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    Home » Recipes

    Instant Pot Vegan Chili

    Jump to Recipe·Print Recipe

    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.

    Bowl of chili.

    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)

    Chili in an Instant Pot.

    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
    • Can You Freeze Vegan Chili
    • How Long Will Instant Pot Vegan Chili Last In The Fridge
    • What To Serve With Vegan Chili
    • Instant Pot Vegan Chili

    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.

    Instant Pot Vegan Chili.

    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.

    Two bowls of plain chili.

    When time is up, do a “quick release” by turning the release valve to “venting” and removing 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.

    Two bowls of Instant Pot Vegan Chili with avocado and sour cream.

    What To Serve With Vegan Chili

    • Easy Vegan Tofu Sour Cream
    • Vegan Cashew Sour Cream
    • Easy Vegan Cornbread
    • Healthy Homemade Tortilla Chips
    • Diced Avocados
    Bowl of chili with avocado on top.

    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.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Instant Pot Vegan Chili

    ★★★★★

    4.9 from 42 reviews

    Print Recipe

    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.

    • Total Time: 30 minutes
    • Yield: 6–8 servings 1x

    Ingredients

    Scale
    • 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 ½ cups of vegetable broth (low sodium)
    • 2 14-ounce cans of fire roasted tomatoes (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

    Instructions

    1. 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.
    2. Add all remaining ingredients to the Instant Pot, stir and make sure everything is well combined, lock the lid, and seal the vent.
    3. Set to cook on manual high pressure for 5 minutes.
    4. When time is up, do a “quick release” by turning the release valve to “venting” and remove the lid.
    5. Sereve in individual bowls with desired toppings.
    6. Store in the fridge up to 3 days or in the freezer for a month.

    Equipment

    Instant Pot

    Buy Now →
    • Author: Shane Martin
    • Prep Time: 10 mins.
    • Cook Time: 20 mins. (including IP warm-up time)
    • Category: One bowl
    • Method: Instant Pot
    • Cuisine: Vegan
    • Diet: Vegan

    Nutrition

    • Serving Size:
    • Calories: 276
    • Sugar: 6 g
    • Sodium: 354.5 mg
    • Fat: 1.9 g
    • Carbohydrates: 51.5 g
    • Fiber: 19.1 g
    • Protein: 16.7 g
    • Cholesterol: 0 mg

    Keywords: vegan chili, instant pot, vegetarian chili recipe, easy vegan chili, one bowl, healthy

    THANKS SO MUCH FOR YOUR SUPPORT!

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    CLICK here to donate and show your support!

    « Vegan Pumpkin Pie Overnight Oats
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    Reader Interactions

    Comments

    1. Rowan

      February 02, 2023 at 9:49 pm

      Quick question! What size instant pot is this recipe intended for? I just want to be sure I get the measurements right before I try it!

      Reply
      • Shane Martin

        February 03, 2023 at 2:02 pm

        It’s the 6-quart I believe. But, should work in any size but the tiny one.

        Reply
    2. Paula

      January 13, 2023 at 7:17 pm

      Made this tonight, and It is delicious! This is definitely going to be my “go to” chili recipe from now on. It’s easy to make, adaptable, and so flavorful! Thank you for another winner! I love your recipes.

      ★★★★★

      Reply
    3. Sandie

      December 28, 2022 at 12:37 pm

      I had almost despaired of finding WFPB SIMPLE recipes until I found your site! Thank you SO much for all of the work you do making regular food WFPB and non oil!! Unfortunately the majority of vegan recipes on many sites regularly have 15 -20 ingredients, and the reviews complain of bland tastes or of ingredients that you need to scale Mt Everest to find! The chili recipe was perfect just as written! It had the exact amount of heat, and I am eager to try the rest of your recipes. I will chime in 100% with everyone else needing doable recipes that are easy to prepare, are tasty, and easy to shop for locally. Your site fills a VERY definite need – keep it up!!

