Scrumptious vegan chili recipe made for the stove, Instant Pot, or slow cooker. 3 beans, everyday veggies, tomatoes, and classic chili seasonings make this plant-based vegetarian chili rich with flavor and tons of texture.
Select "Sauté" on the Instant Pot and heat the OLIVE OIL.
When the display reads "Hot", add ONIONS, CELERY, GARLIC, and CARROTS; sauté a few minutes until tender.
Add BEANS, CORN, VEGETABLE BROTH, DICED TOMATOES (with juice), 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" or "Pressure Cook" and set the cooker on HIGH for 2 minutes.
When the cycle completes, allow the Instant Pot to sit undisturbed for a 10-min natural pressure release (NPR). Carefully turn pressure release valve to "Venting" position to release any remaining steam.Note: 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 juice), 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.
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 (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.Note: Crockpot cooking times may vary.
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.