Vegan Instant Pot Chili

Ingredients

• 2 tablespoons Olive Oil (extra‑virgin, for sautéing)
• 1 large Onion (peeled and diced)
• 3 cloves Garlic (minced)
• 1 Red Bell Pepper (seeded and diced)
• 1 Carrot (peeled and diced)
• 2 stalks Celery (diced)
• 2 tablespoons Tomato Paste (regular tomato paste)
• 1 28‑oz can Diced Tomatoes (no‑salt added)
• 2 cups Vegetable Broth (low‑sodium)
• 1 15‑oz can Kidney Beans (drained and rinsed)
• 1 15‑oz can Black Beans (drained and rinsed)
• 1 cup Dry Lentils (rinsed; brown or green lentils)
• 2 tablespoons Chili Powder
• 1 tablespoon Ground Cumin
• 1 teaspoon Smoked Paprika
• 1 teaspoon Dried Oregano
• 1 teaspoon Salt (adjust to taste)
• ½ teaspoon Black Pepper (freshly ground)
• 1 teaspoon Chipotle in Adobo (optional) (finely chopped for smoky heat)

Instructions

1. Prep Vegetables

   Dice the onion, mince the garlic, and chop the red bell pepper, carrot, and celery into bite‑size pieces.

   Time: PT5M

2. Sauté Aromatics

   Select the Saute function on the Instant Pot, add olive oil, then add the onion, garlic, bell pepper, carrot, and celery. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.

   Time: PT5M

3. Add Tomato Paste and Spices

   Stir in the tomato paste, chili powder, cumin, smoked paprika, and oregano. Cook for 2 minutes to bloom the spices.

   Time: PT2M

4. Deglaze the Pot

   Pour in the vegetable broth, using a wooden spoon to scrape any browned bits from the bottom of the pot. This prevents a burn notice.

   Time: PT2M

5. Add Beans, Lentils, and Tomatoes

   Stir in the drained kidney beans, black beans, rinsed lentils, and canned diced tomatoes (with their juice). Mix well.

   Time: PT2M

6. Pressure Cook

   Close the lid, set the valve to sealing, and select Manual/Pressure Cook on High for 10 minutes.

   Time: PT10M

7. Natural Release

   Allow the pressure to release naturally for 10 minutes, then carefully turn the valve to venting to release any remaining steam.

   Time: PT10M

8. Final Seasoning and Serve

   Open the pot, stir in the optional chipotle if using, taste and adjust salt or pepper as needed. Ladle into bowls and serve hot.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

35 g

Fat

5 g

Fiber

10 g

Ingredient Substitutions

• Instead of Olive Oil: Canola Oil, Avocado Oil
• Instead of Onion: Yellow Onion, Shallots
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Red Bell Pepper: Green Bell Pepper, Poblano
• Instead of Carrot: Parsnip
• Instead of Celery: Fennel stalks
• Instead of Tomato Paste: Tomato purée (1 tbsp)
• Instead of Diced Tomatoes: Fresh diced tomatoes (2 cups)
• Instead of Vegetable Broth: Water + 1 tsp soy sauce
• Instead of Kidney Beans: Black Beans, Pinto Beans
• Instead of Black Beans: Kidney Beans, Cannellini Beans
• Instead of Dry Lentils: Red lentils (½ cup)
• Instead of Chili Powder: Cayenne + paprika
• Instead of Ground Cumin: Cumin seeds (1 tsp, toasted)
• Instead of Smoked Paprika: Regular paprika
• Instead of Dried Oregano: Italian seasoning (½ tsp)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Chipotle in Adobo (optional): Smoked chipotle powder (½ tsp)

Equipment Needed

• Instant Pot (or any electric pressure cooker)
• Cutting Board
• Chef's Knife
• Measuring Cups and Spoons
• Wooden Spoon or Silicone Spatula
• Can Opener (optional)

Critical Steps — Do Not Skip

• Deglazing after sauté to prevent a burn notice
• Ensuring the lid is properly sealed before pressure cooking
• Natural release timing to avoid over‑cooking the lentils

Chef Tips from the Video

• Add a dash of soy sauce or tamari for extra umami without compromising vegan status.
• Smoked paprika and chipotle give a deep smoky flavor that mimics slow‑cooked meat.
• For extra heat, stir in a pinch of cayenne pepper or a diced jalapeño with the vegetables.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portion‑size bags for up to 3 months.

Room temperature: Not recommended; refrigerate promptly after cooling.

Make-Ahead Tips

• The chili reheats beautifully; store leftovers and reheat on the stovetop or in the microwave.
• Freeze individual portions and thaw overnight in the refrigerator before reheating.

Frequently Asked Questions