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Best Damn Instant Pot Vegan Chili

By 105 Comments

Here it is….. My award-winning Vegan Chili, all dressed up for the Instant Pot.  Same great flavor, only now done in just a fraction of the time thanks to the Instant Pot Pressure Cooker.

One of my readers told me she made my stove top version for her husband, and his very first comment after taking a bite was “This is The Best Damn Vegan Chili Ever.”  After a comment like that, I can’t change the name!  So I guess I’ll call this one,

Best Damn Instant Pot Vegan Chili.  

instant pot vegan chili

Another interesting fact about this chili is that it is now an “Award Winning” Vegan Chili.

I received an email one day from one of my blog’s followers.   He told me that he entered my chili into his hometown’s Chili Cookoff Contest.  There were 9 total entries, and only 2 were Vegan.  Would you believe he came in 3rd place?!

But here’s the kicker…….  This was in TEXAS!

I’m so proud {sniff sniff}  – I wish I could have been there to seen it!   🙂

Anyway, I often get asked about the ¼ cup of chili powder this recipe requires.  Yes…..I said ¼ CUP.   I know it seems like a bit much, but just try it.  The flavors really do come together wonderfully.

So with all that said – here is my award-winning Best Damn Vegan Chili, now for the Instant Pot.

And for those that want the stove top version – I’ll post a link to that recipe here.

 

Best Damn Instant Pot Vegan Chili

Best Damn Instant Pot Vegan Chili | Brand New Vegan

If you liked my original Vegan Chili recipe, AND you have an Instant Pot…..you’ll like this new and improved recipe.

It’s basically the exact same recipe as my stove top version, with just a few minor changes:

 

  • I removed the Seitan from the ingredient list.  I can no longer buy pre-packaged Seitan and I don’t always feel like making a batch…JUST to make chili, so I took it out.  It’s still optional if you want to use it, but I found something better.
  • What I substituted in its place –  is my Cauliflower Crumbles from my Amazing Cauliflower Taco recipe.  Simply mix 1½ cups of riced Cauliflower, 1 cup of finely minced mushrooms, and ½ cup of finely chopped Walnuts (optional).  Stir together with 2 Tbs of Light Soy Sauce and bake in a 350° oven for 30 minutes.  Use a parchment lined baking sheet for easy cleanup. Stir and continue baking for an additional 10-15 minutes or until browned.  These crumbles make a wonderfully healthy but ‘meaty’ chili, without using any of the highly processed, soy protein meat substitutes.
  • Of course you can leave out the crumbles as well and simply make an all bean chili, or add mushrooms, it’s completely up to you.  As you can see this is an extremely versatile recipe.
  • I also removed the refried beans and added a 6oz can of Tomato Paste instead to thicken it up.

Ok, here we go.

Add 1 chopped onion, 1 diced green bell pepper, a diced red bell pepper, and 3-4 cloves of mined garlic to your Instant Pot and lightly SAUTE the veggies in a small amount of water, veg broth, or even the juice from a can of drained pinto beans until softened.

Add in any meat substitutes you may be using (mushrooms, seitan, Cauliflower Crumbles, etc), 2 cups of water, and all the spices except the masa flour.  Stir well.

Stir in 1 can of Low Sodium Pinto Beans, and 1 can of Low Sodium Kidney Beans.

Now add an 8oz can of Tomato Sauce to the top of the stew, but DO NOT STIR it in.

Same thing with a 15oz can of Fire Roasted Tomatoes, add to the top but DO NOT STIR.

Attach the lid and set your IP to MANUAL mode for 10 minutes.  After cooking, allow it to naturally vent for 10 minutes before CAREFULLY releasing any remaining pressure.

Remove the lid and stir in a 6oz can of Tomato Paste.  This is also a good time to add any last-minute garnishes you may want to add, like a few tablespoons of pickled jalapeños, or green onions.

Finally, sprinkle 2 Tbs of Masa Harina flour on top and slow stir it in.

Allow to rest for 10-15 minutes, stirring occasionally, while it thickens.

This chili was perfect.  Rich, thick, and full of flavor, everything I expect in a Texas style chili.  Be sure and let me know what you think of the changes (refried beans vs tomato paste, etc).

brandnewvegan

 

 

 

4.81 from 31 votes
Print
Best Damn Instant Pot Vegan Chili
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

My award-winning Best Damn Vegan Chili, all dressed up for the Instant Pot. Same great flavor, only ready to eat in just a fraction of the time...

