Recipes

Instant Pot® Vegan Chili

Name: Instant Pot® Vegan Chili
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1 large onion, diced; 1 red bell pepper, diced; 1.5 cups water; 4 tablespoons miso powder; 4 tablespoons chili powder; 2 tablespoons coconut milk powder; 2 teaspoons ground cumin; 1 teaspoon paprika; 0.5 teaspoon oregano; 4 tablespoons vegetable broth powder (such as Seitenbacher® Vegetarian Vegetable Broth and Seasoning); 2 (16 ounce) cans 3-bean mix, drained and rinsed; 1 (15 ounce) can black beans, drained and rinsed; 1 (15 ounce) can pinto beans, drained and rinsed; 1 (15 ounce) can whole kernel corn, drained; 1 (10 ounce) can diced tomatoes; 1 (8 ounce) can tomato sauce; 1 (6 ounce) can chopped green chilies; 4 cloves garlic, minced

4.6

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This simplest vegan chili recipe, made in the Instant Pot® or other multi-functional pressure cooker, is quick, easy, hearty, and perfect for a party. Serve topped with tortilla chips and green onions.

Recipe by Danny Cross

Published on April 4, 2019

Prep Time:

15 mins

Cook Time:

35 mins

Additional Time:

5 mins

Total Time:

55 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

1 large onion, diced
1 red bell pepper, diced
1 ½ cups water
4 tablespoons miso powder
4 tablespoons chili powder
2 tablespoons coconut milk powder
2 teaspoons ground cumin
1 teaspoon paprika
½ teaspoon oregano
4 tablespoons vegetable broth powder (such as Seitenbacher® Vegetarian Vegetable Broth and Seasoning)
2 (16 ounce) cans 3-bean mix, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can whole kernel corn, drained
1 (10 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 (6 ounce) can chopped green chilies
4 cloves garlic, minced

Directions

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and bell pepper and saute for 5 minutes.
Combine water, miso powder, chili powder, coconut milk powder, cumin, paprika, and oregano in a bowl and whisk until blended. Pour into the pot with the onion and add vegetable broth powder. Add 3-bean mix, black beans, pinto beans, corn, diced tomatoes, tomato sauce, green chiles, and garlic to the pot and simmer 5 minutes.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

Cook's Notes:

Use any color bell pepper you prefer.

Feel free to wait for a natural release for the pressure cooker if you have the time.

Nutrition Facts (per serving)

327	Calories
7g	Fat
53g	Carbs
16g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 327
% Daily Value *
Total Fat 7g	9%
Saturated Fat 4g	22%
Sodium 1668mg	73%
Total Carbohydrate 53g	19%
Dietary Fiber 15g	53%
Total Sugars 7g
Protein 16g
Vitamin C 45mg	225%
Calcium 82mg	6%
Iron 4mg	24%
Potassium 661mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.