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.
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 Instant Pot Chili
- 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)
More vegan soup and chili
Vegan Instant Pot Chili (stove & crockpot too)
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 No Salt Added Tomato Paste or 5 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
Nutrition
Traci Antonovich
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Lisa Bynum says
09/18/2018 at 7:09 amI 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. 🙂
Traci Antonovich says
09/18/2018 at 1:52 pmThanks Lisa, yep bean juice is one of my fav hacks too!
Lee P says
09/08/2018 at 11:27 amThis has become my go-to vegan chili recipe! So glad I found it as it is so delicious.
Traci Antonovich says
09/08/2018 at 11:42 amOh 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 🙂
Amanda Finks says
09/04/2018 at 8:54 amLove this easy chili recipe on the stovetop. Perfect weeknight meal!
Traci Antonovich says
09/05/2018 at 10:36 amThanks Amanda! Yep, this one was made for weeknights 🙂
Katie says
09/04/2018 at 8:54 amWhat a great recipe with options for different ways to cook it. Can’t wait to try this, and share this recipe!
Traci Antonovich says
09/05/2018 at 10:36 amThanks Katie! Hope you love it!
Daniela says
09/04/2018 at 8:23 amThis 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!
Traci Antonovich says
09/05/2018 at 10:35 amThanks Daniela! Yep, no meat-missin happening here LOL 🙂
Mary Bostow says
09/04/2018 at 8:15 amAbsolutely love this method! Looks so good. I cannot wait to give it a try. Thank you for sharing this great recipe. YUM!
Traci Antonovich says
09/05/2018 at 10:35 amThanks so much Mary…love hearing that!
Julia says
09/04/2018 at 8:06 amThe 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.
Traci Antonovich says
09/05/2018 at 10:35 amThanks Julia! Yep, all three methods are winners! 🙂
Monica | Nourish + Fete says
08/27/2018 at 5:31 pmSo hearty and healthy, perfect for cooler weather – and proof that great comfort food does NOT need to be loaded with meat!
Traci Antonovich says
08/27/2018 at 9:03 pmThanks Monica…love hearing that! 🙂
Krissy Allori says
08/27/2018 at 4:09 pmLooks so easy and healthy! I love that it expands the vegan options!
Traci Antonovich says
08/27/2018 at 9:03 pmThanks Krissy, yep I’m all over the vegan chili! 🙂
Elaine says
08/27/2018 at 2:53 pmWhat 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!
Traci Antonovich says
08/27/2018 at 9:01 pmYay Elaine! So glad you’re loving my 3 versions…thank you! 🙂
Shadi Hasanzadenemati says
08/27/2018 at 2:06 pmCan’t wait to make this when fall is here! My family will love this tasty chili!
Traci Antonovich says
08/27/2018 at 9:00 pmThanks Shadi…can you believe it’s almost fall again already?!
Catherine Brown says
08/27/2018 at 1:22 pmThis looks delicious! I love to have some quick soups on hand for busy fall nights.
Traci Antonovich says
08/27/2018 at 8:59 pmThanks Catherine! Yep, it’s almost here again 🙂
Emily says
08/27/2018 at 1:15 pmThanks for all the tips, this looks delicious!!
Traci Antonovich says
08/27/2018 at 8:59 pmYou’re so welcome, Emily 🙂
Marie - Not Enough Cinnamon says
12/13/2017 at 12:58 pmI love a good easy + healthy chili recipe! They’re truly the best on a chilly night 😉
Traci Antonovich says
12/13/2017 at 1:34 pmThanks Marie! Yep, I’m all on board with healthy chilis…they’re so easy and flavorful! 🙂
Britt | Sweet Tea & Thyme says
12/13/2017 at 10:30 amThis looks AMAZING! So hearty and so filling, I’m sending this to my bestie (she’s been looking for more vegan recipes).
Traci Antonovich says
12/13/2017 at 10:38 amI’m so happy to hear it Britt! Please send your bestie my way…there’s plenty more where those came from. And THANK you 🙂
Jenni LeBaron says
12/13/2017 at 10:05 amI love that this recipe is straightforward and chock full of veggies. What a warm and comforting dish for these cold, winter nights.
Traci Antonovich says
12/13/2017 at 10:37 amThanks so much, Jenni! Love hearing that feedback! 🙂
Ginny McMeans says
12/13/2017 at 9:52 amI always love to find a new chili. This really does sound like something everyone can make and enjoy.
Traci Antonovich says
12/13/2017 at 10:36 amYay…thanks Ginny! This is definitely chili anyone can make! 🙂
Suzy Karadsheh says
12/13/2017 at 8:30 amLove this vegan chili! I can totally see why it’s awesome!
Traci Antonovich says
12/13/2017 at 10:35 amHaha thanks Suzy…it’s a funny name for a chili, but the people called it 😉
Melissa Schaeffer says
09/16/2017 at 8:55 amI 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
Traci Antonovich says
09/16/2017 at 11:32 amMelissa, 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!