Go Back
vegan chili instant pot

The Best Beefy Vegan Chili

Beefy 3-bean chili with fresh veggies and smoky chipotle peppers.
 
5 from 1 vote
Print Pin
Prep Time: 20 minutes
Cook Time: 45 minutes
Author: Sarah Sullivan

Ingredients

  • 1 medium onion diced
  • 3-4 cloves garlic minced
  • 1 small red bell pepper diced
  • 1 small green bell pepper diced
  • 1 15 oz can pinto beans, drained and rinsed
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can red kidney beans, drained and rinsed
  • 1 15 oz can tomato sauce
  • 1 15 oz can diced tomatoes (fire-roasted work great here!)
  • 2 tablespoons tomato paste
  • 2 cups frozen corn
  • 1 bag beef-style vegan crumbles such as Gardein or Beyond Meat
  • 2-3 chipotle peppers in adobo sauce chopped ***
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • salt and pepper to taste

Instructions

Stovetop Preparation

  • Sauté onions, peppers and garlic in a heavy-bottomed stockpot over medium-high heat for 3-5 minutes, until fragrant. Add all remaining ingredients. (See note on adobo peppers.)
  • Stir in a little bit of water (I usually add 1-2 can's worth of extra water), depending on how thick you like your chili. (Add less than you think you need; the veggies will release a good amount of moisture when cooked.)
  • Bring pot to a boil over medium-high heat, stirring occasionally. Then, reduce heat to medium-low, cover, and allow to simmer for *at least* 30-45 minutes, until veggies are tender. If you have the time, simmer for a few hours for the best flavor.
  • Add salt and pepper to taste, and stir in extra water if necessary before serving.

Slow-Cooker Preparation

  • Add all ingredients to a slow cooker. Cook on high for 4 hours or on low for 8 hours.

Notes

***Note: These are spicy! If you love spice, you can add the whole can! Chop the peppers into a paste and add to chili, along with the sauce they come in. If you only like slight spice, just add one or two of the peppers from the can and a spoonful or so of the sauce. If you hate spicy food, you can skip this ingredient altogether, but I'd recommending adding in a teaspoon or so of smoked paprika in its place – it will help to replace some of the deep smoky flavor of the chipotle peppers.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.