Instant Pot Vegan Chipotle Chili overhead view

Instant Pot Vegan Chipotle Chili

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 warm spicy chili, or serve it stuffed into a baked sweet potato. Easy instructions for slow cooker and stove top, too. 
Course Entrée/Main Dish
Cuisine American, Canadian, Tex-Mex
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 - 6
Calories 410kcal
Author Flavour & Savour


  • 1 tbsp 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
  • 1/2 cup green lentils rinsed and picked over
  • 1 28 oz (796 ml) can fire-roasted diced tomatoes
  • 1 14 oz can (398 ml) stewed tomatoes
  • 2 oz chipotle peppers in adobo sauce finely diced, from a 7 oz (200 ml) can
  • 1 tsp hot smoked paprika
  • 1 tsp black pepper freshly ground
  • 1 tsp sea salt

Optional Toppings

  • finely chopped red onion, green onion, fresh cilantro or parsley, diced avocado, vegan cheese, crumbled tortilla chips, lime slices


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.


Refrigerate leftovers promptly and use within 3 to 4 days. Freeze in airtight containers for longer storage.


Calories: 410kcal | Carbohydrates: 69g | Protein: 23g | Fat: 4g | Sodium: 1512mg | Potassium: 1108mg | Fiber: 24g | Sugar: 9g | Vitamin A: 2445IU | Vitamin C: 61.3mg | Calcium: 155mg | Iron: 8.3mg