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    Home » Simple Vegan Recipes » Instant Pot Recipes

    Vegan 3-Bean Chili (Instant Pot or Stove Top)

    Last Modified: Sep 20, 2022 by Becky Striepe

    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Print
    ladle scooping chili out of the Instant Pot
    vegan bean chili topped with vegan sour cream, green onion, and jalapeno in a white bowl on a marble table
    vegan bean chili topped with vegan sour cream, green onion, and jalapeno in a white bowl on a marble table, text overlay
    image collage showing the vegan bean chili in a bowl, the ingredients in the Instant Pot, and the cooked chili in the pot

    This recipe is sponsored by Muir Glen. All opinions are 100% my own.

    My family is obsessed with this flavor-packed, super-easy vegan bean chili! You can use any canned beans you like to make it.

    vegan bean chili topped with vegan sour cream, green onion, and jalapeno in a white bowl on a marble table
    Jump To:
    • Ingredients and substitutions
    • Recipe notes
    • How to serve and store
    • Vegan Bean Chili Recipe
    • Frequently asked questions

    Ingredients and substitutions

    For the broth cube, you can use any vegan broth cube that you like. Vegetable, vegan chicken broth, or vegan beef-flavored broth cubes all work well. You can also substitute an equivalent amount of broth paste, if you prefer.

    canned tomatoes, beans, and other chili ingredients on a marble table with text labels for each ingredient

    You can use any canned beans (or equivalent amount of cooked beans) in this vegan chili. I love kidney beans, black beans, lentils, chickpeas/garbanzos, or pinto beans in chili. Black eyed peas are another fun addition!

    This chili uses Muir Glen Crushed Fire Roasted Tomatoes. These smoky-sweet tomatoes give the chili a depth of flavor that is going to knock your socks off!

    I love Muir Glen tomatoes because they're all organic, they're easy to find, and they're affordable. My favorite combination of attributes!

    Muir Glen's mission is to pack only the best tomatoes while protecting the environment. The tomatoes that they reject for their cans head to their composting facility, so no tomato goes to waste. It's so nice to see a company taking food waste on farms seriously and actually doing something about it!

    You can find a nice selection of Muir Glen's tomatoes at your local Whole Foods Market.

    One ingredient that might seem odd for a chili is the riced cauliflower. But y'all. The cauliflower rice does more than sneak in some veggie goodness. It gives the chili a bit of a meaty texture!

    You're going to love it, and the strong flavors of the chili mask the cauliflower flavor well.

    Recipe notes

    The recipe below includes both Instant Pot and stovetop directions. I prefer making this in the Instant Pot, because it's the most hands-off, but it's just as delicious and simple on the stove.

    Either way, you start by choosing your beans. You need three 15-ounce cans of beans for this recipe, and any beans you want will do the trick. See the FAQ list below the recipe for suggestions, if you need ideas.

    image collage showing chili ingredients in the Instant Pot before and after cooking

    Drain the beans, then add them to the Instant Pot or soup pot along onion, garlic, bell pepper, spices and broth cubes, corn, and riced cauliflower.

    You can saute the onion and garlic first, if you like, but it's totally fine to skip it in the interest of saving time.

    If you're making this on the stove, you will need a bit more liquid than in the Instant Pot and one extra broth cube. But that's the only difference, ingredients-wise.

    In the Instant Pot, set the pot to five minutes on high pressure, then let it do a 10-minute natural release. If you want more info on what that natural release is about, I have a primer on electric pressure cookers that answers that question and many more!

    On the stove, bring your ingredients to a boil, then reduce the heat and simmer, covered, for 30 minutes. Keep an eye on the pot and add an extra splash of liquid, if things start to look dry. That will really depend on your beans and on how tight your pan's lid is.

    How to serve and store

    I like to serve this with an array of toppings options, so my family can mix and match to make their dream bowl of chili. The toppings I set out on chili night are:

    • pickled jalapenos
    • garlic cashew cream sauce or vegan sour cream
    • vegan cheese shreds
    • chopped green onion
    • tortilla chips
    • sliced avocado

    Of course, you're free to use your own favorite chili toppings, if you prefer!

    Vegan bean chili is also great with baked grit cakes or vegan hush puppies on the side for dunking.

    Leftover chili will keep for three to five days in the fridge.

