The Easiest Vegan Chili

This hearty Instant Pot vegan chili recipe is perfect for busy weeknights. It’s packed with protein-rich beans, veggies, and bold flavors — but it’s surprisingly easy to make!

1 tablespoon olive oil

1 medium yellow onion, diced

1 large red bell pepper, stemmed, seeded, diced

6 medium garlic cloves, minced (about 2 tablespoons)

2 chipotle chilies in adobo sauce, chopped, plus one tablespoon of adobo sauce

2 teaspoons cumin

3 tablespoons chili powder

1 15oz can black beans, drained and rinsed

1 15oz can kidney beans, drained and rinsed

1 15oz can pinto beans, drained and rinsed

1 1/2 cups vegetable broth

1 (14-ounce) can diced tomatoes

1 14oz can tomato sauce

2 teaspoons dried oregano

1 tablespoon brown sugar

Toppings: Fresh cilantro, jalapeños, avocado, etc.

Set the Instant Pot to sauté mode and add the olive oil.

Once the oil is hot, add the diced onion and bell pepper. Cook, stirring frequently, until the vegetables are softened, about 5-6 minutes.

Add the garlic, cumin, chili powder, and chopped chipotle chilies in adobo sauce. Cook for an additional 1-2 minutes, stirring continuously.

Add the black beans, kidney beans, pinto beans, vegetable broth, tomatoes, tomato sauce, oregano, and brown sugar to the Instant Pot. Stir to combine.

Cancel the sauté mode, then secure the lid and set the Instant Pot to pressure cook (manual) on high for 8 minutes.

Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a quick release to release any remaining pressure.

Divide into bowls and add your favorite toppings.

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