Course: Soup/Stew
Cuisine: American
Servings: 12
Author: Brand New Vegan
Ingredients
  • 1 large onion chopped
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 8 oz Seitan optional OR
  • 2 cups Cauliflower Crumbles optional
  • 8 oz Mushrooms optional
  • 2 cups water
  • 1/2 tsp garlic powder
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1 tsp oregano
  • 1 tsp chipotle chili powder optional
  • 2 tsp ground cumin
  • 1/4 cup chili powder
  • 1 15oz can pinto beans low sodium
  • 1 15oz can kidney beans low sodium
  • 1 8oz can tomato sauce low sodium
  • 1 15oz can diced tomatoes (fire roasted)
  • 1 6oz can tomato paste
  • 2 Tbs Masa Tamale Flour
Instructions

  1. Chop all vegetables and add to IP

  2. Lightly saute vegetables in a small amount of water, veg broth, or bean juice (aquafaba) until softened

  3. If using - add seitan, cauliflower crumbles, or mushrooms for a meat substitute.  Note:  All of these are optional and you could just add another can of beans.  

  4. Add water and all spices except Masa and stir well


  5. Mix in beans and stir well

  6. Add tomato sauce and diced tomatoes to TOP of stew and DO NOT STIR

  7. Add lid to IP and set to MANUAL mode for 10 minutes.  Allow to naturally vent when completed for 10 minutes before CAREFULLY releasing any additional pressure

  8. Stir in tomato paste, any last minute garnishes, and Masa flour. 

  9. Let rest for 10 minutes to thicken, stirring occasionally

Recipe Notes

Cauliflower Crumble Recipe  Only use Soy Sauce to spice, nothing else. 

Garnish with pickled jalapeños, green onions, or my green chili sour cream. 

 

 

My award winning Best Damn Vegan Chili, all dressed up for the Instant Pot. Same great flavor, only ready to eat in just a fraction of the time...

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Reader Interactions

Comments

  1. I’d like to try this recipe, but am not familiar with masa tamale flour. May I ask what the purpose of this flour is in this recipe? Is it a thickener? If so, could other thickeners, like arrowroot or corn starch, also be used? Thx.

    Reply

    • I can sometimes find Masa Harina here, but it comes in a huge bag and I will never use it before it goes rancid (which it does pretty quickly, and I don’t have a lot of space in my freezer). So I improvised by soaking a corn tortilla in hot water for a few minutes and then blitzing it in a blender with a bit of the tomato sauce. Did the trick, I think.

      Reply

  2. Great to see this one available for the Instant Pot; made it today. So easy and good, and so much faster (of course). Thanks, Chuck.

    Reply

  3. Hi Chuck! Making this tomorrow night for my daughter and boyfriend. I did buy seitan so I will be using it, but was wondering if I could put in both refried beans AND tomato paste (since I have both). Would that be too thick? Also, really? 1/4 cup chili powder? Nervous…I usually don’t put in the full amount a recipe calls for. I am a wimp when it comes to heat. Does the 1/4 cup make it really spicy? Thanks!

    Reply

    • Sure, adding both sounds great! If it is thick already you can hold off on the Masa Harina. And yes….1/4 CUP of chili powder. Chili powder doesn’t add any heat in my opinion…..that would come from jalapeños or chile peppers.

      Reply

      • Thanks! Made it with 1/2 can of refried beans and half can tomato paste. IT was a big hit with my daughter and her boyfriend (omnivores). We loved it! Having leftovers for lunch. Great recipe and so easy in the Instant Pot.

        Reply

  4. Hi Chuck, I made this last night in my brand new instant pot and it was amazing. I was dismayed when I first lifted the lid, because it looked so soupy, but when I added the tomato paste and masa harina, then waited about 5 minutes, it thickened up so nicely. I didn’t use 1/4 cup of chili powder, that sounded scary to me, so I used 4 teaspoons. The flavor came out perfect for me. Served over macaroni with your chile sour cream! Thank you!

    Reply

  5. I’m not a fan of very spicy foods. Any suggestions to make sure it isn’t too spicy? I don’t have the masa harina flour either.

    Reply

    • I just made this chili and used all the ingredients except I used gluten free flour because I didn’t have the masa tamale flour. It was the best chili I have tasted and it’s not very spicy. I don’t like spicy food either.:)

      Reply

  6. OMG, you’re my new bff. Heading to the store to get stuff to make your orange chicken & I see you use the instant pot too. <3 I really got in a rut & tired of the same stuff all the time, thank you!

