Instant pot meatless chili recipe.
Classic and comforting. Includes directions for the instant pot and stovetop. Easy recipe to batch cook and store in the freezer for a satisfying weeknight dinner.
So, here we are, in the middle of a bad flu season and now the new coronavirus is shutting down schools and businesses.
We’ve lost half of our income (my husband plays music in nursing homes and teaches an after-school music program), but I’m grateful we’re in good health.
It’s times like these I’m really fucking thankful my past-self started an emergency savings fund (thanks, Suzie Orman!)
People are stocking up their pantries and looking for easy meals that can be batch cooked and thrown in the freezer so that they have plenty of food on hand.
The instant pot is amazing in general, but especially for a time like this.
Stocking the pantry with canned and dried beans leaves you plenty of options for easy, make ahead meals, especially when you have a pressure cooker.
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.
Tips for making this recipe
I used two Beyond burgers for the ground beef substitute. You can also use Beyond beef, Beyond sausages or whatever vegan ground beef substitute is your favorite.
But, for the love of Goddess, don’t use the FROZEN Beyond meat crumbles. They taste like ass.
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.
Try these recipes next:
- Red lentil soup
- Easy lentil soup
- Barley stuffed peppers
- Winter white bean and kale soup
- Crispy baked buffalo cauliflower
Instant pot (and stove top) hearty vegan chili
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 (Just DON’T use the FROZEN Beyond MEAT crumbles. More about this in the ‘notes’ section below)
- If you don’t want to use vegan meat you can substitute for 1lb of white mushrooms (chop them up very small to resemble ground beef OR crumbled firm tofu (press water out of tofu first))
- 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 tbsp soy sauce
- 1 tbsp oregano
- 2 tsp cumin
- 3 tbsp chili powder
- 1 tsp salt
- 1 tsp black pepper
- 1.5 tsp smoked paprika powder
- ½ tsp 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
Recommended Products:
Instant pot magnetic cooking times
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