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–+ servings
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5 from 1 vote

-Instapot Vegan Chili-

Prep Time10 minutes
Cook Time16 minutes
Natural pressure release10 minutes
Total Time36 minutes
Servings: 10 cups
Author: Courtney Hunter

Ingredients

  • 1 medium onion, chopped small
  • 1 TB oil, neutral
  • 4 garlic cloves, minced
  • 3 cups vegan ground beef substitute **
  • 1 TB Cumin, spice
  • 2 TB Chili powder, spice
  • 1 teaspoon Salt
  • ½ teaspoon smoked paprika, spice
  • ¼ teaspoon cayene pepper, spice (add more or less for spice level)
  • 3 15 oz cans chili beans
  • 1 15 oz can black beans,rinsed and drained
  • 1 15 oz can corn, drained
  • 2 15 oz can tomatoes, crushed
  • 1 15 oz can tomato sauce

Instructions

  • Add oil and chopped onion to your Instapot, use the saute setting and cook, stirring for a few minutes.
    2. Add your minced garlic,  vegan beef crumbles, all your spices, stir and cook on saute for a minute or two.  Take it off Saute mode to off.
    3. Add all your beans and tomatoes, stir. Seal your lid.
    4. Hit your chili setting on your Instapot.  If you have no chili setting you can hit Manuel cook for 16 minutes. Let the pressure release naturally, stir once ready.  Serve with all your favorite chili sides.