!
★★★★★
Made this chili with the tofu sour cream and avocados as toppings and your vegan cornbread as a side. Everything turned out so good! Looking forward to leftovers for lunch tomorrow!
★★★★★
If I doubled the recipe would the cook time increase? Also, would I be able to fit it in my instant pot? Thanks!
The cooking time will stay the same. The size of your Instant Pot will determine if it will all fit.
I made this chili last night and it was soooooo good! And even better the next day for breakfast. Chipolte peppers and maple syrup in chili? Who knew!
I’ve tried some other instapot vegan chili recipes and they were good, but this recipe is my new go to. And you know it’s good chili when the meat eaters in the house don’t comment about the lack of meat!
★★★★★
Mori, that is awesome!!! Thanks so much for reaching out.
Loved this chili! Super easy and delicious! Made it with your cornbread recipe and enjoyed it for a few meals.
★★★★★
I am looking forward to trying this recipe. In the ingredients list after the oregano, you list 1 1/2 cups, but what is the ingredient for the 1 1/2 cups?
Apologies, my browser wasn’t showing the ingredient, when I returned to the site, I see it.
Very flavorful and simple to make! Don’t even miss the meat. Thanks for the delicious healthy recipe!
★★★★★
Thank you so much!
Made this for dinner tonight. It was so delicious that I think I have to make it again tomorrow!! Thank you for the great recipes.
★★★★★
This has become a go to recipe for our household- both vegetarians and a meat eater. I’ve added carrots and changed the proportion of black beans to kidney ( also used other beans depending what I had available) and an extra 5-8 minutes cooking time. Served with a polenta bread- love this meal! Thanks
★★★★★
Sounds amazing, Joanne! Love the changes. Thanks for sharing. Blessings.
Love this! And it’s great when I can find all the ingredients at the store. I used a small chipotle pepper From the can because I was nervous about the level of heat, and ended up with almost no heat. I appreciate that I can put more in next time and I won’t be scared. It’s so delicious!
★★★★
That’s awesome, Debbie! Thanks for reaching out.
This is a fabulous recipe! I made it for my dinners this week, and it is filling and satisfying – especially since I haven’t been feeling well this week. I made it on the stovetop. I had a can of fire roasted tomatoes with green chiles which I pureed for about five seconds in my Nutribullet to make more of a “sauce” – I have severe texture issues sometimes and particularly with “mushy” tomatoes. 🙂 I then added probably a cup or so of water. (I don’t measure much with my cooking!) I used one can each kidney and black beans, then added about 1/4 cup split red lentils I had hanging around in the pantry. No chipotle pepper, but plenty of chili seasoning, some extra cumin, smoked paprika, minced garlic, dash of red pepper flakes and cayenne for a little back heat, and it turned out delicious. I like it spicy! Thank you for your recipes, I’m so glad I found your site! I’ve begun using several of your recipes as jumping off points for my own concoctions. Keep ‘em coming!
★★★★★
Awesom! I hope you’re feeling better.
Hey Shane! Love this recipe! I forgot to grab maple syrup. Should I leave it out or can I substitute for agave?
Feel free to use the agave or leave it out for a more savory chili. Thanks for reaching out!
I made this today and I don’t know what I did wrong but it’s more soupy instead of thick. What could I do to make it thicker? I have leftover brown basmati rice?
Try adding 1/4 cup of masa or whole wheat flour. That should help it. Sorry about that. This is the first comment I’ve gotten with about this issue. I hope this helps.
I’m hoping to make this for a Super Bowl party but I have a question. Someone at the party is really sensitive to spicy things after having chemo. Is this a spicy (hot) chili? If it is, any ideas on what to swap?
Hi, Cheri! I wouldn’t say it is “over the top” spicy but it does have a little kick. The best way to cut back on the spice would be to simply leave out the chipotle pepper. That’s what gives it the kick. I’m glad you’re making it and hope you enjoy it. Good luck!
★★★★★
Hi Shane ! I have a 7.5 oz can of chilis in adobo sauce. It says a serving is 2 Tablespoons. How much should I use ? Can I freeze the rest of the can for another day, another cjili ? Thank you 🙂
Hi, Irina. You will use one chili from the can and chop it very fine or you can use 1 Tbsp. of the just the adobo sauce if you prefer. We usually just cover the can and store it in the fridge until we’re ready to use again:) It keeps for a while. Hope this helps.
Thank you, Shane ! I made your chili with your cornbread for dinner last night ! Both were AMAZING ! I used twice the chipotles in adobo LOL So delicious ! You were right — this is THE chili recipe ! <3
★★★★★
Thank you! I’m so glad you enjoyed it. (I also like extra chipotles. LOL!)
Shane.
This is yet another fabulous recipe! Thank you! We loved the flavors and ratio of beans to soup. I used to make a chili recipe from America’s Test Kitchen (with hamburger) before we went WFPB. It was one of those temptation recipes that haunted my food dreams. Not any more! Your recipe is very similar in taste and so much easier – and of course, healthier! I think it’s important to try a recipe as written if you’re going to rate it and then try variations. On occasion I will incorporate a few readers’ comments for fun, like adding carrots or mushrooms, but the original is a winner!
