Don't worry! No ads will print out.
Scan the QR code to find this recipe on my site, if you have any questions. Also leave a review! Those 5⭐️ reviews help people find my recipes. →
Vegan Bean Chili
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)!
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.
Servings 6
Nutrition
Calories: 375kcal | Carbohydrates: 8g | Protein: 2g | Fat: 39g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Sodium: 172mg | Potassium: 238mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1421IU | Vitamin C: 40mg | Calcium: 31mg | Iron: 1mg
