Easy Instant Pot Chili (Vegan, Oil-Free)
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 (1-cup servings)
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Calories
259 kcal
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Course
Main Course
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Cuisine
Mexican, International
Easy Instant Pot Chili (Vegan, Oil-Free)
Description
The chili starts by sautéing diced onion, garlic, jalapeño, and red bell pepper briefly in the Instant Pot using water or optional oil for moisture. Sweet potato cubes and a blend of chili powder, cumin, and smoked paprika join the pot, followed by tomato products and drained kidney and black beans. Vegetable broth and a touch of coconut sugar complete the mix. Once sealed and cooked under pressure for 20 minutes, the chili becomes thick and hearty with tender sweet potatoes and well-developed spice flavors.
The combination of spices with sweet notes from the coconut sugar balances the chili's heat, allowing customization through pepper choices and spice amounts. The thick texture results from limited liquid in the pressure cooker, producing a satisfying plant-based meal that can be enjoyed with toppings such as dairy-free sour cream, avocado, or fresh cilantro for added creaminess and freshness.
The notes suggest stovetop alternatives where ingredients are sautéed then simmered covered for 30-45 minutes to meld flavors and soften vegetables. The recipe facilitates variations and provides a versatile base for vegan chili preparations.
Ingredients
- 1/4 cup water or sub half this amount in avocado or coconut oil, plus more as needed
- 1 medium onion ~ 2 cups or 120 g, white or yellow, diced
- 4 cloves garlic 4 cloves yield ~2 Tbsp or 12 g, minced
- 1 small jalapeno pepper remove seeds or omit pepper for less heat, or serrano pepper, diced with seeds
- 1 large red bell pepper ~1.5 cups or 164 g, diced
- 1/4 tsp sea salt plus more to taste // omit or reduce salt if your chili powder already contains it
- 1/4 tsp black pepper plus more to taste // omit or reduce salt if your chili powder already contains it
- 1 medium sweet potato or sub another bell pepper or vegetable of choice, such as zucchini // ~2 ½ cups, peeled and cubed
- 3 Tbsp chili powder NOT chili flakes or cayenne pepper // reduce for less heat, blend
- 2 Tbsp cumin ground
- 1 Tbsp smoked paprika
- 2 ounce diced tomato fire-roasted or plain, canned
- 2 Tbsp tomato paste
- 2 ounce kidney bean mostly drained, canned
- 1 ounce black beans mostly drained, canned
- 1 ½ - 2 cups vegetable broth (or water)
- 1 Tbsp coconut sugar (or maple syrup // helps balance flavors)
FOR SERVING optional
- DIY Chili “Cheese” Fritos or Tortilla Chips
- rice or Quinoa
- cilantro fresh, chopped
- avocado
- dairy-free sour cream or plain yogurt
- hot sauce
Instructions
- Turn on the sauté function on your Instant Pot* (to the default "Normal" — not high or low). Once hot, add water, onion, garlic, jalapeño, and red bell pepper. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently, or until onion is translucent and fragrant. Add a little bit more water as needed to prevent sticking.*See notes for stovetop instructions.
- Turn off the sauté function by pressing "Cancel." Then add diced sweet potato, chili powder, cumin, and smoked paprika, and stir.
- Add diced tomatoes, tomato paste, kidney beans (slightly drained), black beans (slightly drained), vegetable broth (or water), coconut sugar, and another healthy pinch of sea salt and black pepper.
- Put on the Instant Pot lid and turn to seal. Pressure cook on HIGH for 20 minutes. Once the timer goes off, let the steam release naturally, or carefully press the quick release if in a hurry. NOTE: To keep this chili thick, we add less liquid so it is possible you may get a burn message. It is unlikely, but if it happens, leave it be for 1-2 minutes to see if the burn message fixes itself. Otherwise, take note of the remaining time, press cancel, quick release pressure, add 1/2 cup more broth or water, and return to pressure cook for the remaining time. Repeat if needed.
- Carefully open the lid and stir. Taste and adjust seasonings as needed, adding more chili powder for depth of flavor, cumin for smokiness, smoked paprika for smoky sweetness, salt to taste, or a bit of coconut sugar to balance the heat and draw out the other flavors. Stir and add more to taste as needed
- If your chili is too thin, turn on the sauté function and cook with the lid off, stirring occasionally, to allow it to thicken (up to 5-10 minutes).
- Serve as is, or garnish with chili “cheese” fritos, fresh jalapeño, cilantro, red onion, and/or avocado (optional). Dairy-free sour cream or yogurt would also be delicious.
- Store leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month. Reheat on the stovetop or in the microwave.
Notes
- For stovetop preparation, sauté aromatics then simmer chili covered for 30-45 minutes until vegetables are tender.
- Nutrition estimates exclude optional toppings and ingredients; they are calculated without oil.
- This recipe adapts a 1-Pot Red Lentil Chili, modifying ingredients for vegan, oil-free style.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(1-cup servings)
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 259 | 13% |
| Carbohydrates | 48.2g | 16% |
| Protein | 13.3g | 27% |
| Fat | 1.8g | 3% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.51g | 3% |
| Monounsaturated Fat | 0.38g | 2% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 515mg | 21% |
| Potassium | 981mg | 21% |
| Fiber | 12.5g | 50% |
| Sugar | 12.5g | 25% |
| Vitamin A | 5065IU | 101% |
| Vitamin C | 42.09mg | 47% |
| Calcium | 161.49mg | 16% |
| Iron | 5.04mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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