Instant Pot Vegan Chili
This protein-packed vegan chili is a one-pot meal that's delicious with tempeh, pinto beans and red kidney beans. Add optional vegan sausage for more meaty texture and flavor. Ladle the chili over a bowl of mashed potatoes or a bed of noodles, dunk in a crusty chunk of bread, or scoop up with tortilla chips.
Servings: 12
Calories: 167kcal
Equipment
Ingredients
- 2 cups beans (dry. I used a cup of pinto beans and a cup of kidney beans. Black beans, white beans or almost any other bean is fine)
- 1 tablespoon avocado oil or any neutral oil
- 8 oz tempeh (crumbled into small bits)
- 16 oz vegan Italian sausage (crumbled or sliced. This is optional but really nice)
- 6 cloves garlic (minced)
- 1 medium onion (finely diced)
- 2 ribs celery (cut in a ½-inch dice)
- 1 medium carrot (cut in a ½-inch dice)
- 2 green bell peppers (cut in a ½-inch dice)
- 8 oz cremini mushrooms or button mushrooms (crimini or white, chopped into small bits, preferably in a food processor)
- 8-12 oz beer (any full-flavored kind, a wheat beer or ale would work great. Use one you love drinking)
- 6 oz tomato paste
- 1 tablespoon ground coriander
- 2 teaspoon ground cumin
- 1 chipotle chili in adobo sauce (canned, with 1 tablespoon of the adobo sauce it is packed in, Chop the chili before adding to the pot.)
- 2 heaping tsp paprika (You can use less, but it adds great color)
- ½ to 1 teaspoon cayenne (optional. There is already some heat here, but this is a big pot, so if you like your chili spicy use the cayenne.)
- 2 teaspoon sage (dry)
- 1 teaspoon rosemary (dry)
- 2 teaspoon vegan worcestershire sauce (optional)
- Salt and ground black pepper to taste
- 4 scallion (or 2-4 tablespoon cilantro, chopped)
Instructions
- About an hour before cooking, soak the dry beans in boiling water to cover. If you forget, you can just do it as you begin cooking.
- Place the liner in the Instant Pot and set to the saute mode.
- Add the oil to the liner and once it's hot, add the crumbled tempeh bits. Saute them until they start to brown.
- Add the vegan sausage and saute for a couple of minutes. Scrape up any bits as they stick to the bottom.
- Add the garlic, onions, carrots, celery and bell peppers. Season with salt and pepper. Saute for a couple of minutes until the onions are soft.
- Add the mushrooms to the pot and mix well. Add the beer and let it cook for a couple of minutes. You don't want it to evaporate entirely. Use the moisture from the beer to scrape up any tasty bits sticking to the bottom of the pot.
- Stir in the tomato paste, coriander powder, cumin powder, chipotle chili with adobo sauce, paprika, cayenne, if using, sage, rosemary and the worcestershire sauce, if using. Mix well.
- Add the beans (drain out all water they were soaked in first) to the pot along with 5 cups of water. This amount of water will make the beans seem a little soupy when just cooked, but if you let the chili stand for a few hours, it will thicken nicely. The chili tastes even better a few hours after cooking so this is a great make-ahead dish.
- Add salt to your taste. Stir everything and turn off the saute mode. Click on the Instant Pot lid.
- Set the IP to pressure cook on the "beans/chili" mode or for 30 minutes on high pressure.
- Let the pressure release naturally, which is best, If you want to release it faster, wait 15 minutes after cooking has ended to force-release. Check seasoning before you serve and add more salt and ground black pepper, if needed.
- Garnish with scallions or cilantro.
- Serve the chili hot.
Nutrition
Calories: 167kcal | Carbohydrates: 13g | Protein: 12g | Fat: 8g | Saturated Fat: 3g | Potassium: 503mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1290IU | Vitamin C: 26mg | Calcium: 49mg | Iron: 2mg