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Vegan Instant Pot Chili

Vegan Instant Pot Chili

This instant pot vegan chili is the only chili you will ever make again. It will have you dancing in your chair! With multiple layers of smokiness and richness, packed full of vegetables and protein. This chili is the fire that you need to warm you up on a cold day.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Main Course, Soup
Cuisine Mexican, Tex Mex
Servings 6

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.
Keyword blackbeans, Chili, Instant Pot, Okra, Soup, Vegan