Vegan chili con carne recipe
This instant pot vegan chili is classic and comforting. Easy recipe to batch cook and store in the freezer for a satisfying weeknight dinner. High in protein and includes stovetop directions.
This hearty, meaty (yes, I said it! We can still use that word, dammit) vegan chili is a great dish to batch cook ahead of time. Most of the ingredients you probably have on hand already.
Ingredients
- Beyond burgers or Beyond beef – If you can’t find these, use whatever vegan ground beef substitute you can find. You can also use Beyond sausages. Just DON’T use the frozen Beyond meat crumbles. They don’t taste very good.
- Onions
- Garlic – I love a lot of garlic. I used about four large cloves.
- Ro-tel diced tomatoes with chilis – You can also just use whatever canned tomatoes you can find, but I love the Ro-tel tomatoes for chili.
- Spices – I use cumin, chili powder, chipotle chili powder (optional if you don’t like spice), oregano and smoked paprika
- Soy sauce – This adds a nice savory flavor to the soup. It’s optional but it’s a nice depth of flavor.
- Beans – a mix of black and kidney beans, but use whatever are your favorite. I used canned beans to make this easier.
- Sugar – This helps to balance out the acidity of the tomatoes. You can take this out if you’re trying to avoid sugar.
- Vegetable bouillon – This is a lot cheaper than using vegetable broth. I always have bouillon on hand.
How to cook vegan chili
- Chop up all your onions, garlic and bell peppers. Set the instant pot to saute and add some oil. Saute the onions first. Then add the bell peppers, garlic and all your spices. Add the vegan ground beef as well.
- Add your tomatoes, water and vegetable bouillon and stir. Add some soy sauce and sugar at this time as well.
- Turn saute mode off, put the lid on and set to seal. Pressure cook on high for 6 minutes. Quick release. Then serve with some dairy free sour cream and dairy free cheese.
Recipe tips
If you want to be a health Queen and not use vegan meat substitutes, use a pound of white button mushrooms instead. Wipe them off with a damp towel and chop them up really small so they resemble ground beef. Mushrooms are my favorite vegan meat substitute.
You will only need to pressure cook this for 6 minutes. Another reason I love this appliance.
How to serve
Pressure cook yourself some potatoes, then split the potatoes open and top them with this chili.
Top the chili with vegan sour cream, vegan cheese or avocados.
This chili tastes the best the next day, after it’s been refrigerated and sat for a while. So, if you’re making this for a competition, or for a party, make it the day before.
I also love baking some homemade fries and topping the fries with the chili, and then a homemade vegan cheese sauce. Vegan chili cheese fries are a weeknight favorite in our household.
Storage and reheating tips
- To Store – This vegan chili will last in an airtight container in the fridge for about a week.
- To reheat – You can reheat this on the stove on medium heat. Just add some water or vegetable broth if it’s too thick. This can also reheat in a microwave.
- To freeze – This recipe freezes really well. Just store in a freezer-friendly container and pop it in the freezer. It will last 3-6 months in the freezer. Just thaw it out and then reheat it when you want to eat it.
- To make ahead – Chop up your garlic, onions and bell peppers. When you’re ready to cook just follow the directions.
Try these recipes next:
- Red lentil soup
- Easy lentil soup
- Barley stuffed peppers
- Winter white bean and kale soup
- Crispy baked buffalo cauliflower
Easy vegan instant pot chili
Equipment
- Pressure cooker
- Knife
- Cutting board
Ingredients
- 1 large onion (diced)
- 2 Beyond burger patties OR 1lb of Beyond Beef or your favorite vegan minced meat if you can't find this (Read the notes section below)
- 4 cloves of garlic (minced)
- 7 oz bell pepper (diced)
- 20 oz Ro-tel diced tomatoes with green chilis (mild)
- 6 oz tomato paste
- 1 tablespoon soy sauce
- 1 tablespoon oregano
- 2 teaspoon cumin
- 3 tablespoons chili powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon sugar (optional but helps balance the acidity of tomatoes)
- 1½ teaspoon smoked paprika powder
- ½ teaspoon chipotle chili powder (optional if you don’t like spice)
- 2 cups water
- 16 oz black beans (drained and rinsed)
- 16 oz kidney beans (drained and rinsed)
Instructions
Instant pot instructions
- Set instant pot to sauté on medium heat
- Pour 1 tsp of oil into the pot
- Sauté the Beyond burger patties (or the mushrooms or crumbled tofu if you’re using one of these instead) for 2 minutes and crumble it up with the edge of your spoon
- Add the diced onions and sauté until burger crumbles turn brown and the onions become translucent (about 1-2 minutes)
- Add the frozen bell peppers, minced garlic and sauté for one minute
- Add the canned tomatoes, 1 TBL of soy sauce, tomato paste, water, beans and all the spices.
- Stir, turn off sauté mode
- Put on the lid and turn it to seal
- Pressure cook on high for 6 minutes
- Quick release when it’s finished and give it one more stir
- Top with vegan cheese and vegan sour cream or avocados
Stove top instructions
- Add 1 tsp of oil to a large soup pot and heat on medium heat
- Sauté the Beyond burger patties (or the mushrooms or crumbled tofu if you’re using one of these instead) for 2 minutes and crumble it up with the edge of your spoon
- Add the diced onions and sauté until burger crumbles turn brown and the onions become translucent
- Add the frozen bell peppers, minced garlic and sauté for one minute
- Add the canned tomatoes,1 TBL of soy sauce, tomato paste, water, beans and all the spices.
- Stir and partially cover with a lid
- Bring to boil, then turn down heat and simmer for 15 minutes
- Turn off heat and let it sit for 10 minutes before serving
- Top with vegan cheese and vegan sour cream or avocados
Video
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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