Instant Pot Vegan Chili Recipe

Olive oil: Adds a rich, smooth base for sautéing the vegetables.

Onion: Provides a sweet and savory flavor that forms the foundation of the chili.

Garlic: Enhances the overall taste with its pungent and aromatic qualities.

Bell pepper: Adds a sweet and slightly tangy flavor, along with a pop of color.

Vegetable broth: Creates a rich and savory base for the chili.

Diced tomatoes: Adds a tangy and slightly sweet flavor, along with a chunky texture.

Black beans: Provides protein and a creamy texture.

Kidney beans: Adds protein and a slightly firmer texture.

Corn kernels: Adds a sweet and crunchy element to the chili.

Chili powder: Brings heat and depth of flavor to the dish.

Ground cumin: Adds a warm, earthy flavor.

Smoked paprika: Provides a smoky depth that enhances the overall flavor.

Salt: Enhances all the flavors in the chili.

Black pepper: Adds a hint of heat and complexity.

When sautéing the onion, make sure to cook it until it becomes translucent and slightly golden. This process, known as caramelization, enhances the natural sweetness of the onion and adds depth of flavor to the chili. Additionally, when adding the garlic and bell pepper, be careful not to burn the garlic, as it can turn bitter. Stir frequently and keep an eye on the heat.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a great alternative for sautéing vegetables.

• onion - Substitute with shallots: Shallots provide a similar flavor profile but are slightly sweeter and milder, which can add a subtle complexity to the chili.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can be used. Use about ¼ teaspoon of garlic powder per clove of garlic.

• bell pepper - Substitute with poblano pepper: Poblano peppers offer a mild heat and a rich flavor, adding a different dimension to the chili.

• vegetable broth - Substitute with mushroom broth: Mushroom broth provides a deep umami flavor that enhances the overall taste of the chili.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes can provide a thicker consistency and a more intense tomato flavor.

• black beans - Substitute with pinto beans: Pinto beans have a creamy texture and a slightly nutty flavor, making them a good alternative to black beans.

• kidney beans - Substitute with cannellini beans: Cannellini beans are creamy and mild, offering a different texture and flavor profile.

• corn kernels - Substitute with frozen peas: Frozen peas can add a touch of sweetness and a pop of color, similar to corn.

• chili powder - Substitute with cayenne pepper and paprika: A mix of cayenne pepper and paprika can mimic the heat and smokiness of chili powder.

• ground cumin - Substitute with ground coriander: Ground coriander has a citrusy, slightly sweet flavor that can complement the other spices in the chili.

• smoked paprika - Substitute with regular paprika and liquid smoke: Regular paprika combined with a few drops of liquid smoke can replicate the smoky flavor of smoked paprika.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the chili.

• black pepper - Substitute with white pepper: White pepper has a slightly different heat profile and can add a subtle spiciness without altering the color of the dish.

• Allow the chili to cool completely before storing. This helps prevent condensation, which can lead to a watery texture.

• Transfer the cooled chili into airtight containers. For convenience, use portion-sized containers so you can easily reheat just what you need.

• Label each container with the date. This ensures you keep track of freshness and consume the chili within a safe timeframe.

• Store the containers in the refrigerator if you plan to eat the chili within 3-4 days. This keeps it fresh and ready for a quick meal.

• For longer storage, place the containers in the freezer. The chili can be frozen for up to 3 months without losing its flavor and texture.

• When ready to eat, thaw the frozen chili in the refrigerator overnight. This gradual thawing helps maintain the quality of the chili.

• Reheat the chili on the stovetop over medium heat, stirring occasionally until heated through. You can also use the microwave, heating in 1-minute intervals and stirring in between to ensure even heating.

• If the chili appears too thick after reheating, add a splash of vegetable broth or water to reach your desired consistency.

• Adjust the seasoning after reheating, as flavors can mellow during storage. A pinch of salt or a dash of chili powder can revive the taste.

• Enjoy your reheated Instant Pot Vegan Chili with your favorite toppings like avocado, cilantro, or a squeeze of lime juice.

• For stovetop reheating, pour the leftover chili into a saucepan and heat over medium heat. Stir occasionally to ensure even heating. Add a splash of vegetable broth if it seems too thick. Heat until it reaches your desired temperature.

• To reheat in the microwave, transfer a portion of the chili to a microwave-safe bowl. Cover with a microwave-safe lid or a damp paper towel to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute increments if needed until hot.

• For reheating in the Instant Pot, add the leftover chili back into the pot. Use the sauté function to heat it up, stirring occasionally. This method ensures the chili heats evenly and retains its rich flavors.

• If you prefer using an oven, preheat to 350°F (175°C). Transfer the chili to an oven-safe dish and cover with foil. Bake for about 20-25 minutes or until heated through. Stir halfway to ensure even heating.

• For a slow cooker, transfer the chili to the crockpot and set it to low. Heat for 1-2 hours, stirring occasionally, until the chili is thoroughly warmed. This method is great for keeping the chili warm for extended periods, perfect for gatherings.

• Instant Pot: A multi-functional electric pressure cooker that will be used to sauté and cook the chili under high pressure.

• Olive oil: Used for sautéing the vegetables to enhance their flavor.

• Spatula: Useful for stirring the ingredients while sautéing and mixing the chili.

• Knife: Essential for dicing the onion and bell pepper, and mincing the garlic.

• Cutting board: Provides a safe surface for chopping the vegetables.

• Measuring spoons: Necessary for accurately measuring the olive oil, chili powder, cumin, smoked paprika, salt, and black pepper.

• Measuring cups: Used to measure the vegetable broth and corn kernels.

• Can opener: Needed to open the cans of diced tomatoes, black beans, and kidney beans.

• Colander: Useful for draining and rinsing the black beans and kidney beans.

• Mixing spoon: Handy for stirring the chili once it's cooked and adjusting the seasoning.

Prep ingredients in advance: Dice the onion, garlic, and bell pepper ahead of time to streamline the cooking process.

Use canned beans: Opt for canned black beans and kidney beans to save time on soaking and cooking.

Instant pot settings: Familiarize yourself with the Instant Pot settings to quickly switch between sauté and pressure cook modes.

Batch cooking: Make a larger batch of vegan chili and freeze portions for quick meals later.

Pre-measured spices: Measure out the chili powder, cumin, and smoked paprika before starting to save time during cooking.