One of your readers asked about freezing chipolte peppers. I used to leave them out of recipes because I would always end up using one or two from the can and eventually throwing the rest away. Such a waste! I finally tried freezing them in a small ziplock baggie and smashing it flat. Once frozen I store it right inside the freezer door next to my roasted garlic and fresh ginger root. When I need a chipotle, for a recipe I just break off a piece and put the rest right back in the freezer. It works great and I no longer fret about waste or miss out on the wonderful flavor!
Thanks for sharing your love of good food!
★★★★★
Shane, I had to let you know that I made your recipe for the chili. Oh my goodness, I loved it and so did my husband. It is so quick and easy and delicious. I am making a bigger batch this afternoon. I plan on having this apart of our meal plan for our 60 th Anniversary celebration. The absence of meat isn’t noticeable, it is just super. Thank you!
Wow, Gayle! Thank you so much and CONGRATULATIONS! 60 YEARS! That is so amazing and encouraging. Blessings.
I really want to try this recipe. Can you recommend another way to get chipotle peppers in Adobe sauce or an alternative. Every thing I’ve found in store has tons of chemicals and preservatives in them. I’m currently expecting and I want to avoid that. Thank you 😊
Hi, Melissa. If you can’t find a good one just eliminate this ingredient and use a little extra smoke paprika and a pinch or two of cayenne. Should do just fine. Congrats! Hope you enjoye the recipe. Blessings.
★★★★★
I made this for dinner tonight and loved it! Shane, I’m so glad I saw your beer bread recipe (which I made a few days ago) and started following you.
★★★★★
Awww, thank you so much, Lynn! I’m so glad you’re here and Happy New Year!
Everyone loved it, even the one who panicked when I suggested going vegan again in the New Year!
★★★★★
Wow, that’s awesome, Peggy! I’m so glad you all enjoyed it and Happy New Year!
Love this recipe. I’ve added carrots and prefer changing the ratio of black beans to kidney beans. I’ve also found that increasing time helps ensure the carrots are cooked and the chili is the thickness we prefer. Yummy- served with polenta bread!
★★★★★
Thanks, Joanne! Happy New Year!
Just made this, it’s delicious!
Thank you!
Patricia
★★★★★
Thank you, Patricia! Happy New Year!!!
Nice seasoning. I added frozen corn and leftover brown rice for a touch of sweetness and a bit more body.
★★★★
Very nice. Glad you enjoyed it. Happy Holidays!
Just found your site last week and love it! I made this chili and your corn bread tonight and both were excellently! My husband and I have been WFPB for two years and your corn bread is the first real success I’ve had in taste and texture. I also made your cauliflower walnut taco filling for a party and everyone raves about it. Thanks for the great recipes. I’m excited again about cooking.
★★★★★
Jill, that is awesome! I love hearing things like this…and pumped you like cooking again. That’s what it’s all about. Blessings.
Me again…twice in one day. I made this today as well. I added some mushrooms and served over spaghetti squash. Sooooo good. Keep them coming!
★★★★★
Haha, hey, Jill! Reach out as often as you desire:) I LOVE it.
Please check the time for pressure cooking your chili. The narrative says 3 minutes, but your recipe is showing 5 minutes as the pressure cooking time. Is it 3 or 5 minutes?
Lock the lid of your Instant Pot and set the timer to 3 minutes. Yes, 3 minutes. (narrative)
Set to cook on manual high pressure for 5 minutes. (recipe)
Wayne, thanks!!! It should be 5 minutes, the 3 is a typo. Thanks for catching it…changing now!!!
Can you make this on the stove top?
Thanks!
Yes, absolutely! Preheat a large pot over medium-high heat, throw in the onion, garlic, chipotle pepper, chili powder, cumin, paprika, and oregano and toast for a minute or two. Add remaining ingredients, reduce heat to a simmer, and let cook for about 30-45 minutes. Good luck!
Absolutely love the smell and taste of this simple recipe. I make different chilis all the time-this one is a “make again”!
★★★★★
Wow, Susan! Thank you so much!!! I’m glad it’s finally cold enough to make and enjoy:) Blessings.
I want to try this, but could you use chipotle powder instead of the chipotle peppers in Adobo sauce? Also, I don’t like things too spicy (hot) . Will this be okay for me too.? My husband does like spicy things, but maybe he could add spicey stuff to his servings?
This was wonderful! And you are right, so much better the second day!!
★★★★★
Thank you, Jennifer! I’m so glad you enjoyed it. Yes, the second day is my favorite day:)
Can’t wait to try this out for our neighborhood chili cook off this weekend! Do you think it’ll be okay to double the recipe?
YES! We actually doubled last week and it worked great. Good luck and I hope everyone enjoys it.
Thanks!!
We loved this Chili. So easy to make and super healthy. Loved the Smokey chipotle flavour!
★★★★★
Excellent meal! Flavors were well developed and so filling!!
★★★★★
Thank you, Amy!!! I hope you guys are well.
In the recipe – I think you mean “finely” chopped… not finally chopped chipotle pepper. Can’t wait to try this recipe. Looks delicious! 🙂
Uh, that’s exactly what I meant. I’m not a great “proof reader”. LOL! Thank you for catching it. Blessings.
This Chili was very tasty. I loved it . My husband said” There’s no Hamburg in here.” Oh well ! He had 2 bowls. He liked it too.
Haha, that is awesome, Maureen! Thanks so much for letting me know and I’m so glad you enjoyed it. If you wouldn’t mind I’d really appreciate you rating it with the “stars”. It helps me and others with Google:) Blessings.
WOW! So easy and delicious. THE BEST!!!
★★★★★