Introducing: your newest fave Instant Pot vegan chili recipe. And I’m talking to vegans and meat-eaters alike, here.
Seriously, it’s that good.
Here’s the deal with this Instant Pot vegan chili:
- warm and hearty
- quick and easy (especially with the help of our good friend the Instant Pot)
- not too spicy (as listed, but feel free to add more chili powder and/or even a splash of Tabasco sauce to your serving)
- vegan and allergy friendly!
First a note about those dry, small red beans. They’re the one element that can make this recipe seem less “instant” than instant. To speed up the soaking process, I’ve microwaved them in a bowl with some water for 10 minutes or so and that usually does the trick. But, if you have the time to pre-soak, just place them in some water and let them sit for a few hours prior to mixing up the Instant Pot magic.
For the thickener, we like using tapioca starch. It’s something we got used to using when I was nursing my youngest, and we weren’t sure (for a while there) whether or not she was allergic to corn. But, corn starch should work just as well.
We like to whip up a pot of this hearty vegan chili throughout the fall and winter months. And, it’s a great game day recipe.
Our favorite thing to pair it with is our go-to, Top 8 Free Cornbread recipe. Make a toppings bar for your chili with things like diced onions, avocado and shredded vegan cheese, and serve each bowl with a slice of cornbread for dipping. Mmmmm!
ALLERGY NOTES: This recipe is vegan, so it’s dairy free and egg free, but it’s also gluten free and peanut/tree nut safe (as long as you check your starch and seasoning labels). Because of the tofu, it’s not soy free, but you can easily leave out the tofu if need be and it’d still be very hearty and filling.
Place in the Instant Pot:
- 1 package firm tofu, cubed
- 3 ounces dry barley
- 8 ounces dry small red beans, pre-soaked
- 3 ounces dry lentils
- 2 teaspoons chili powder
- 1 (28-ounce) can diced tomatos
- 2 tablespoons canola oil
- 3 tablespoons tapioca starch (or corn starch), dissolved in water
- 8 cups vegetable broth
- 1 teaspoon garlic powder
- 1 tablespoon honey or sugar
- salt and pepper, to taste
- Prior to making the chili, pre-soak the dry, small red beans in water for at least a few hours.
- Place all ingredients in the Instant Pot and set to manual high pressure for 45 minutes. It will take about 15-20 minutes to get up to pressure, making your total cook time a little over 1 hour.
- After the Instant Pot finishes, release the pressure, open the pot and add in all of the "after cooking" ingredients listed. For the sweetener, I've used sugar and honey and both work well.
Optional: After serving, top your chili with diced, white onion, chunks of avocado and/or some shredded vegan cheese!
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 216Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 729mgCarbohydrates 28gFiber 5gSugar 6gProtein 12g