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.
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).
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...
- 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 McCormick's 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
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Chop all vegetables and add to IP
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Lightly saute vegetables in a small amount of water, veg broth, or bean juice (aquafaba) until softened
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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.
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Add water and all spices except Masa and stir well
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Mix in beans and stir well
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Add tomato sauce and diced tomatoes to TOP of stew and DO NOT STIR
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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
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Stir in tomato paste, any last minute garnishes, and Masa flour.
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Let rest for 10 minutes to thicken, stirring occasionally
Cauliflower Crumble Recipe Only use Soy Sauce to spice, nothing else.
Garnish with pickled jalapeños, green onions, or my green chili sour cream.
c
Anita Griggs
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.
Chuck Underwood
Yes, it’s a thickener. Masa Harina is a corn flour, used to make Tamales, and can usually be found in the Mexican section of your grocery store.
Anita Griggs
Got it! Thanks!
Carolyn Nowling-Archer
Can Garbanzo bean flour be substituted? Or does the Masa give the chili a sweeter flavor?
Pamela Skinberg
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.
Susan
I’ve used the corn tortilla truck, too. Works great.
J L Gulliver
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.
Shari Schmidt
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!
Chuck Underwood
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.
Shari Schmidt
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.
Mary Booher
Do you drain the beans, or add with the liquid?
Louis
1/4 cup of chili powder was perfect. Not spicy really at all. As a matter of fact I wish I hadn’t left out the chipotle chili powder
linda513
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!
Derrek
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.
Renee Oliver
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.:)
Pam Meyer
I just made this chili. My meat eater husband couldn’t get enough. Best chili I’ve made or eaten. So good.
Karen
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!
Rex Taylor
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
beachmama
YUM! Why not stir in tomatoes sauce/tomatoes? I’ve heard it prevents the beans from cooking through . . . is that accurate?
Chuck Underwood
The tomatoes will burn easily if they touch the sides of the IP.
Elizabeth Staeheli
Sodium in tomato sauce could prevent beans from softening, but maybe it is that the tomato sauce will break down in the cooking and not provide the needed thickening action.
Rex Taylor
I was wondering the same thing about stirring in the tomatoes.
Elizabeth Staeheli
How do you “RICE” cauliflower?
Bailey
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.
Carolyn Nowling-Archer
LOVE THIS RECIPE!
Janel
Amaaaazing! My husband and I never agree on chilis but we both loved this one! Thank you!
crabbylove
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.
Bailey
Are the beans or did you add the whole can?
Tbuss
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!
Chuck Underwood
Good question….no I would not. Use the soy sauce only before baking them. Then the chili spices will flavor them the rest of the way once they’re inside the stew.
Susan
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.
Sherri
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!
Martha
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 ?
Chuck Underwood
Frenchs… as it has no High Fructose Corn Syrup – just sugar.
Martha
Thanks
Martha
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.
Bailey
In the recipe notes, it says to season the crumbles with soy sauce only. Read the paragraphs leading up to the recipe ingredients.
J^3
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!
Bailey
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!
M.C. Gong
Just wondering…do I set my IP on High or Low pressure for 10mins? Thanks
Chuck Underwood
Low Pressure
M.C. Gong
Thanks Chuck.
Monique Connealy
Oops, I just did it on high. Still good 🙂
Kathi Aicher Bosilovatz
Do you rinse the beans?
Chuck Underwood
If it’s a normal can of beans – yes. The other one I try to buy Low Sodium Beans and that one I do not since I don’t add any salt. Doesn’t matter which one (kidney or pinto).
Bailey
Yes. You drain them.
jen
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!
Marc Belanger
This is the best Chili I ever had. The chipotle chili gives it a nice kick!
Angela Elaine Norman
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.
Helen
I have the same question! I am going to try crumbling and sauteing with the veggies just like you mentioned.
Monique Connealy
Aptly named recipe Chuck. Thank you so much. Your cornbread goes great with this too!
Andrew
How far in advance can you make the cauliflower-walnut mixture?
Chuck Underwood
I’d say a day or two…..I wouldn’t go any longer than that.
Martha
I make several batches and freeze it in portion- size baggies.
Sulochana R Asirvatham
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!
Barbara P.
can this be made in a slow cooker? Thank you.
Chuck Underwood
Yup….no problem
Duff
Im glad someone finally asked about the slow cooker option. What changes would I have to make? I’m using the stove top recipe (made it before and LOVED it). But with the slow cooker, would I have to wait to add any ingredients? Or can I do all the prep work, just add all the ingredients, stir over the course of 8 hours?
Thank you so much! This stuff is AMAZING!!
Chuck Underwood
I would do exactly as you mentioned….add everything and stir occasionally.
Hallie
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.
Maria
Hi, is this gluten free? Masa harina only has corn right?
Chuck Underwood
Yes
Carol
Remember not to use seitan. That’s not gluten free.
Jill Kreiss Tinsley
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!
Mrinal Dossal
The above recipe looks awesome .. a quick qs do you add the masa as is – meaning without roasting & it doesn’t taste raw & pasty ??? & is the IP on when you add the paste and masa ?? Thank you !!