    Reply

  7. Got the instapot. Great! Never used a pressure cooker before. I love it!
    Made the chili. Great!
    Just wondering what the difference in taste using the tomato paste vs refried beans.
    Also added squash, mushrooms, corn and zucchini on the second batch. Seems the flavor of the chili is so good it welcomes all veggies to join. Very, very healthy and tastes so good.
    Thanks
    RT

    Reply

  8. YUM! Why not stir in tomatoes sauce/tomatoes? I’ve heard it prevents the beans from cooking through . . . is that accurate?

    Reply

    • Blitz it in a food processor until it becomes the texture of rice. Masa is for flavor but cornmeal may be ok. I would blend the cornmeal to get a fine grind. I left it out and it still turned out great. I added some nutritional yeast to thicken though.

      Reply

  13. Thank you for this. Best chili I have ever made. The only changes: I used smoked paprika because I did not have any chipotle, and I did not have the flour so I left it out.

    Reply

  15. Question: do you still add all the seasonings to your cauliflower crumble that are in the taco recipe? Just wasn’t sure if I needed to leave any out. Thanks!

    Reply

      • I used the full recipe of cauliflower taco meat in the chili and the whole thing was delicious. This recipe is outstanding and I’m so glad I have left overs. Now I have to make more cauliflower meat no added frozen corn. Outstanding.

        Reply

      • I actually make a huge batch of the Cauliflower Taco meat (2 big cookie sheets full) and freeze it in small portions to use in all my Mexican Dishes. So I love to just toss it into my chili too (although I do cut down a tad on the Spices in the chili recipe). Love all your creations Chuck!

        Reply

      • Heck, I was planing to use the taco crumbles since I have about 7-8 batches in the freezer. I thought I could adjust the other spices. I don’t want to mess up your great recipe though.

        BTW, Chuck, what is your go-to compliant catsup ?

        Reply

      • Heck, I was planning to use the taco crumbles since I have 7-8 batches in the freezer.. I was planning to adjust the other spices but I don’t want to mess up your recipe.. Thanks, Chuck.

        Reply

    • In the recipe notes, it says to season the crumbles with soy sauce only. Read the paragraphs leading up to the recipe ingredients.

      Reply

  16. This may sound like a dumb question but can I make this in a crock pot instead of instant pot? I’ve never used an instant pot and don’t have one. Let me know – thanks so much for sharing this recipe!

    Reply

  17. This is a really solid recipe. Im from TX and most of the vegan chili recipes online are not the kind I’m used to. This is great! I crushed soy curls and soaked it in a soy sauce mixture and added it as the meat. Served it with cornbread using your recipe. I can see how you got 2nd at a chili cookoff, this is really tasty!

    Reply

  20. I made several changes to this recipe, including grinding up some tortilla chips because I can’t get masa flour and my instant pot wouldn’t come to pressure at first and it still came out super delicious. My omni partner said it was his fave thing I’ve made and we’ve been together a few years. So thank you!! The changes I made, in case anyone is curious- left out the green pepper, used tvp rehydrated in broth and added to the veggie sauté, (because I have a bunch on hand and it’s way cheaper than cauliflower. Sadness), used crushed tomatoes instead of tomato sauce because I had some I needed to use up and then the ground tortilla chips and a little salt. I served it over black bean spaghetti which my partner normally hates, but with this chilli it’s awesome!

    Reply

  22. Would this work with crumbled tempeh or would change the flavor too much? I haven’t used it much but, have some to use up. Any suggestions on how to prepare it if adding? I thought about crumbling and sauteing with the onion and bell peppers.

    Reply

  25. I love this recipe. My omnivore husband and long-time eater of chili says it’s the best chili he’s ever had. I used Gardein crumbles for the “meat”, Rotel Fire-Roasted tomatoes for the canned tomatoes, and added some canned jalapenos. I used a ton more chili powder and masa flour, and a goodly amount of chipotle. It would be excellent without the tweaks but it just felt right to just keep pouring on. Thanks for the recipe! p.s. Aquafaba is great for sauteeing–I had no idea!

    Reply

  27. OOPS!!!! I just put this in the instant Pot and realized I added the spices to the cauliflower taco mix…..I didn’t see the note to just add Soy Sauce. Is there anything I can do to calm down the spices.

