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Vegetarian/Vegan Chili

All Instant Pot Main Coures Soups & Stews

THIS VEGETARIAN/VEGAN CHILI WILL LEAVE YOU FEELING WARM & NOURISHED

When it’s cold or rainy outside all I want is a big hearty bowl of something warm and nourishing!

I love Chili. It’s a one-pot meal that bursts with flavor and is forgiving if you don’t happen to have all the ingredients on hand or want to change things up. I personally love this with a cool dollop of coconut yogurt on top but feel free to garnish with anything from fresh herbs to cheese. Some of my favorite Chili toppings are avocado, cheddar cheese, cilantro, pickled onions, jalapeños (fresh or pickled), chives, finely chopped onion, chopped scallions, salsa, fried garlic, etc. etc. You get the point, the optional are endless and work well if you want more than one!

If you don’t have all the ingredients on hand don’t worry! This recipe is very versatile! change around the beans, the veggies, add more, remove some, anything goes. The only ingredients I would make sure you do have on hand are the spices, onions, celery, and 2 varieties of beans.

Enjoy this one-pot of deliciousness on it’s own or with a big side salad to pair!

Yield/Servings: 4-6
Author:
Vegetarian/Vegan Chili

Vegetarian/Vegan Chili

This Vegetarian/Vegan Chili Will Leave You Feeling Warm & Nourished
Preparation time: 20 MCooking time: 40 MTotal time: 60 M

Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 medium red onion, chopped
  • 1 red bell pepper, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 tsp salt, or to taste
  • 4 cloves garlic, minced
  • 1 tbsp chili powder or to taste
  • 2 tsp ground cumin
  • 1 tsp paprika
  • 1 tsp ground oregano
  • 1 large can diced tomatoes
  • 2 cans black beans
  • 1 can pinto beans
  • 2 cups vegetable broth
  • 1 bay leaf
  • 2 tbsp fresh chopped cilantro
  • 2 tsp red wine vinegar

Instructions:

How to cook Vegetarian/Vegan Chili

Stove Top
  1. In a large heavy-bottomed pot over medium heat, warm the olive oil. 
  2. Add the chopped onion, bell pepper, carrot, celery and season with salt.
  3. Stir to combine and cook until the vegetables are tender and the onion is translucent about 7 to 10 minutes. 
  4. Add the garlic, chili powder, cumin, smoked paprika, and oregano. Cook until fragrant while stirring constantly, about 1 minute.
  5. Add the diced tomatoes, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from the heat.
  6. For the best texture and flavor, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
  7. Add the chopped cilantro, stir, and then mix in the vinegar, to taste, along with salt to taste,
  8. Garnish with more cilantro, avocado, coconut yogurt, or my favorite fresh jalapeno 
  9. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage
Instant Pot
  1. Follow step 1-4 on the saute function on your Instant Pot.
  2. For step 5, Close your instant pot and set to soup/broth.  Make sure your valve is set to sealing.  You can either manually release the pressure or let it release naturally.
  3. Follow remaining steps from the Stove top preparation.

Notes:

If making in an instant pot - follow steps 1-4 on the sauté function. Add all the ingredients in step 5 and set to pressure cook for 8 minutes. let the pressure release naturally. proceed to follow step 6-8

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