Chuck Underwood
I do not roast it no – and the IP is on Keep Warm when I stir in the paste and masa.
Myrrhiam
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!
Yu Ri
Amazing! This was the first chili I made and it turned out great! Thank you.
Laura
Delicious!!!
Samantha G.
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.
Sherry Livering
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
CindyLu
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! 😉
Rose
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!
Jen
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!!
Litecoin (LTC)
GoIng to try about a cup of bulgar & the mushrooms as a meat sub 😋🔥🔥🔥🚀🤑
Litecoin (LTC)
Yummo!
Litecoin (LTC)
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?
Kamilla
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?
Jessica Annand
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?
Chuck Underwood
I think I would – just to reduce the variables – in case you might not like it.
Heather
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).
Dewey
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
Susan
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!
Pamela Swamy
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!
Stephanie
Can’t wait to try the Chili. Just got an IP! I love everything I’ve tried here.
Craig Butcher
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.
Brenda
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.
Chuck Underwood
I always buy just everyday McCormick’s Chili Powder and it’s not spicy at all to me.
Travis
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?
Chuck Underwood
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.
Ruby Tesla
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!
Set Upad
Awesome recipe!!
-Pressed/crumbled tofu was a great addition!
-Recommend adding 2 tsp salt
THANKS!!
Jacqui
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!!)
Esteban Ballesteros
Hi, what about if I want to use dry beans? Should I put the dry beans first and then follow your instructions?
Analia
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 😊!!
Fran Ehrhard
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!!
Chuck Underwood
I don’t think i set mine to low. In fact I rarely change the settings on mine at all.
Michelle L Wood
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.
Sov
why should tomato not stirred in?
Chuck Underwood
The sides of the Instant Pot get very hot and can scorch the tomatoes
Marina Moreno
Will the 1/2 cup bulgur still work in this version?
Chuck Underwood
It should, let me know how it turns out.
Mori
Damn! this is the best damn vegan chili ever! Seriously, my meat-loving family really liked the chili! Thanks for sharing!
Ed
heading to the store to get the goods!! thanks Chuck, and also appreciate that you answer peoples questions! Will report back…
SJGN
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.
Poetress
Hello – I don’t have an Instant Pot. Can I make this via a regular pot?
Chuck Underwood
https://www.brandnewvegan.com/recipes/soups/best-damn-vegan-chili-ever
Kelly
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!
RIE
Great recipe. FOLLOWING!!
Shell
Made this for a family Christmas dinner everyone loved it and most are non – Vega! Followed recipe exactly.
GingerVeg
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!!!
Nancy
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.
Doug
Wow! This recipe certainly gets my vote as best chili. I have been making chili for many, many years and the last couple of years the I have been vegan, I have struggled to find a recipe that was better than OK. Your recipe did the trick. I made it with the cauliflower taco meat. I substituted 1 cup of veggie broth for one of the cups of water and I also left out the tomato sauce, but still stirred in the paste at the end. I will be making your cauliflower taco meat for our next taco dinner. Our house smelled so good. It has been saved to my Pinterest board for future use. Thanks.
Christopher
Made this up tonight with some small changes. Used Beyond Beef beefy crumbles and used dry beans, not canned, cooked without salt in the Instant Pot beforehand. Also added black beans with the pinto and kidney beans. Doubled the recipe and it came out great. Thanks for sharing!
Sylvia
Made this for a Super Bowl party this past weekend. Initially, after it was all done in the IP, I tasted it and felt like it needed salt. A lot of it. I actually thought I missed part of the recipe that said “add salt.” (And I normally don’t add salt to anything.) So, unfortunately I added a decent amount of salt. It was good for the party, but now the leftovers are too salty. Totally my fault. But my question is how long before the full flavor comes out? Or should the full flavors be there from the start? Am I the only one who’s tried this who didn’t think it was salty enough? Otherwise the flavor and texture was amazing – just wondering if others thought it tasted like salt was missing. (I don’t cook all that often, so sorry if these are silly questions!) Thanks!
Chuck Underwood
It depends on whether you rinse the beans or not. I usually rinse once can and not the other so the sodium content comes out perfect without adding any extra salt.
Mrs..Allen
Sylvia, I had the exact same experience. It was so bland. I wish the author had mentioned to not rinse the beans in the recipe because not everyone reads through 100+ comments.
Sharise Cunningham
Thanks so much for this, it IS truly the “Best Damn Vegan Chili,” Instant Pot or not! For my meat alternative I used chopped jackfruit. It looked absolutely rich and decadent. I served with a few slices of avocado, squeeze of lime, and cilantro. The ONLY issue was my own fault in that I didn’t have enough regular chili powder and overcompensated with chipotle powder…hello SPICY HOTTT!!! I am eating it (slowly) anyway with tissues nearby. I definitely will make this again without so much chipotle next time. I’m heading over to Amazon to get your book right now!
