Scrumptious vegan chili recipe made for the stove, Instant Pot, or slow cooker. 3 beans, everyday veggies, canned tomatoes, and classic chili seasonings give this vegan chili a rich, hearty flavor and tons of texture.
3 Bean Vegan Instant Pot Chili
I’m not a diet-restricted vegan or vegetarian, but I love to conquer carnivore-approved, plant-based recipes.
This tried and tested vegan chili recipe will have people not believing it’s vegan or vegetarian chili. We love it when that happens!
[RECIPE VIDEO] Vegan Instant Pot Chili Recipe
Is vegetarian chili vegan?
It can be, but not always. If a vegetarian chili is going to be considered vegan, it must have no animal products. A vegan chili, however, is most certainly vegetarian because, by default, it has no animal products.
What kind of beans go into vegan chili or vegetarian chili?
You can use any beans for a vegan or vegetarian chili recipe.
For this recipe, I love black beans, cannellini beans, and red kidney beans.
I’m always happy with the colors, textures, and flavors of that particular bean combination.
I also love to use reduced-sodium, canned beans and control the amount of added salt in this recipe.
The canned beans make this recipe SO easy and, because they’re pre-cooked, you can get dinner on the table in under an hour!
How to make Vegan Chili in the Instant Pot
- Select “Sauté” on the Instant Pot and heat the OLIVE OIL.
- When the display reads “Hot”, add ONIONS, CELERY, GARLIC, and CARROTS; sauté until tender (3-5 minutes).
- Add BEANS, CORN, VEGETABLE BROTH, DICED TOMATOES (with juices), TOMATO PASTE, CHILI POWDER, CUMIN, SALT, and PEPPER.
- Press the “Cancel” function on the Instant Pot. Secure the lid and turn the pressure release valve to the “Sealing” position. Select “Manual” and set the Instant Pot on “High” pressure for +2 minutes.
- When the cycle completes, allow the Instant Pot to sit for 10 minutes, undisturbed, for a natural pressure release (NPR).
- Then, using an oven mitt for protection, release any remaining steam by turning the pressure release valve to the “Venting” position.
- The cooker automatically goes into “Keep Warm” mode until you shut it off.
* See full recipe below
How to make Vegan Chili in the slow cooker
1. Place 10” skillet on medium-high flame and add olive oil.
2. Sauté fresh veggies and garlic until tender.
3. Transfer veggies over to a 4+ quart crockpot.
4. Add remaining ingredients, stir to combine, cover with the lid, and set the crockpot on HIGH 2 hours or LOW 4-8 hours.
* See full recipe below
How to make Vegan Chili on the stove
1. Place 4+ quart soup pot on medium-high flame and add olive oil.
2. Sauté veggies and garlic until tender.
3. Stir in remaining ingredients; bring to boil for a few minutes.
4. Reduce heat to LOW and simmer for an hour, stirring as needed.
* See full recipe below
Chili Storing and Reheat instructions
Store chili in an airtight container up to 5 days in the refrigerator and up to 90 days in the freezer.
To thaw, transfer frozen chili from freezer to refrigerator 48 hours before reheating and serving.
Reheat chili via microwave in a heat-safe container, or on the stove. Add a little water to the chili if it’s too thick.
3 Bean Vegan Chili Ingredients
- olive oil
- onion
- celery
- carrots
- canned beans (black, red kidney, and cannellini beans)
- corn
- canned diced tomatoes
- vegetable broth
- tomato paste
- chili powder
- cumin
- salt and pepper
Recommended Tools
- chef knife and cutting board or mat
- can opener
- 3.5-quart soup pot (if using stove cooking method)
- 6-quart Instant Pot (if using Instant Pot cooking method)
- 10” skillet and 3-quart Crockpot (if using crockpot cooking method)
Vegetarian chili and soup recipes
Vegan Chili Recipe
Ingredients
- 2 Tbsp Extra Virgin Olive Oil or any olive oil
- 1 small Onion finely chopped
- 2 large Carrots diced
- 2 stalks Celery chopped
- 3 cloves Garlic minced
- 1 15 oz can Black Beans rinsed and drained
- 1 15 oz can Cannellini Beans rinsed and drained
- 1 15 oz can Red Kidney Beans rinsed and drained
- 1 cup Corn frozen, canned, or fresh
- 2 cups Vegetable Broth
- 1 14.5 oz can Diced Tomatoes keep juice
- 3 oz Tomato Paste
- 3 Tbsp Chili Powder
- 1/2 tsp Ground Cumin
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
RECIPE VIDEO
Instructions
Vegan Chili Instant Pot Instructions
- Select "Sauté" on the Instant Pot and heat the OLIVE OIL.
- When the display reads "Hot", add ONIONS, CELERY, GARLIC, and CARROTS; sauté until tender (3-5 minutes).
- Add BEANS, CORN, VEGETABLE BROTH, DICED TOMATOES (with juices), TOMATO PASTE, CHILI POWDER, CUMIN, SALT, and PEPPER.
- Press the "Cancel" function on the Instant Pot.
- Secure the lid and turn the pressure release valve to the "Sealing" position.
- Select "Manual" and set the Instant Pot on "High" pressure for +2 minutes.
- When the cycle completes, allow the Instant Pot to sit for 10 minutes, undisturbed, for a natural pressure release (NPR).
- Then, using an oven mitt for protection, release any remaining steam by turning the pressure release valve to the "Venting" position.
