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Overhead view of a cup of vegan instant pot chili

Easy vegan chili con carne

Chewy, comforting and EASY vegan instant pot chili. Tastes just like a classic bowl of chili. Bring this to a party for a definite crowd pleaser.
5 from 1 vote
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Course: Main Course
Cuisine: American
Keyword: vegan
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 8
Calories: 244kcal
Author: Maria

Equipment

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)
  • ½ teaspoon chipotle chili powder (optional if you don't like spice)
  • teaspoon smoked paprika powder
  • 3 tablespoons chili powder
  • 1 tablespoon oregano
  • 2 teaspoon cumin
  • 4 cloves of garlic (minced)
  • 7 oz bell pepper (diced)
  • 20 oz Ro-tel diced tomatoes with green chilis (mild)
  • 2 tablespoons of tomato paste
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon maple syrup (or sugar)
  • 2 cups water
  • 1 tablespoon cocoa powder
  • 16 oz black beans (drained and rinsed)
  • 2 (16 oz) cans 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
    2 Beyond burger patties OR 1lb of Beyond Beef or your favorite vegan minced meat if you can't find this
  • Add the diced onions and sauté until burger crumbles turn brown and the onions become translucent and golden brown. (about 1-2 minutes).
    1 large onion
  • Add the spices and tomato paste and saute for 30 seconds. Add the frozen bell peppers, minced garlic and sauté for one minute.
    ½ teaspoon chipotle chili powder, 1½ teaspoon smoked paprika powder, 3 tablespoons chili powder, 1 tablespoon oregano, 2 teaspoon cumin, 7 oz bell pepper, 2 tablespoons of tomato paste, 4 cloves of garlic
  • Add the canned tomatoes, soy sauce, water, cocoa powder, maple syrup, salt and beans. Stir, turn off sauté mode. Put on the lid and turn it to seal.
    20 oz Ro-tel diced tomatoes with green chilis (mild), 1 tablespoon soy sauce, 1 teaspoon maple syrup, 2 cups water, 1 tablespoon cocoa powder, 16 oz black beans, 2 (16 oz) cans kidney beans, 1 teaspoon salt
  • 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
    2 Beyond burger patties OR 1lb of Beyond Beef or your favorite vegan minced meat if you can't find this
  • Add the diced onions and sauté until burger crumbles turn brown and the onions become translucent
    1 large onion
  • Add all the spices and tomato paste and saute for 30 seconds. Add the frozen bell peppers, minced garlic and sauté for one minute
    ½ teaspoon chipotle chili powder, 1½ teaspoon smoked paprika powder, 3 tablespoons chili powder, 1 tablespoon oregano, 2 teaspoon cumin, 7 oz bell pepper, 2 tablespoons of tomato paste, 4 cloves of garlic
  • Add the canned tomatoes, soy sauce, water, maple syrup, salt, cocoa powder and beans.
    20 oz Ro-tel diced tomatoes with green chilis (mild), 1 tablespoon soy sauce, 2 cups water, 1 tablespoon cocoa powder, 16 oz black beans, 2 (16 oz) cans kidney beans
  • Stir and partially cover with a lid
  • Bring to boil, then turn way down to a gentle simmer for 30-45 minutes. Stir every 10 minutes to make sure the chili doesn't burn to the bottom of the pan. Make sure it's not simmering too high.
  • Turn off heat and let it sit for 10 minutes before serving. Top with vegan cheese and vegan sour cream or avocados

Video

Notes

Make sure to use the refrigerated Beyond burgers or Beyond beef that you have to cook. The FROZEN Beyond Meat crumbles are not very good.  The frozen Beyond meat crumbles are already pre-cooked, and don't taste good.
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). You can also just make this a bean chili with no vegan meat replacements.
Chili ALWAYS tastes better the next day or after it cools down for a minute. Make this the day before you bring it to a pot luck or chili competition.

Nutrition

Nutrition Facts
Easy vegan chili con carne
Amount per Serving
Calories
244
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
1
mg
0
%
Sodium
 
871
mg
38
%
Potassium
 
872
mg
25
%
Carbohydrates
 
43
g
14
%
Fiber
 
15
g
63
%
Sugar
 
6
g
7
%
Protein
 
16
g
32
%
Vitamin A
 
1996
IU
40
%
Vitamin C
 
42
mg
51
%
Calcium
 
133
mg
13
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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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.