    Reply

  29. Just made this tonight! It was delicious! I’m not a fan of masa so I mixed up 2 tbsp. of cornstarch in a bit of cold water and then added to the chili, It provided the perfect amount of thickness. Also, the next time I make this I think I’ll add one more can of beans as I love my chili extra beany! I used 1/4 cup of chili just as you called for and it was great! I also made the cauliflower, mushroom and walnut mix and it was a great addition to the chili, My son and I each had two bowls tonight!

    Reply

  30. This may be totally my fault for not reading the recipe correctly, but i added 1/4 cup of CHILI powder as in spicy ground chili peppers. It’s so spicy. I love spice and it is borderline ok for me…haha..fingers crossed my guests tomorrow are of the same mind!.maybe add a note re-iterating what chili powder is ? 🙂 really great recipe anyway!

    Reply

  33. Made this chili tonight for dinner and everyone loved it! I would make a couple changes if I made it again by only putting 2 tablespoons of chili powder. I put 1/8 a cup and it was very spicy. I would probably try it again omitting the chipotle powder to reduce spice. I also did not add the masa flour but put a sweet potato which made it very hearty and delicious. Next time I make it I will add 2 or 3 sweet potatoes instead of one because they were delicious! Overall it was very good for my first time making a vegan chili.

    Reply

  34. I just made this recipe now (I have the cornbread baking as we speak) This recipe is fantastic. I used Hot Mexican Chili Powder which really kicked it up. And I added some diced portabella mushroom and some pepperoni seitan I had made earlier in the week. It’s taste amazing and I can’t wait to have it for dinner! Thanks for another great recipe, Chuck

    Reply

  35. This is delicious! I did not have seitan, cauliflower or mushrooms and I wasn’t going out in the snow to get them! It was still yum-yum-yummy! One correction on the steps: It says to add all ingredients but the Masa flour but then at the end it says to stir in the tomato paste with the masa flour and garnishes. I didn’t see that in time and mixed in the tomato paste. It was still amazingly wonderful! 😉

    Reply

  36. This was a surprise hit for me this last week! It won 2nd place in a workplace Chili Cook-off and it was a surprise hit yesterday for a Super Bowl party spread. Even the most carnivorous of carnivores loved the chil!

    Some of my modifications: Instead of seitan or cauliflower crumbles, I used Gardein’s meatless ground (i had a couple of packages in the freezer) and instead of mushrooms, i just added a yellow bell peppter. So. good. Thank you for the recipe!

    Reply

  37. Thank you SO much for this recipe. I’ve been trying to change my diet to a more plant based one, but I have a huge mental block with vegetables in general. I’ve only been ok eating beans and chili type things in the last year or so. My husband loves vegetables, but it’s been hard finding things we both like. I stumbled on this recipe searching for ways to add more vegetables to our diets, and it was a BIG winner. I made it myself, and even knowing it was chock full of veggies, I had no problems eating a whole bowl. Seems like a minor accomplishment, but it is HUGE for me. Absolutely loved the recipe and it will be a staple in our house for sure!!

    Reply

      • Thanks for the amazing recipe! Added a couple of bay leaves, few splashes of Texas Pete hot sauce, then stirred in the bulgar, cilantro, mild jalapeño slices after the quick release, left covered on warm for 20 mins, no need for flour, bulgar seems to thicken it perfectly 😋. Any suggestions for a good vegan shredded cheddar cheese brand to top it off?

        Reply

  39. No idea what I did wrong but it is so hot I can’t eat it and I’m no stranger to hot food. How can I make it milder please?

    Reply

  40. I’m so excited to try this recipe since everyone loves it so much! I’m just wondering what do I need to do to change this for dried beans? I don’t have any canned ones I only have dried bulk beans. Should I cook them first and then add them in?

    Reply

  41. Made this last night and it really was the BEST DAMN CHILI we’ve ever had. I made the cauliflower “meat” crumbles and also added the optional mushrooms. I didn’t have masa flour so I used cornmeal. I was leary of the 1./4 cup of chili powder but I did it, and definitely don’t regret it. SOOO GOOD! I put every one of the spices except the optional chipotle pepper (because I didn’t have it).

    Reply

  42. Made as instructed except. No Cauliflower and no mushroom.but I added Vegge Crumbles. Unbelievable and I am a meat-a-tarian. Gave some left overs to a vegetarian hater and he couldn’t tell the difference. Definitely a remake

    Reply

  43. Omg this was amazing! This is my first time making chili in years and I can’t believe I’ve been missing out! I’m vegetarian but my husband is a meat eating farm boy but even he LOVED IT! I followed the recipe pretty much exactly except for charring my peppers first and using regular AP flour. 10/10 will make 100000 more times!

