Instant Pot Vegan Chili

Instant Pot Vegan Chili

There’s nothing quite like a meaty bowl of chili with a nice kick of heat on a cold winter day. In this version, the meaty texture comes from two types of quinoa (it’s a seed, not a grain), minced mushrooms, and finely chopped walnuts. A combination of black beans and red kidney beans makes this a substantial meal and chipotle chile powder complements the fire roasted tomatoes and peppers. It’s a cornucopia of plant-based goodness that gets better every day. We eat this for lunch all week long after making a pot, so yes, we are certified experts.

TIP: If you don’t have fire roasted tomatoes, drain a can of diced tomatoes (reserve liquid) or use 2 cups fresh diced tomatoes. Place the tomatoes on a baking sheet, greased with olive or avocado oil, under the broiler set to high until they begin to blacken. You can also slice the bell peppers vertically, remove seeds, and place on the baking sheet with the tomatoes, skin side up, broiling until they blister (chop after broiling).

PSA: Please note that chipotle chile powder is NOT the same thing as chili powder. Chipotle chile powder is 100% dried, smoked jalapeño chiles. It has a a sweet, smoky flavor and exponentially more heat than chili powder, which is a blend of spices with a bit of cayenne. Attempting to substitute chili powder with chipotle chile powder may result in spontaneous combustion. Now you know…and knowing is half the battle.

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Instant Pot Vegan Chili

Instant Pot Vegan Chili

  • Author: Fresh. Out.
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: About 12 Cups 1x
  • Category: Entree, Chili
  • Method: Instant Pot
  • Cuisine: Vegan, Plant-Based

Description

Instant Pot Vegan Chili 


Scale

Ingredients

  • 16 ounces baby bella mushrooms, minced
  • 45 garlic cloves, minced
  • 2 large bell peppers (red, yellow, orange, or aloha), chopped
  • 1 large red onion, diced (about 2 cups)
  • 1 lime, half juiced, and half cut into wedges
  • 1 15-ounce can fire roasted tomatoes (unseasoned, with liquid)
  • 1 15-ounce can low-sodium red kidney beans (light or dark), rinsed and drained
  • 1 15-ounce can low-sodium black beans, rinsed and drained
  • 1 8-ounce can diced tomatoes with green chilies (like Rotel, with liquid)
  • 2 cups homemade or unsalted vegetable broth
  • 1/4 cup very finely chopped walnuts
  • 1/4 cup uncooked red quinoa, rinsed and drained
  • 1/4 cup uncooked white quinoa, rinsed and drained
  • 3 tbsp tomato paste
  • 1 tbsp extra-virgin olive oil
  • 2 tsp ground cumin
  • 1 tsp Lakanto Classic Sweetener
  • 1 tsp Mexican oregano*
  • 1/2 to 3/4 tsp salt
  • 1/2 tsp chili powder
  • 1/2 tsp paprika 
  • 1/2 tsp ground black pepper
  • 1/4 to 1/2 tsp chipotle chile powder (depending on heat preference)
  • 1/4 tsp ground coriander
  • Optional: Fresh cilantro, plain coconut yogurt, cassava tortilla chips, shredded vegan cheese, avocado, cilantro lime rice, or diced red onion for serving

Instructions

  1. Combine all spices (start with smaller measurements on the chipotle chile powder and salt) and set aside. Prep all vegetables, beans, and quinoa. 
  2. Set Instant Pot to Sauté, add the oil and onions once fully heated, and cook until the onions begin to brown and caramelize, 3-5 minutes. Add the mushrooms and cook until the excess liquid cooks off and mushrooms begin to brown, stirring regularly (3-5 minutes). Stir in the garlic and cook another 1-2 minutes, until fragrant. 
  3. Turn the Instant Pot off, add one cup of the broth and deglaze, scraping any browned bits from the bottom of the pot. Add the spice mixture and tomato paste and stir, then add the peppers, both kinds of tomatoes, walnuts, remaining broth, and quinoa. Give a quick, gentle stir.
  4. Seal the Instant Pot, set to Manual/High for 8 minutes, and manually vent immediately after cook time ends. 
  5. When the pin drops, unplug and open the Instant Pot. Stir in lime juice and Lakanto and taste. Adjust salt and chipotle chile powder to preference if needed, then gently fold in the beans and replace the lid on the pot. Let sit 8-10 minutes, until the beans are warmed through, then serve.  

Notes

Refrigerate leftovers in a glass airtight container up to 5 days. Freeze in an airtight container up to 3 months. The chili will thicken a bit while resting and more when refrigerated/frozen, so don’t worry if you have a little excess liquid at first. Cook time does not include pressurizing time.

Nutrition Estimate Per 1 1/2 CUP Serving – Calories: 239.4, Sugar: 7.7g, Sodium: 333.4mg, Fat: 4.8g, Saturated Fat: 0.4g, Carbohydrates: 37.4g total/27.9g net, Fiber: 9.5g, Protein: 11.8g, Vitamin A: 18%, Vitamin C: 132%, Calcium: 18%, Iron: 16% (based on 2,000 calorie diet).

Red quinoa has a rich nutty flavor and maintains a firmer texture. White quinoa is milder and fluffs up for a softer texture. Both combine with the mushrooms and walnuts to provide a meaty texture. 

*Mexican oregano is stronger and has more of a citrus flavor than “regular” Mediterranean oregano. You can substitute, but if you’ve never had Mexican oregano, you need to get some. Immediately. 

Keywords: INSTANT POT CHILI, VEGAN CHILI, LOW-FAT CHILI, PLANT-BASED, VEGAN, VEGETARIAN, GLUTEN-FREE, QUINOA, MEATLESS, CHILI, FIRE ROASTED, BLACK BEANS, GRAIN-FREE, PLANTBASED, BEST VEGAN CHILI, ROTEL, INSTANT POT, GAME DAY, PARTY FOODS, WEEKNIGHT MEALS, QUICK MEALS, EASY CHILI, HEALTHY RECIPES

INSTANT POT VEGAN CHILI

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