EASY Plant Based Vegan Chili (in the Instant Pot)! WFPB, Oil-Free & HEALTHY!

Chop 3 cloves of garlic, 1 onion, and 2 bell peppers. Optional: chop mushrooms.

In the Instant Pot, you can press the sauté button and add a little vegetable broth to sauté the onion, garlic, and bell peppers, but this step can be skipped.

Add 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, 1 teaspoon paprika, 2 teaspoons cumin, and 3 heaping tablespoons chili powder to the pot.

Pour in 2 to 2.5 cups of vegetable broth.

Rinse the canned white kidney beans, red kidney beans, and black beans before adding them to the pot.

Stir the mixture thoroughly to incorporate all ingredients.

Add a large can of diced tomatoes and about half of a can of tomato paste on top of the mixture. Do not stir after adding tomatoes to avoid the burn warning in the Instant Pot.

Set the Instant Pot to the bean chili setting for 5 minutes and ensure the nozzle is pointed to sealing.

After cooking, let the Instant Pot come down from pressure naturally for about 10 minutes, then release any remaining pressure by turning the nozzle and waiting for the pin to drop.

Open the lid and stir the chili. Taste and adjust seasoning as needed, adding 1 tablespoon of blackstrap molasses and 1 cup of frozen corn for sweetness and texture.

Garnish with fresh coriander before serving.

Equipment Needed

Spice Level:

Dietary