Classic Vegan Bean Chili

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5 from 1 vote

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

Prep Time10

Cook Time10

Additional Time20

Total Time40

Course: All Recipes

Cuisine: American

Servings:

Calories: 226kcal

Author: Courtney Hunter

Ingredients

2 onions chopped
2 teaspoon 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 teaspoon garlic powder
½ teaspoon pepper
2 TB chili powder
2 teaspoon cumin powder
¼ teaspoon 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