Best Vegan Chili Recipe | Vegan Instant Pot Recipes

Introduce the recipe and co-host.

List ingredients needed for the chili.

Prepare 3 cans of dark red kidney beans and 2 cans of black beans.

Measure out onion powder, garlic powder, dried minced onion, dark red chili powder, and 3 tablespoons of minced garlic.

Add Tony's seasoning, oregano, black pepper, cumin, and smoked paprika.

Chop a sweet onion roughly.

Use textured vegetable protein (TVP) as a meat substitute and show how to rehydrate it with hot water.

Drizzle grapeseed canola oil into the Instant Pot.

Add chopped onions to the Instant Pot and sauté until translucent.

Add minced garlic to the sautéed onions and cook briefly.

Add rehydrated TVP to the Instant Pot and mix well.

Dump in all seasonings and mix thoroughly.

Switch the Instant Pot from sauté to slow cook for 4 hours (but will be done in about 30 minutes).

Add 3 cans of Rotel to the pot.

Add 2 cans of tomato sauce and 1 can of tomato paste for thickness.

Pour in about half of the vegetable broth and mix well.

Add black beans and dark red kidney beans to the mixture.

Mention that other beans like garbanzo or lentils can be used.

Do not add salt initially due to high sodium in other ingredients.

Add cayenne pepper cautiously, about 4 shakes.

Add a small amount of brown sugar to balance flavors.

Cover the Instant Pot and wait for about 30 minutes.

Check the chili halfway through cooking and add 2 more cans of beans if needed.

Adjust seasoning by adding 2 teaspoons of pink Himalayan sea salt and 2-3 tablespoons of steak sauce after tasting.

Add more brown sugar if desired for sweetness.

Serve chili over cornbread and suggest toppings like cheese, hot sauce, or green onions.

Equipment Needed

Spice Level:

Dietary