    You can also freeze it in a freezer-safe container for up to six months. To thaw, transfer to the fridge overnight, then warm in the microwave or on the stovetop.

    vegan bean chili topped with vegan sour cream, green onion, and jalapeno in a white bowl on a marble table

    Vegan Bean Chili Recipe

    My family is obsessed with this flavor-packed, super-easy vegan bean chili! You can use any canned beans you like to make it. 
    Prevent your screen from going dark
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    Course: Main Course
    Cuisine: Vegan
    Keyword: 3-bean chili, vegan 3-bean chili
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 375kcal
    Author: Becky Striepe

    Ingredients

    For the Instant Pot Chili

    • 1 cup chopped onion
    • 4 cloves garlic - minced
    • 1 bell pepper - chopped
    • 2 teaspoons garlic powder
    • 2 tablespoons chili powder
    • 2 teaspoons cumin
    • 1 cup water - (increase to 2 cups on stovetop)
    • 1 cube vegetable bouillon - (increase to 2 cubes on stovetop)
    • 1 (15 ounce) can black beans - drained (see note about beans)
    • 1 (15 ounce) can pinto beans - drained (see note about beans)
    • 1 (15 ounce) chickpeas - drained (see note about beans)
    • 1 (14.5 ounce) can Muir Glen Fire Roasted Diced Tomatoes
    • 1 cup corn - fresh, frozen, or canned
    • 1 cup riced cauliflower - (see note)
    • Kosher salt - as needed
    • black pepper - as needed

    Instructions

    To Make on the Stovetop

    • Add all of the ingredients, except the salt and pepper, to a soup pot with 2 cups of water. Bring everything to a boil, then reduce the heat and simmer, covered, for 30 minutes. Check on the chili occasionally, adding a splash of water or broth, if it looks dry. This will depend on how well your pan's lid seals.
    • Season with salt and pepper to taste, and serve with your favorite chili toppings (see note)!

    Instant Pot Directions

    • Add all of the ingredients, except the salt and pepper, to your Instant Pot. Bring the pot to high pressure for 5 minutes, then do a 10-minute natural release.
    • Season with salt and pepper to taste, and serve with your favorite chili toppings (see note)!

    Equipment

    • Instant Pot optional

    Notes

    About the Beans: Think of the beans in this recipe as suggestions. You can use any 3 types of canned beans you like! We love making this with black eyed peas sometimes. Red beans are also lovely. Use what you have!
    About the Riced Cauliflower: Whether you use fresh or frozen, the riced cauliflower adds a bit of a meaty texture to this chili. The cauliflower taste is very well-masked by the seasonings, so don't worry if cauliflower isn't your thing.
    Topping Ideas: sliced avocado, pickled jalapenos, Garlic Cashew Cream Sauce or vegan sour cream, vegan cheese shreds, chopped green onion, and tortilla chips.
    Cooking time is for the Instant Pot. Cooking it on the stove will take an extra 10 minutes.
    Leftover chili will keep for three to five days in the fridge. You can also freeze it in a freezer-safe container for up to six months. To thaw, transfer to the fridge overnight, then warm in the microwave or on the stovetop.

    Nutrition

    Nutrition Facts
    Vegan Bean Chili Recipe
    Amount per Serving
    Calories
    375
    % Daily Value*
    Fat
     
    39
    g
    60
    %
    Saturated Fat
     
    3
    g
    15
    %
    Trans Fat
     
    0.1
    g
    Polyunsaturated Fat
     
    11
    g
    Monounsaturated Fat
     
    23
    g
    Sodium
     
    172
    mg
    7
    %
    Potassium
     
    238
    mg
    7
    %
    Carbohydrates
     
    8
    g
    3
    %
    Fiber
     
    3
    g
    12
    %
    Sugar
     
    3
    g
    3
    %
    Protein
     
    2
    g
    4
    %
    Vitamin A
     
    1421
    IU
    28
    %
    Vitamin C
     
    40
    mg
    48
    %
    Calcium
     
    31
    mg
    3
    %
    Iron
     
    1
    mg
    6
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    Frequently asked questions

    What is vegan chili made of?

    Vegan chili uses the same, deep seasoning as animal-based chili. Instead of meat, this recipe uses beans and riced cauliflower to give the finished chili a hearty texture.

    You can use other plant-based proteins to make vegan chili! My family loves tofu chili. Vegan ground beef or vegan chicken also work well, as do seitan or crumbled tempeh. There are so many options out there!

    What beans are good for chili?

    Pretty much any combination of beans work well. I love kidney beans, black beans, lentils, chickpeas/garbanzos, or pinto beans in chili. Black eyed peas are another fun addition!

    How do you thicken vegan chili?

    In this recipe, the riced cauliflower adds thickness to the chili.

    What can I do with leftover chili?

    I love to eat the leftovers straight up, but if we end up with a lot left over, it's even more fun to bake it into a chili pie!

    Do you drain the beans for chili?

    For this recipe, you do. The liquid from canned beans can vary and it can be very salty. Draining the beans gives you more control over the chili's flavor and texture.

    More Vegan Instant Pot Recipes

    • Vegan Colcannon (stovetop or Instant Pot!)
    • Instant Pot Apple Pie Steel Cut Oats
    • Easy Vegan Instant Pot Risotto
    • 6-Ingredient Instant Pot Pinto Beans

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

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    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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