You won't miss the meat in this Instant Pot Vegan Chipotle Chili! Load it up with your favourite toppings and enjoy a hearty bowl of vegetarian chili, or stuff it in a sweet potato. Easy instructions for your slow cooker and stovetop, too.
Today I'm bringing you a big bowl of vegetarian chili, wholesome and hearty, even without the meat. This Vegan Chipotle Chili has all the robust flavour and texture of a meat-based chili, but you won't miss the meat one bit.
So . . . am I following a vegan diet now? No, but I have decided to add more meatless meals to my weekly menus. While I have never been a big meat-eater and generally just eat chicken or seafood, following a plant-based diet on some days of the week seems like a healthy choice.
Chili is often an option when I'm pressed for time to make dinner. I make this recipe for Chipotle Chili Stuffed Sweet Potatoes often, so I've adapted it to make it vegan and included Instant Pot cooking instructions.
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❤️ Why you'll love this recipe
- Easy! This easy vegetarian chili recipe, with some of my favourite flavours, (I'm talking about YOU, chipotle) is one of my favourite meatless meals.
- Nutritious! Loaded with black beans, kidney beans, fire-roasted tomatoes and green lentils, this one-pot vegan chili is full of fiber and flavour. It's dairy-free, gluten-free and delicious!
- It's another quick 30-minute meal, as there is no meat to brown first as is the case with a traditional chili recipe.
- Freezes well! Leftovers? Perfect for the freezer for busy days ahead.
- No Instant Pot? No problem. I've included slow cooker and stovetop directions for this vegetarian chili recipe too. If you prefer to use your crockpot, just refer to the cooking instructions below.
🛒 Ingredients
Ready to get started? Here's what you'll need.
- onion: yellow or white
- red bell pepper: or whatever colour you have on hand
- garlic: 4 cloves (or less)
- kidney beans: canned are fine
- black beans: same as above
- green lentils: these hold their shape better than red or brown lentils, so you won't have mushy lentils!
- fire-roasted diced tomatoes: these bring SO much flavour to this meatless chili.
- chipotle peppers in adobo: you'll only need two from a small can. Save the rest in a glass jar in the fridge. For a milder chili, use just the adobo sauce.
- smoked paprika (optional) , salt and pepper
- and whatever toppings you'd like! (see suggestions below)
🥄 How to make vegan chili - 3 ways
Instant Pot Vegetarian Chili Instructions
- Press the "Sauté" button on the Instant Pot. Add oil. When it's hot, add onion and red pepper. Cook for 5 minutes, stirring occasionally until onion has softened.
- Add the garlic and cook one minute more. Press Cancel.
- Add all remaining ingredients to the pot (except the toppings, of course.) Close the lid and turn the valve to the "Sealing" position. Now press the "Manual" button and adjust the time down from 30 to 12.
- When it has cooked for 12 minutes, use the quick release.
- Taste, add extra seasoning if you like, then serve in bowls (or on top of cooked sweet potatoes) and add your favourite toppings.
Slow Cooker Vegetarian Chili Instructions
- Sauté onion and red pepper in a skillet on the stove top for 5 minutes until onion has softened.
- Add the garlic and cook one minute more.
- Transfer the onions, red pepper and garlic to the bowl of a slow cooker.
- Add all remaining ingredients and cook on high for 3 - 4 hours or on low for 6-8 hours.
- Serve with your favourite toppings.
Stove Top Vegetarian Chili Instructions
- Heat oil in a large heavy-bottomed pot or Dutch oven. Add onion and red pepper and sauté for 5 minutes or until onions are tender.
- Add garlic and cook one minute more.
- Stir in all remaining ingredients. Bring to a simmer, then reduce heat and cook for 25 - 35 minutes or until lentils are soft.
- Adjust the seasoning if necessary. Serve with your favourite toppings.
🍽 Topping ideas and serving suggestions
Serve it in a bowl or stuff it into a baked sweet potato!