      ★★★★★

      Reply
      • Shane Martin

        December 28, 2022 at 11:15 pm

        Sandie, that is so very kind and I appreciate your encouragement more than you know. Please never hesitate to reach out with any questions or comments. Blessings and peace.

        Reply
    4. Eric

      October 24, 2022 at 9:29 pm

      Shane – is there a substitute for the chipotle pepper? ThankYou!

      Reply
      • Shane Martin

        October 25, 2022 at 4:49 pm

        You could leave it out. It’s more for flavor and heat. Some people don’t like the heat.

        Reply
    5. Angela Moon

      October 17, 2022 at 5:20 pm

      Ok, Shane…I love chili, but I know when we have a chili contest at our church, it’s all about who can get it the hottest! I don’t mind a little kick, but definitely want to be able to eat it and taste the flavors and not just have my tongue on fire, lol
      (For instance, I usually make a double batch of your sausage patties so I can leave out some of the e cayenne on mine 😜)
      So , how do you think this compares in the heat category? Maybe rated on a 1-5 scale?

      Reply
      • Shane Martin

        October 18, 2022 at 10:20 am

        I tend to like spicy but I would say this is a 2.

        Reply
        • Angela Moon

          October 19, 2022 at 12:00 am

          I can handle a 2 🙂

          Reply
    6. Robin

      May 27, 2022 at 10:03 pm

      Has become a favorite. But what is the Serving Size for the Nutritional content listed? Thank you Shane.

      ★★★★

      Reply
      • Shane Martin

        May 28, 2022 at 11:39 pm

        1 cup.

        Reply
        • Rob

          May 31, 2022 at 1:15 pm

          Thank you Shane

          ★★★★

          Reply
          • Shane Martin

            June 01, 2022 at 12:48 am

            My pleasure. Blessings.

            Reply
    7. Nancy Nurse

      May 25, 2022 at 6:10 am

      Making this as we speak, but question: whenever I put tomatoes in my Instant Pot, everything sticks and the warning beep goes off…. what is the secret please Shane?

      Reply
      • Shane Martin

        May 25, 2022 at 7:15 pm

        You shouldn’t have a problem with that happening in this recipe if you follow the order laid out in the recipe. Let me know how it turns out.

        Reply
    8. Angela Goodson

      January 29, 2022 at 11:45 am

      Just wondering if I started from dried beans, if you’d cook the recipe with dried for the time suggested for kidney beans (28 min) or cook the beans prior and then make as per recipe? I have soooooo many Rancho Gordo beans. Lol! This chili looks amazing!

      Reply
      • Shane Martin

        February 03, 2022 at 6:58 am

        I would cook the beans first then add them to the chili recipe.

        Reply
    9. Claire Gardiner

      January 26, 2022 at 6:20 pm

      I don’t have an Instant Pot. Can this just be made on the stove by heating up all the ingredients? Any changes need to be made w/o an IP??? Looks and sounds delicious and everyone’s comments have me anxious to try this!!!

      Reply
      • Shane Martin

        February 03, 2022 at 6:53 am

        Hi, Claire! You can totally make this on the stove. Just follow the same instructions and let it cook/simmer for about an 30 mins. to 1 hour.

        Reply
    10. Mary from Cary

      January 11, 2022 at 9:01 am

      We don’t like chipotle peppers, but I didn’t want that to stand in the way of trying another of your wonderful vegan recipes. So, I substituted one dried guajillo pepper, one diced red pepper, and one minced jalapeno. After releasing the pressure, I added 1 cup of thawed frozen corn. Other than that, I made the recipe exactly as you instructed. We topped it with chopped scallions and diced avocado. The combination of spices, tomatoes and beans in this recipe are superb! My family loved it and I will make this the basis of all chilis I make in the future. Thank you!

      ★★★★★

      Reply
      • Shane Martin

        January 11, 2022 at 11:04 pm

        That’s awesome, Mary! Thank you for sharing.