    Reply

  44. I have to confess that the idea of mushrooms in chili was not appealing but I’ve tried a couple of your recipes and have enjoyed them so I thought I would give this one a try… especially since you said it won a chili contest in Texas! I followed it exactly as you wrote it and then waited somewhat patiently for it to finish in the Instapot. We LOVED it and it will go into our lists of favorites! Thank you so much! As new vegans we are still in the “search for replacement recipes” stage and this one is a keeper!

    Reply

  46. my instant pot went into “burn” due to the thickness of the chili. Seems to be. A feature of the newer versions of the software. The recipe was good. Have to figure out how to deal with this.

    Reply

  47. I love this recipe but have learned there are two types of chili powder. What I’ve had in the past has been quite spicy and if I used 1/4 cup would have been inedible for us. I recently bought some chili powder on Amazon and the description said it was just flavour not spicy. That one works great at 1/4 cup. I think people should know what type they have before they start.

    Reply

  48. Do you drain the beans before putting them in? Also if you drain do you rinse?

    Secondly, after you make the cauliflower crumbles, do you add them to the chili before you cook it or after you are done do you combine before serving?

    Reply

    • I use no salt – and I usually buy the canned beans that say LESS SODIUM or NO SALT ADDED. I’ll drain and rinse one and not the other. As far as the crumbles – I would just mix the cauliflower/mushrooms/walnuts together and bake it with no spices, then add it to the chili. The spices from the chili will be enough. It’s more for texture than taste.

      Reply

  49. Made this tonight and it was wonderful. A few small changes: I had mushrooms but when I opened the package, they had gone bad. So instead I mixed in a half cup or so of TVP since I had it on hand, along with the riced cauliflower and walnuts. I also used regular flour instead of masa. Topped with a scoop of cashew cheese and some scallions. Thank you for this great recipe!

    Reply

  51. This was the best damn chili period, vegan or not. The cauliflower crumble was definitely worth the extra time. Usually stews or chilis turn out quite watery in the IP but this was amazing both in texture and flavor.
    Loved this recipe so much actually subscribed to the site *which I never do (just so i don’t miss out on new recipes *FOMO!!)

    Reply

  52. Hi, what about if I want to use dry beans? Should I put the dry beans first and then follow your instructions?

    Reply

  53. Hello there!! Do you happen to know/have the nutritional value for this recipe….if made exactly with the cauliflower crumbles, mushroom and walnut option? Please let me know. Thank you and have a wonderful day 😊!!

    Reply

  54. Chuck, so I see in the comments that you should set the pressure to low. I would like to recommend adding that to the recipe. If I hadn’t read the comments, I would not have known that and used high pressure. I’m a newbie IP user and don’t know any better. Looking forward to making this recipe this weekend. Thanks!!

    Reply

  55. You are such an inspiration! Thanks you for all of these wonderful recipes! I didn’t believe I would like all that chili powder. but you were right. It was so delicious! And, I don’t like spicy, as many have said before me.

    Reply

  58. Damn! this is the best damn vegan chili ever! Seriously, my meat-loving family really liked the chili! Thanks for sharing!

    Reply

  59. heading to the store to get the goods!! thanks Chuck, and also appreciate that you answer peoples questions! Will report back…

    Reply

  60. I used your recipe in my company’s Halloween Chili Contest! There were 12 entries, and everyone anonymously voted for their favorite one. The winning chilli had 15 votes, and my chilli had 5 votes! It was the only vegan one, and I think it was a total hit!! My husband loved it, and I’m totally going to make it again for Thanksgiving or Xmas this year.

    Reply

  62. Oh my goodness, I made this instant pot chili and added your green chili sour cream as one of the condiments and it was one of the most tasty combinations of flavors I’ve ever had! So delicious! Even the avid meat eaters were saying how great it was! Thanks you so much!

    Reply

  65. OMG, this was so fantastic. The next time I will omit the meatless crumbles and then save them for a garnish so as to keep the texture a bit more. I loved them and didn’t want them too hidden in the dish. This will definitely be a keeper!!!

    Reply

  66. I’ve made both the stovetop version and the IP version, and the substitution of tomato paste for refried beans made it a little too tomato-y for me….I absolutely love the stovetop version! I’m going to put the refried beans in my next batch of IP chili and see how that turns out.

    Reply

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