Toppings for your bowl of chili can sometimes be the favourite part of this family-friendly meal. They add colour, texture, flavour and even more nutrients to this wholesome chili.
I like to spice it up with some diced red onion and/or green onion and add diced avocado, vegan cheese, crumbled tortilla chips, cilantro and/or parsley.
I like chili with this refreshing Grapefruit Orange Avocado Salad. or any simple green side salad.
🔁 Possible Variations
Chipotle peppers in adobo are very spicy! If you like a milder chili, simply use the adobo sauce, or reduce the amount of chipotle peppers.
Feel free to leave the chipotle peppers out and use chili sauce, instead.
🥶 Storage and Freezing Instructions
Refrigerate leftover chili promptly in a covered container. It will last for 3 days or so in the fridge.
Freeze it for longer storage. It will last for at least 3 months in your deep freeze. Thaw overnight in the fridge, then reheat on the stovetop or in a microwave.
🗒 More recipes you might like
If you love Tex-Mex flavours, you might also like these recipes.
Slow Cooker Vegan Texas Black Bean Soup
Salsa Verde Chicken Tortilla Bake
Chicken Fajita Bowl with Cauliflower Rice
Love one-pot meals? So do I! You might also like this Hearty Vegan Sweet Potato Corn Chowder.
If you like this Instant Pot chipotle chili, please leave me a comment and a rating in the comments section below. I love hearing when you've made one of my recipes!
📖 Recipe Card
Instant Pot Vegan Chipotle Chili
Equipment
Ingredients
- 1 tablespoon olive oil, extra virgin
- 1 cup onions, chopped
- 1 cup red bell pepper, chopped
- 4 cloves garlic, minced
- 1 14 oz (398 ml) can kidney beans, drained and rinsed
- 1 14 oz (398 ml) can black beans, drained and rinsed
- ½ cup green lentils, rinsed and picked over
- 1 28 oz (796 ml) can fire-roasted diced tomatoes with the liquid from the can
- 1 14 oz can (398 ml) stewed tomatoes, or diced tomatoes
- 2 oz chipotle peppers in adobo sauce, finely diced, from a 7 oz (200 ml) can
- 1 teaspoon hot smoked paprika, optional
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon sea salt
Optional Toppings
- finely chopped red onion, green onion, fresh cilantro or parsley, diced avocado, vegan cheese, crumbled tortilla chips, lime slices
Instructions
Instant Pot Chili Instructions
- Press the "Sauté" button on the Instant Pot. Add oil. When hot, add onion and red pepper. Cook for 5 minutes, stirring occasionally until onion has softened. Add the garlic and cook one minute more. Press Cancel. Add all remaining ingredients to the pot (except the toppings, of course.) Close the lid and turn the valve to the "Sealing" position. Now press the "Manual" button and adjust the time down from 30 to 12. When it has cooked for 12 minutes, use the quick release. Taste, add extra seasoning if you like, then serve in bowls (or on top of cooked sweet potatoes) and add your favourite toppings.
Slow Cooker Chili Instructions
- Sauté onion and red pepper in a skillet on the stove top for 5 minutes until onion has softened. Add the garlic and cook one minute more. Transfer the onions, red pepper and garlic to the bowl of a slow cooker. Add all remaining ingredients and cook on high for 3 - 4 hours or on low for 6-8 hours. Serve with your favourite toppings.
Stove Top Chili Instructions
- Heat oil in a large heavy-bottomed pot or Dutch oven. Add onion and red pepper and sauté for 5 minutes or until onions are tender. Add garlic and cook one minute more. Add remaining ingredients and stir. Bring to a simmer, then reduce heat and cook for 25 - 35 minutes or until lentils are soft. Adjust the seasoning if necessary. Serve with your favourite toppings.
Jeff
We don't follow a vegan diet but we loved this recipe! We loaded it up with avocado, chips and cheese. It's our new favorite chili recipe.
Flavour & Savour
That's so great to hear, Jeff! So glad you like this recipe as much as we do!