Incredibly Delicious Vegan Chili
Packed with veggies, spices, and beans, this hearty vegan chili will knock your socks off! Easy to make in the stove or Instant Pot, and perfect for feeding a crowd.
Servings: 8
Calories: 246kcal
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 medium carrots, diced
- 5 garlic cloves, minced
- 2 tablespoons mild chili powder
- 2 tablespoons ground cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper, or to taste
- 1 cup water (Instant Pot only)
- 3 (14 ounce or 400 gram) cans fire roasted tomatoes (regular canned tomatoes work too!)
- 1 (14 ounce or 400 gram) cans black beans, drained and rinsed
- 1 (14 ounce or 400 gram) can kidney beans, drained and rinsed
- 1 (14 ounce or 400 gram) can pinto beans, drained and rinsed
- 1 ½ cups frozen corn, thawed
- ¼ cup tomato paste (Instant Pot only, optional)
- Salt and pepper, to taste
Instructions
Stovetop Instructions
- Coat the bottom of a large pot with the oil and place it over medium heat.
- Give the oil a minute to heat up, then add the onion, peppers, and carrots. Sweat the veggies until they begin to soften, about 10 minutes, stirring frequently.
- Stir in the garlic, chili powder, cumin, paprika, and cayenne. Continue cooking and stirring until the mixture becomes very fragrant, about 1 minute.
- Stir in the beans and tomatoes along with their juices. Bring the chili to a boil, lower the heat and let it simmer for about 30 minutes, until the veggies are soft and the chili has thickened, stirring occasionally.
- Stir in the corn and cook the chili for another minute, just to heat the corn.
- Remove the pot from heat and season the chili with salt and pepper to taste.
- Ladle into bowls and serve.
Instant Pot Method
- Press the "sauté" button on your Instant Pot then add the oil.
- Give the oil a minute to heat up, then add the onion, bell peppers and carrots.
- Sweat the vegetables for about 5 minutes, until they begin to soften up.
- Add the garlic, chili powder, cumin, paprika, and cayenne pepper. Continue cooking until the mixture becomes very fragrant, about 1 minute. Hit the "cancel" button.
- Stir in the water. Add the tomatoes, then and add the beans on top of the tomatoes. Do not stir.
- Place the lid on your Instant Pot and set the valve to the "sealing" position. Press the "pressure cook" or "manual" button and set the pressure to high. Set the chili to cook for 10 minutes.
- When the chili has finished cooking, carefully move the valve to the "venting" position. Let the pressure release completely.
- Remove the lid from the Instant Pot and stir in the corn and tomato paste, if using. Let the chili sit for a bit to thicken up, if desired.
- Season the chili with salt and pepper to taste.
- Ladle into bowls and serve.
Nutrition
Serving: 1.5cups | Calories: 246kcal | Carbohydrates: 40.6g | Protein: 11.5g | Fat: 5.8g | Saturated Fat: 0.8g | Sodium: 348mg | Potassium: 866mg | Fiber: 12g | Sugar: 7g | Calcium: 106mg | Iron: 5mg