        Reply
    11. Louise

      November 09, 2021 at 1:55 pm

      Yum! I didn’t even add salt and this was delish! Was glad I made your sour cream too, though, haha! (Possibly due to using chipotle paste and guessing a teaspoon was the right amount). I love how straightforward this is and I’ll be making it again for sure. Thank you, Shane.

      ★★★★★

      Reply
    12. Heather

      October 26, 2021 at 9:11 am

      This is now our favorite chili recipe! Amazing flavor!!!

      ★★★★★

      Reply
      • Shane Martin

        October 27, 2021 at 7:54 am

        Awww, thank you so much!

        Reply
    13. Susan

      July 01, 2021 at 12:47 pm

      Great and easy vegan chili. I served it with your “cheese” grits on top.

      ★★★★★

      Reply
    14. Joan Campbell

      June 21, 2021 at 8:11 am

      Our family loves this recipe – it is my go to for chili, great alone or on a baked potato, so delicious. Thanks, Shane!

      ★★★★★

      Reply
      • Shane Martin

        June 22, 2021 at 7:30 pm

        Thank you so much!

        Reply
    15. Celia Evans

      May 04, 2021 at 4:33 pm

      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 !

      ★★★★★

      Reply
    16. Randi

      February 04, 2021 at 6:32 pm

      Second time making this and it is so easy, and so good. Thank you!

      ★★★★★

      Reply
      • Shane Martin

        February 04, 2021 at 8:31 pm

        Thank you! So glad you enjoyed it:)

        Reply
    17. Martha

      January 28, 2021 at 7:57 am

      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.

      ★★★★★

      Reply
    18. Sharon Vega

      January 09, 2021 at 7:17 pm

      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!!

      ★★★★★

      Reply
    19. Joanne

      November 04, 2020 at 12:27 pm

      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

      ★★★★★

      Reply
    20. Sheryl

      October 18, 2020 at 3:34 pm

      Just made the chili. It is really good! Very easy. Next time I’ll make a double batch. Thank you!

      ★★★★★

      Reply
      • Shane Martin

        October 19, 2020 at 10:34 am

        Awesome, Sheryl!!!

        Reply
    21. Lindsay

      October 15, 2020 at 8:04 pm

      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!

      ★★★★★

      Reply
    22. Ellen

      September 30, 2020 at 8:57 pm

      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!

      ★★★★★

      Reply
    23. Donna

      September 30, 2020 at 8:48 pm

      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!

      ★★★★★

      Reply
    24. Emily

      September 28, 2020 at 12:04 pm

      If I doubled the recipe would the cook time increase? Also, would I be able to fit it in my instant pot? Thanks!

      Reply
      • Shane Martin

        September 28, 2020 at 4:34 pm

        The cooking time will stay the same. The size of your Instant Pot will determine if it will all fit.

        Reply
    25. Mori

      September 23, 2020 at 11:32 am

      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!

      ★★★★★

      Reply
      • Shane Martin

        September 23, 2020 at 11:51 am

        Mori, that is awesome!!! Thanks so much for reaching out.

        Reply
    26. Abby

      July 22, 2020 at 11:58 am

      Loved this chili! Super easy and delicious! Made it with your cornbread recipe and enjoyed it for a few meals.

      ★★★★★

      Reply
    27. Shauna

      July 15, 2020 at 3:30 pm

      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?

      Reply
      • Shauna

        July 15, 2020 at 3:32 pm

        Apologies, my browser wasn’t showing the ingredient, when I returned to the site, I see it.

        Reply
    28. Shawon Blythe

      July 14, 2020 at 6:57 pm

      Very flavorful and simple to make! Don’t even miss the meat. Thanks for the delicious healthy recipe!

      ★★★★★

      Reply
      • Shane Martin

        July 14, 2020 at 7:12 pm

        Thank you so much!

        Reply
    29. Julie

      June 24, 2020 at 7:13 pm

      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.

