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3 Bean Vegan Chili for Instant Pot, Stove, or Crockpot

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This Vegan Instant Pot Chili is a hearty chili made with everyday vegetables, canned beans, canned tomatoes, and chili seasonings. It has a rich, deep, flavor with lots of texture. This plant-based chili can be made in the Instant Pot, stove, or crockpot.

vegan chili in white bowl on festive cloth napkin with jalapeno and cracker garnish

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!

vegan chili in white bowl on festive cloth napkin with jalapeno, cilantro, and cracker garnish with Instant Pot

How to make Vegan Instant Pot Chili

  1. Select “Sauté” on the Instant Pot and heat the OLIVE OIL.
  2. When the display reads “Hot”, add ONIONS, CELERY, GARLIC, and CARROTS; sauté until tender (3-5 minutes).
  3. Add BEANS, CORN, VEGETABLE BROTH, DICED TOMATOES (with juices), TOMATO PASTE, CHILI POWDER, CUMIN, SALT, and PEPPER.
  4. 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.
  5. When the cycle completes, allow the Instant Pot to sit for 10 minutes, undisturbed, for a natural pressure release (NPR).
  6. Then, using an oven mitt for protection, release any remaining steam by turning the pressure release valve to the “Venting” position.
  7. 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.

vegan chili in white bowl on festive cloth napkin with jalapeno, cilantro, and cracker garnish

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

More vegan soup and chili

Easy Minestrone Soup Recipe

Meatless Lentil Chili

Vegan Tortilla Soup

Thai Coconut Soup

Easy 3 Bean Vegan Chili with canned beans and tomatoes, fresh veggies, veggie stock, and chili seasoning for a family-friendly weeknight dinner. #glutenfree #vegan #chili #vegetarianchili #instantpot #crockpot
Print REcipe
5 from 17 votes

Vegan Instant Pot Chili (stove & crockpot too)

This vegan instant pot chili is a hearty chili made with everyday vegetables, canned beans, canned tomatoes, and chili seasonings. It has a rich, deep, flavor with lots of texture. This plant-based chili can be made in the Instant Pot, stove, or crockpot.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 1-cup servings
Calories 84kcal
Author Traci Antonovich

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 Reduced-Sodium Diced Tomatoes keep juice
  • 3 oz Tomato Paste or 3 Tbsp
  • 3 Tbsp Chili Powder
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper

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.

RECIPE NOTES

Yield: 2 quarts
Serving size: 1 cup
Nutrition facts are provided as a courtesy, and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.

Nutrition

Nutrition Facts
Vegan Instant Pot Chili (stove & crockpot too)
Amount Per Serving (1 cup)
Calories 84 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 535mg23%
Potassium 309mg9%
Carbohydrates 12g4%
Fiber 3g13%
Sugar 4g4%
Protein 2g4%
Vitamin A 4279IU86%
Vitamin C 6mg7%
Calcium 28mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe? Tag me!Mention @thekitchengirl or tag #thekitchengirl
Family-friendly 3 Bean Vegan Chili for Instant Pot, stove, and slow cooker. #glutenfree #vegan #chili #vegetarianchili #instantpot #crockpot
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Comments

  1. Lisa Bynum says

    5 stars
    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. 🙂

    Reply

  5. Daniela says

    5 stars
    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!

    Reply

  7. Julia says

    5 stars
    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.

    Reply

  10. Elaine says

    5 stars
    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!

    Reply

  11. Shadi Hasanzadenemati says

    5 stars
    Can’t wait to make this when fall is here! My family will love this tasty chili!

    Reply

  12. Catherine Brown says

    5 stars
    This looks delicious! I love to have some quick soups on hand for busy fall nights.

    Reply

  19. Melissa Schaeffer says

    5 stars
    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

    Reply

    • Traci Antonovich says

      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!

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