This Instant-Pot Vegan Chili is a hearty, flavor-packed dinner that’s easy to make and completely plant-based!
Growing up on a farm in Virginia, chili was a staple in our kitchen once the fall and winter months started to roll around. My mom’s famous slow-simmered chili filled the house with the smell of rich spices and made you want to curl up with a bowl next to the red brick fireplace. Her chili was hearty, nourishing, and always made with love—something that stuck with me long after I moved out on my own.
This Instant-Pot vegan chili recipe gives that family tradition a plant-based twist. It captures all my favorite parts of my mom’s recipe, from rich flavor to soul-satisfying heartiness. Loaded with protein-packed kidney beans, a vegan ground beef substitute, and crushed tomatoes, this dish is as hearty as it is delicious. The rich flavors of paprika, chili powder, cumin, allspice, and cayenne combine for a taste that is truly heartwarming.
In my opinion, the best part of this recipe is how easy it is to make. In just 30 minutes, you can enjoy a quick and easy chili that tastes like it’s been simmered all day. If you’re looking for a cozy, nourishing dish that’s perfect for a quick weeknight dinner, this chili recipe might be just the ticket.
Is This Instant-Pot Vegan Chili Healthy?
This plant-based chili recipe isn’t just comforting—it’s also packed with plenty of nutritious ingredients. Onions are an excellent source of prebiotics, red bell peppers are high in vitamin C, and celery is a rich source of potassium. The red kidney beans in this dish provide plenty of plant-based protein, and they are also a great source of fiber and iron. The tomatoes contain vitamin C and antioxidants, and the parsley contributes vitamins A and C. Olive oil is rich in healthy fats, and it also contains a number of different antioxidants. Because it is made with all plant-based ingredients, this chili dish is suitable for vegetarian and vegan diets. For individuals looking to reduce their salt intake, be sure to select low-sodium versions of all canned ingredients in this recipe. You can also opt to reduce the amount of salt you add while preparing this chili.
Exploring The Rich History Of Chili
Chili may be a popular American dinner these days, but did you know that the origin of this dish stretches back to the American Southwest in the early 1800s? Some of the earliest versions of chili were made in Texas and inspired by Spanish, Indigenous, and Mexican culinary traditions. Early chili dishes were made by cowboys and settlers and generally contained whatever these individuals had on hand. These simple stews were typically a combination of meat, dried chiles, and wild herbs. Although many traditional chili recipes called for meat, vegetarian versions containing beans and grains have also been around for centuries. Contemporary meatless chili recipes incorporate ingredients like tofu, lentils, plant-based meat alternatives, and mushrooms. Today, chili is the official state dish for Texas, and it’s a popular choice for holidays and game-day gatherings.
How Do I Store Leftovers?
To store your leftover chili, place cooled leftovers in an airtight container. You can store these leftovers in the fridge for up to 4 days. You can also freeze your leftovers in a freezer-safe container for up to 3 months. If you choose to freeze your leftovers, just make sure to thaw frozen chili in the fridge overnight before you reheat it on the stove or in the microwave.
Serving Suggestions
This Instant-Pot vegan chili is filling enough to make a full meal on its own, but this recipe also pairs well with a variety of different dishes. In my opinion, no bowl of chili is ever complete without a side of cornbread! You could try serving your chili with a side of Cornbread With Creamed Corn, Easy Sweet Vegan Cornbread, or Sweet Potato Cornbread. I also recommend serving this chili with a side of Steamed Potatoes or Mexican Potatoes. When serving your chili, I recommend adding a dollop of sour cream and a sprinkle of cheddar cheese. If you’re trying to keep this recipe vegan, make sure to use vegan versions of all toppings and add-ons.
Recipe
Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion diced
- 1 red pepper diced
- 1/3 cup celery thinly sliced
- 1 tablespoon garlic minced
- 4 teaspoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground allspice
- 1 can dark red kidney beans drained and rinsed
- 1 can fire-roasted diced tomatoes 14 ounces
- 1 can crushed tomatoes 14 ounces
- 2 tablespoons tomato paste
- 1 teaspoon sea salt
- Pinch of pepper
- 2 bay leaves
- 1/2 cup water
- 1 vegan ground beef substitute
- 1/4 cup parsley minced
Instructions
- Pour the oil in your Instant Pot and turn it to sauté mode. Once hot, sauté the onion, pepper, celery, and garlic until they begin to soften, about 3 minutes.
- Add in the chili powder, paprika, cumin, cayenne, and allspice and cook until fragrant, about 2 minutes.
- Add all the remaining ingredients, except the water, ground beef substitute, and parsley, and stir until well combined. Cover the Instant Pot (make sure it's set to sealing), turn it to manual mode (it should immediately be set for high pressure), and set it for 10 minutes.
- Once the steam is released, remove the lid and turn it to sauté mode. Add in the water and ground beef substitute and cook for 3-4 minutes, stirring frequently, until warmed through.
- Stir in the parsley and enjoy!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
We love this recipe! It has become a staple in our house. Depending on what is in my pantry/refrigerator I can make some adjustments and utilize what I have (like meatless patties instead of crumbles) on hand. I can easily double it and freeze half so that we have an extra batch on hand. Thank you 🙂
Great!
How many oz of kidney beans do you need?
Hi Miranda, you need 12 ounces of kidney beans. Let me know how it tastes 🙂
Hi Can you tell me if you put the beefless ground in frozen or should you cook it first? Thanks!
Hi Kim! In this recipe, you’ll be adding the Gardein Beefless Ground after the pressure cooking process in your Instant Pot. You don’t need to cook it separately before adding it to the chili. Just follow these steps:
1. Pressure cook the chili in the Instant Pot as per the instructions.
2. Once the steam is released, remove the lid and turn the Instant Pot to sauté mode.
3. Add the water and frozen Beefless Ground to the pot.
4. Cook for 3-4 minutes, stirring frequently, until the Beefless Ground is warm.
By adding the frozen Beefless Ground at this stage, it will heat up and incorporate with the other cooked ingredients while still retaining its texture. Don’t forget to add the minced parsley at the end for some extra freshness! Enjoy your delicious chili!
I am vegan beginner, this recipe is so delicious and easy to follow. I put fresh cilantro and avacado on the top before serving. Love love love.
So glad to hear you loved this recipe. Thanks for reading!
Although I didn’t take a picture, this chili was so easy to make and the flavors burst in my mouth! I’m new to being vegan, but my daughter has been vegan for about 5 years now. She has encouraged me to be not just healthier but also be concerned about our environment. Thank you so much for your recipe!
Glad to hear you enjoyed the chili! Thanks foe reading.