      ★★★★★

      Reply
    30. Joanne Bender

      April 30, 2020 at 5:26 pm

      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

      ★★★★★

      Reply
      • Shane Martin

        April 30, 2020 at 7:43 pm

        Sounds amazing, Joanne! Love the changes. Thanks for sharing. Blessings.

        Reply
    31. Debbie

      March 28, 2020 at 1:28 pm

      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!

      ★★★★

      Reply
      • Shane Martin

        March 29, 2020 at 11:30 am

        That’s awesome, Debbie! Thanks for reaching out.

        Reply
    32. Erika

      March 19, 2020 at 12:31 pm

      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!

      ★★★★★

      Reply
      • Shane Martin

        March 19, 2020 at 2:37 pm

        Awesom! I hope you’re feeling better.

        Reply
    33. Erin Tweed

      February 20, 2020 at 3:39 pm

      Hey Shane! Love this recipe! I forgot to grab maple syrup. Should I leave it out or can I substitute for agave?

      Reply
      • Shane Martin

        February 21, 2020 at 3:48 pm

        Feel free to use the agave or leave it out for a more savory chili. Thanks for reaching out!

        Reply
    34. Tina

      February 07, 2020 at 4:05 pm

      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?

      Reply
      • Shane Martin

        February 07, 2020 at 8:48 pm

        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.

        Reply
    35. Cheri

      January 29, 2020 at 2:03 pm

      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?

      Reply
      • Shane Martin

        January 29, 2020 at 2:15 pm

        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!

        ★★★★★

        Reply
    36. Irina Ivon

      January 21, 2020 at 3:06 am

      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 🙂

      Reply
      • Shane Martin

        January 21, 2020 at 11:55 am

        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.

        Reply
        • Irina Ivon

          January 22, 2020 at 6:57 pm

          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

          ★★★★★

          Reply
          • Shane Martin

            January 22, 2020 at 10:46 pm

            Thank you! I’m so glad you enjoyed it. (I also like extra chipotles. LOL!)

            Reply
        • Ellen

          December 23, 2020 at 7:25 pm

          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!

          ★★★★★

          Reply
    37. Gayle

      January 13, 2020 at 5:11 pm

      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!

      Reply
      • Shane Martin

        January 14, 2020 at 11:40 am

        Wow, Gayle! Thank you so much and CONGRATULATIONS! 60 YEARS! That is so amazing and encouraging. Blessings.

        Reply
    38. Melissa

      January 06, 2020 at 10:21 am

      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 😊

      Reply
      • Shane Martin

        January 06, 2020 at 3:24 pm

        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.

        ★★★★★

        Reply
        • Kate

          September 06, 2022 at 7:18 pm

          My go to chili recipe! My boyfriend is a meat eater and this is his favorite too. It’s become a staple in our home. Would definitely recommend!

          ★★★★★

          Reply
          • Shane Martin

            September 07, 2022 at 7:03 am

            thank you so much!

            Reply
    39. Lynn

      January 03, 2020 at 7:09 pm

      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.

      ★★★★★

      Reply
      • Shane Martin

        January 04, 2020 at 10:30 pm

        Awww, thank you so much, Lynn! I’m so glad you’re here and Happy New Year!

        Reply
    40. Peggy

      January 03, 2020 at 4:07 pm

      Everyone loved it, even the one who panicked when I suggested going vegan again in the New Year!

      ★★★★★

      Reply
      • Shane Martin

        January 04, 2020 at 10:30 pm

        Wow, that’s awesome, Peggy! I’m so glad you all enjoyed it and Happy New Year!

        Reply
    41. Joanne

      January 02, 2020 at 7:59 pm

      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!

      ★★★★★

      Reply
      • Shane Martin

        January 03, 2020 at 10:50 am

        Thanks, Joanne! Happy New Year!

        Reply
    42. Patricia Reese

      December 31, 2019 at 3:58 pm

      Just made this, it’s delicious!
      Thank you!

      Patricia

      ★★★★★

      Reply
      • Shane Martin

        January 01, 2020 at 10:47 am

        Thank you, Patricia! Happy New Year!!!

