Name: Classic Vegan Bean Chili
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 2 onions, chopped; 2 tsp salt; 2 cans black beans, rinsed and drained; 6 cans pinto beans, rinsed and drained; 46 oz tomato juice; 8 oz can tomato sauce; 1 tsp garlic powder; 1/2 tsp pepper; 2 TB chili powder; 2 tsp cumin powder; 1/4 tsp cayenne; 1 TB brown sugar

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This is the best vegan chili recipe. It’s not only easy to make in either the instant pot, stove, or slow cooker, it’s also full of good wholesome ingredients.

Vegan Chili Recipe

Not all chilis are made equally.

There are so many different types of vegan chili recipes to pick from.

Anywhere from faux meat ones, all bean, quinoa, potato chilis. You name it they probably have it.

I wanted something that was affordable to make, makes a lot, and is darn tasty.

This easy vegan chili hits all those boxes for me.

This healthy vegan dinner can be made three ways in case you need a;

Instant pot vegan chili

Slow cooker vegan chili

or if you just want a stove pot vegan chili.

We’ve got you covered either way!

What if I want to had vegan beef crumbles to my chili?

You certainly can add some beyond beef or something similar if you want to make this a “meaty” bean chili.

You can also add some quinoa or something to bulk it up if you prefer not to have a bean-only chili.

However, I don’t think you’ll need it because this chili is so good as is.

How many does this chili serve?

This chili serves around 12 people. It makes a big pot.

Can you freeze chili?

Yes, I love to make this for my family for dinner and then freeze the other half for a busy weeknight dinner.

This is also a great whole food plant-based vegan dinner. It is a McDougall-friendly, no oil chili recipe.

What can I serve with chili?

cornbread
fritos
corn chips
onions
vegan sour cream
cashew cream
vegan cheese
chives
jalpenos
black olives
quacamole
Whatever else you fancy

What do you need for this vegan chili recipe?

onions, chopped
salt
black beans, canned
pinto beans,canned
tomato juice
tomato sauce
garlic powder
pepper
chili powder
cumin powder
cayenne
brown sugar
corn

How do you make the best easy vegan chili?

Instant pot directions:

Start by throwing your chopped onions in the Instantpot and saute with either a little bit of water or oil until the onions are translucent, making sure to add more water or oil if it’s sticking to the bottom.

Once the onions are ready, throw the rest of the ingredients into the Instantpot.

It’s going to be VERY full.

Give everything a good stir and then put the lid on and the valve to closed and cook on manual high for 10 minutes.

Let it natural release until it’s fully released.

This can take a while like 40 minutes.

Remove the lid and stir.

Let this cool a bit before serving and to give time for the flavors to blend.

This works great as a make a day before meal or make in the morning for dinner.

For stovetop, directions;

If you don’t have an Instantpot you can cook this on the stovetop by taking a large pot and adding the onions, cooking them in water or oil until translucent.

Then add all the remaining chili ingredients, combine well and cook on medium/high until it starts to boil then reduce to medium/low put a lid on it, and cook for 1-3 hours stirring occasionally.

1 hour for sure, additionally if you want the flavors to meld a bit more.

For Slow Cooker vegan chili-

Precook the onions in a pan on the stovetop, once they are cooked add them to the crockpot.

Add the remaining ingredients to the crockpot and cook on high for 4 hours or low for 6-8 hours.

Classic Vegan Bean Chili

Yield: 12

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 20 minutes

Total Time: 40 minutes

This classic all bean vegan chili is the perfect crowd-pleasing chili. It's made in the Instant pot for a quick dinner.

Ingredients

2 onions, chopped
2 tsp salt
2 cans black beans, rinsed and drained
6 cans pinto beans, rinsed and drained
46 oz tomato juice
8 oz can tomato sauce
1 tsp garlic powder
1/2 tsp pepper
2 TB chili powder
2 tsp cumin powder
1/4 tsp cayenne
1 TB brown sugar

Instructions

Start by throwing your chopped onions in the Instantpot and saute with either a little bit of water or oil until the onions are translucent, making sure to add more water or oil if it's sticking to the bottom.
Once the onions are ready throw the rest of the ingredients into the Instantpot. It's going to be VERY full. Give everything a good stir and then put the lid on and the valve to closed and cook on manual high for 10 minutes. Let it natural release until it's fully released. This can take a while like 40 minutes. Remove the lid and stir. Let this cool a bit before serving and the flavors to blend. This works great as a make a day before meal or make in the morning for dinner.
For stovetop, directions look below.

Notes

STOVETOP INSTRUCTIONS

If you don't have an Instantpot you can cook this on the stovetop by taking a large pot and adding the onions, cooking them in water or oil until translucent. Then add all the remaining chili ingredients, combine well and cook on medium /high until it starts to boil then reduce to medium/low put a lid on it, and cook for 1-3 hours stirring occasionally. 1 hour for sure, additional if you want the flavors to meld a bit more.

For Slow Cooker vegan chili-

Precook the onions in a pan on the stovetop, once they are cooked add them to the crockpot. Add the remaining ingredients to the crockpot and cook on high for 4 hours or low for 6-8 hours.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 226Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1043mgCarbohydrates: 42gFiber: 14gSugar: 6gProtein: 14g

The calories are computer generated and may not be 100% accurate.

The Best Vegan Chili

This is the best vegan chili recipe. It’s not only easy to make in either the instant pot, stove, or slow cooker, it’s also full of good wholesome ingredients.