- The cooker automatically goes into "Keep Warm" mode until you shut it off.
Vegan Chili Stove instructions:
- In a 3.5 quart soup pot on medium-high, heat OLIVE OIL (about 2 minutes).
- Add ONIONS, CARROTS, CELERY, and GARLIC; sauté until tender and fragrant (3-5 minutes).
- Stir in BEANS, CORN, VEGETABLE BROTH, DICED TOMATOES (with juices), TOMATO PASTE, CHILI POWDER, CUMIN, SALT, and PEPPER.
- Bring just to a boil, then reduce heat to low; cover, and simmer 30 minutes to 1 hour, until chili has thickened to your liking. Serve warm.
Vegan Chili Crockpot Instructions
- Place 10” skillet on medium high flame; add OLIVE OIL and heat until shimmering (about 2 minutes).
- Add ONIONS, CARROTS, CELERY, and GARLIC; sauté until tender and fragrant (3-5 minutes).
- Transfer veggies over to a 3 quart Crockpot.
- Stir in BEANS, CORN, VEGETABLE BROTH, DICED TOMATOES (with juices), TOMATO PASTE, CHILI POWDER, CUMIN, SALT, and PEPPER.
- Cover and set Crockpot on HIGH 2 hours or LOW 4-8 hours; serve warm.
Serving, Storage, and Reheat Instructions
- Serve warm. Garnish with your favorite chili toppings.Refrigerate in an airtight container up to 5 days.Freeze up to 3 months in a freezer-safe container.To thaw, transfer frozen chili from freezer to refrigerator 48 hours before reheating and serving.Reheat chili via microwave in a heat-safe container, or on the stove. Add a little water to the chili if it's too thick.
Nutrition
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This turned out AMAZING! Like AMAZING! It is soooo delicious! Thanks for sharing this recipe!
Thank youuu 🤩 I truly appreciate you taking the time to let me know. I’m pretty crazy about this vegan chili too…been craving it lately and now I REALLY want some! Thanks again! ❤️
I just recently got an IP. It has changed my life!! I usually add bean juice my recipes too … mostly out of laziness. But we’ll just pretend it’s for more flavor. 🙂
Thanks Lisa, yep bean juice is one of my fav hacks too!
This has become my go-to vegan chili recipe! So glad I found it as it is so delicious.
Oh Lee, you don’t know how happy this makes me! It’s one of my favs too…so easy and healthy! I’m really glad you found it 🙂
Love this easy chili recipe on the stovetop. Perfect weeknight meal!
Thanks Amanda! Yep, this one was made for weeknights 🙂
What a great recipe with options for different ways to cook it. Can’t wait to try this, and share this recipe!
Thanks Katie! Hope you love it!
This chili looks delicious! With all of those fresh veggies you definitely won’t miss the meat. And I love that you give instructions for making it three different ways. So handy!
Thanks Daniela! Yep, no meat-missin happening here LOL 🙂
Absolutely love this method! Looks so good. I cannot wait to give it a try. Thank you for sharing this great recipe. YUM!
Thanks so much Mary…love hearing that!
The perfect meal for the cold nights that are approaching pretty fast :). Love that you have instructions for stove-top, instant pot as well as crock pot.
Thanks Julia! Yep, all three methods are winners! 🙂
So hearty and healthy, perfect for cooler weather – and proof that great comfort food does NOT need to be loaded with meat!
Thanks Monica…love hearing that! 🙂
Looks so easy and healthy! I love that it expands the vegan options!
Thanks Krissy, yep I’m all over the vegan chili! 🙂
What I really liked about this recipe is that it has instructions for Instant Pot, stove and crockpot so it is easy to make no matter what you prefer. Love it – definitely my new favorite now!
Yay Elaine! So glad you’re loving my 3 versions…thank you! 🙂
Can’t wait to make this when fall is here! My family will love this tasty chili!
Thanks Shadi…can you believe it’s almost fall again already?!
This looks delicious! I love to have some quick soups on hand for busy fall nights.
Thanks Catherine! Yep, it’s almost here again 🙂
Thanks for all the tips, this looks delicious!!
You’re so welcome, Emily 🙂
I love a good easy + healthy chili recipe! They’re truly the best on a chilly night 😉
Thanks Marie! Yep, I’m all on board with healthy chilis…they’re so easy and flavorful! 🙂
This looks AMAZING! So hearty and so filling, I’m sending this to my bestie (she’s been looking for more vegan recipes).
I’m so happy to hear it Britt! Please send your bestie my way…there’s plenty more where those came from. And THANK you 🙂
I love that this recipe is straightforward and chock full of veggies. What a warm and comforting dish for these cold, winter nights.
Thanks so much, Jenni! Love hearing that feedback! 🙂
I always love to find a new chili. This really does sound like something everyone can make and enjoy.
Yay…thanks Ginny! This is definitely chili anyone can make! 🙂
Love this vegan chili! I can totally see why it’s awesome!
Haha thanks Suzy…it’s a funny name for a chili, but the people called it 😉
I made it. Easy to make and very good. I used two bay leaves and Cayenne and half the beans. I didn’t add water but I think I still might. It’s still very good
Melissa, I love it that you made this…and I love it even more that you’d stop by to tell me about it 🙂 Thank you so much! It’s an easy, favorite chili around here (next to my Meatless Lentil Chili – wink wink). Thanks again!