There is nothing better to warm you up on a cold day than a big bowl of hearty chili, and it’s even better when it can be ready and on the table in minutes without any fuss in the kitchen. This Instant Pot Vegan Chili is easy to make and chock full of healthy wholesome ingredients.
For this recipe, you will need to begin with completely cooked beans which you can make yourself or use canned beans. Personally, I use can beans so that I can have a variety of different kinds of beans and just keep it simple.
If using canned beans, remember to drain the liquid and rinse them to remove most of the preservatives and salt. To do this, I dump them into a colander and rinse them.
Dice the onion and garlic and add them to your Instant Pot. Press the SAUTE button and allow them to begin cooking in the dry pan. Watch closely, and when they start to turn a little brown, add 2-3 tablespoons of vegetable broth and stir to let them caramelize a little bit.
Add the cooked beans and all of the other ingredients EXCEPT the fire roasted tomatoes. Stir everything together well.
Next, spread the fire-roasted tomatoes across the top of the mixture but DO NOT STIR. This is because tomato-based products that touch the bottom of the Instant Pot cause them to burn.
Place the lid on your Instant Pot, lock it down, and turn the vent to SEAL. Set to MANUAL and allow the chili to cook for 6 minutes. It will take about 10 minutes to come to pressure and then the timer will begin to count down the cooking time.
When the timer beeps once the cooking has stopped, do a quick release of the vent. You may want to use a spoon or dish towel to do this if there is much steam coming out.
Remove the lid and serve. Some great topping options are my Tofu Sour Cream and fresh chives or jalapenos.
If you don't have an Instant Pot, no problem! Try my Crockpot Chili instead which is basically the same recipe.
To make this recipe gluten-free, simply replace the bulgur wheat with another grain such as buckwheat groats, brown rice, quinoa, or other GF varieties.
Tomato sauce can be used in place of the ketchup if desired.
Use 4.5 cups of any single type of bean or use a variety as I do.
Great bean options include kidney beans (red, dark red, white, etc), black beans, pintos, navy beans, northern beans, and others.