I’m sure everyone thinks their chili is the best. But I’m here to tell you that this vegan instant pot chili, truly is a contender for the best. It has multiple levels of flavor, along with my secret ingredient ( cacao powder). It’s good for you, filling and super hearty. So check it out and let me know what you think!
Tips For Making Vegan Instant Pot Chili
This chili is super fast and quick to make in the instant pot but could also easily be made over the stove top. I would follow the directions but instead I would add 4 cups of stock instead of 2 and let it simmer on the stove for about 25 minutes. Add in the beans at the end.
Sweet potatoes- are a great way to add a hint of sweetness and heartiness to your chili.
Okra- Okra gives this chili a little southern flare and is also a natural thickener. I love using frozen okra. You can get it all year long in almost any grocery store.
Tomatoes- you can use canned or fresh tomatoes
Peppers- I love adding bell peppers and of course jalapenos to the chili. You could also add serrano and ancho chilies.
Beans- The magical thing about chili is you can use whatever beans you have on hand. Garbanzo, kidney and navy beans would also pair well. I use rinsed canned beans for the convenience but feel free to use dry beans if you have them. I would still par cook them separately and add them to your chili before you cook it. If you do use canned beans remember to add them at the end so they don’t get soggy.
Cacao Powder- Is my secret weapon in my chili. I find it gives it a velvety richness that makes this chili unforgettable. If you don’t have cacao you can also use cocoa powder. Not only does this bring flavor but this is also a great antioxidant.
Chili Powder- is what makes it have it’s distinct chili flavor. But I also add additional smoky seasonings with cumin and smoked paprika.
Optional Garnishes-
- Sour Cream
- Shredded Cheese
- Chopped Green Onions
- Chopped Cilantro
- Sliced Limes
- Pickled Jalapenos
- Corn Chips
- Corn Bread
- Crackers
- Pepitas
Vegan Instant Pot Chili
Equipment
- Instant Pot
Ingredients
- 2 Avocado Oil
- 2 Garlic cloves Minced
- 1 Red onions Diced
- 1 Green bell pepper Diced
- 1 Red bell pepper Diced
- 1 Jalapeno Seeds removed and diced
- 1 Sweet potato Peeled and diced into 1 inch cubes
- 1 Cup Okra I use frozen
- 1 Can Diced tomatoes
- 1 8 oz Tomato Sauce
- 2 Cups Vegetable Stock
- 1 Can Cannellini Beans Drained
- 1 Can Black Beans Drained
- 2 Tbsp Cumin
- 2 Tbsp Chili Powder
- 2 Tbsp Cacao Powder Or unsweetened cocoa powder
- 1 Tbsp Smoked Paprika
- 1 Tsp Salt
- 1/2 Tsp Cayenne Pepper
Instructions
- Turn Instant Pot to Sauté. Pour in oil.
- Add in diced garlic, onion, jalapenos, bell peppers, potatoes and okra.
- Add in seasonings.
- Mix in diced tomatoes, tomato sauce and vegetable stock.
- Make sure to get all of the bits off the bottom.
- Turn on manual for 8 minutes.
- Quick Release when finished and stir in drained black beans and cannellini beans.
- Garnish with sour cream, cilantro, lime wedge.