        Reply
    43. Julie Gorham

      December 06, 2019 at 12:49 pm

      Nice seasoning. I added frozen corn and leftover brown rice for a touch of sweetness and a bit more body.

      ★★★★

      Reply
      • Shane Martin

        December 06, 2019 at 4:52 pm

        Very nice. Glad you enjoyed it. Happy Holidays!

        Reply
    44. Jill

      November 30, 2019 at 11:31 pm

      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.

      ★★★★★

      Reply
      • Shane Martin

        December 01, 2019 at 1:13 pm

        Jill, that is awesome! I love hearing things like this…and pumped you like cooking again. That’s what it’s all about. Blessings.

        Reply
    45. Jill

      November 16, 2019 at 4:40 pm

      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!

      ★★★★★

      Reply
      • Shane Martin

        November 17, 2019 at 11:38 am

        Haha, hey, Jill! Reach out as often as you desire:) I LOVE it.

        Reply
    46. Wayne

      November 10, 2019 at 7:41 pm

      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)

      Reply
      • Shane Martin

        November 10, 2019 at 8:31 pm

        Wayne, thanks!!! It should be 5 minutes, the 3 is a typo. Thanks for catching it…changing now!!!

        Reply
    47. Sharon Outlaw

      November 10, 2019 at 2:36 pm

      Can you make this on the stove top?
      Thanks!

      Reply
      • Shane Martin

        November 10, 2019 at 8:38 pm

        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!

        Reply
    48. Susan

      November 06, 2019 at 8:11 am

      Absolutely love the smell and taste of this simple recipe. I make different chilis all the time-this one is a “make again”!

      ★★★★★

      Reply
      • Shane Martin

        November 06, 2019 at 12:35 pm

        Wow, Susan! Thank you so much!!! I’m glad it’s finally cold enough to make and enjoy:) Blessings.

        Reply
        • Linda P

          October 23, 2020 at 8:33 pm

          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?

          Reply
    49. Jennifer Ringgold

      October 24, 2019 at 8:19 pm

      This was wonderful! And you are right, so much better the second day!!

      ★★★★★

      Reply
      • Shane Martin

        October 24, 2019 at 9:36 pm

        Thank you, Jennifer! I’m so glad you enjoyed it. Yes, the second day is my favorite day:)

        Reply
    50. Lindsay

      October 24, 2019 at 11:20 am

      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?

      Reply
      • Shane Martin

        October 24, 2019 at 1:08 pm

        YES! We actually doubled last week and it worked great. Good luck and I hope everyone enjoys it.

        Reply
        • Lindsay

          October 24, 2019 at 1:29 pm

          Thanks!!

          Reply
    51. Ash

      October 21, 2019 at 8:48 pm

      We loved this Chili. So easy to make and super healthy. Loved the Smokey chipotle flavour!

      ★★★★★

      Reply
    52. Amy Wilcox

      October 20, 2019 at 5:58 pm

      Excellent meal! Flavors were well developed and so filling!!

      ★★★★★

      Reply
      • Shane Martin

        October 20, 2019 at 8:32 pm

        Thank you, Amy!!! I hope you guys are well.

        Reply
    53. Ella

      October 20, 2019 at 8:38 am

      In the recipe – I think you mean “finely” chopped… not finally chopped chipotle pepper. Can’t wait to try this recipe. Looks delicious! 🙂

      Reply
      • Shane Martin

        October 20, 2019 at 8:31 pm

        Uh, that’s exactly what I meant. I’m not a great “proof reader”. LOL! Thank you for catching it. Blessings.

        Reply
    54. Maureen

      October 16, 2019 at 10:30 pm

      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.

      Reply
      • Shane Martin

        October 16, 2019 at 10:31 pm

        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.

        Reply
    55. Mike

      October 16, 2019 at 6:30 am

      WOW! So easy and delicious. THE BEST!!!

      ★★★★★

      Reply

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