Sandy
I loved this recipe! I made it with the cauliflower crumbles and reduced the chili powder to 1 tbsp- that was perfect for my family. We serve it on white rice with cilantro and a bit of avocado. My omni family likes it better than my old (turkey) chili 🙂 Thank you for your AMAZING recipes!!
Kai
Hello, couple of questions
1. I guess that tomato paste is what we would call tomato puree in the UK but what do you mean by tomato sauce? Heinz Tomato Ketchup? Passata?
2. I understand that the Masa Tamale flour is a thickener. I could add some cornflour or polenta. Any thought on what might be the better substitute?
thanks
Chuck Underwood
Here in the US…tomato paste is thick and concentrated, where tomato sauce is thin and watery. Hope that helps. And use whatever thickener you are comfortable with. Cornflour sounds very similar to Masa.
Catherine
Outstanding recipe! I used cauliflower taco crumbles and didn’t use the masa flour. Great taste and very hearty! I served it over a baked sweet potato. Will make again! Thank you!
Dianne
Good recipe! I made 3 subs: 1) blitzed some yellow corn tortilla in the food processor to sub for masa harina. 2) black beans instead of kidney beans. 3) baked only riced cauliflower, no mushrooms. I think the first 2 subs worked fine but not sure about leaving out the mushroom. The cauliflower just turned mushy in the chili, which taste wise is fine, but didn’t yield the texture of something meaty like I thought it would. I’m planning to add some corn into my bowl of chili cuz I love corn. Thanks for the recipe!
Sheila Yount
This is the best chili I have ever had, period. I will be making this again and it will go on my regular list of favorite recipes. Tasty, filling, wonderful!
Thank you, Chuck!!
Heather
Oh, wow, I made this yesterday and it really is the best damn chili I’ve ever tasted! I have leftovers in the refrigerator and my husband and I can’t wait to eat it because we know it’s over the top today after blending overnight. I used beans I cooked from dried (slow-cook mode; also in the IP) because I prefer their creamy texture, and soy curl pieces. Soooooooo good!
Sarah
Wow! This recipe is fantastic! I’ve made it 3 times now & each time it’s perfect. I add 8oz chopped mushrooms & carrots. I use corn starch instead of the masa flour since that’s what I have on hand. The 1/4 C chili powder seems like a lot but it makes for a spicy kick that’s what you want in a chili. I really dislike very spicy foods & this is fine for me. Doesn’t even make my nose run.
Aerts-Miller Kay
Yes indeed! Best Damn Instapot Chili! I have the small 3 qt pit, so mine was just beans, carrots, onions & the spices, over kale & rice! AMAZING! Thank you!
Robin Wilson
In the future can you please include the size IP you’re using? It makes a huge difference to those of us who have more than one, along with which pressure setting (low, med, high)? Thanks! I’m going to try this for a chili cook-off in Eugene this coming weekend. I’m certain it will be a hot!! (So far all your recipes I have tried have been amazing).
Chuck Underwood
6 qt
Kouri Fowler
My boyfriend and I have been eating vegan the past couple of months since I finished my cancer treatments.
This chili is amazing, I made the cauliflower and mushroom(I used shiitake) mix and it’s totally worth it! I did add a jalapeño with my onions and bell peppers. Plus, I garnished it with avocado, lime, and queso(made it from cashew butter).
I will be making this often in the months ahead. Thank you for sharing this🤗
Mrs..Allen
I used this recipe for a chili cook off and was sceptic as it does not call for any salt at all and no broth for liquid, just water. So literally, no salt at all. It even recommends using low sodium beans. The result was an extremely bland chili and I ended up adding at least 2-3 teaspoons of salt. After that it tasted ok but not award winning 🙁 I believe your stove top recipe calls for broth instead of water. I can imagine getting better results like that.
Karen Boyd
I’ve made this several times with wonderful results. I’m a bit confused however about why you would enter a chili into a contest, yet didn’t know how it tasted first. The whole point is to enter your favorite recipe and share it with others because you think it is the best. Maybe next time test it out and make sure you are following the instructions, and adjust the seasonings before entering it in a contest.
Gary
Took your chili recipe to a cookoff at work. I wasn’t expecting much since most people where I work are definitely carnrivores and won’t even consider plant-based foods as an alternative. However, I was surprised to place third overall out of 12 entries, and there 10 judges. So, cudos to you for a great recipe and one that we prepare often at home especially in the colder months. Well done!
Mia
Great recipe- only substituted corn starch instead of mass flour. Will definitely make again. I encourage the author to update the recipe directions with more clarity; if I hadn’t read the many previous comments I would have missed essential parts (e.g. rinsing one can of low salt beans, using the fluid from the other). Previous commenters gave great tips. And yes, 1/4 cup of chili powder!!
Nikki Beale
I made this tonight with black beans instead of pinto beans cos I didnt have any and sans masa flour because……what ??
It was a big hit and we will mix the leftovers with rice and put it in burritos tomorrow.
Thank you
Carolyn Cobb
Chuck, can you look at your McCormick bottle? Do you buy the Dark Chili powder, just ancho chili and garlic? Or the chili seasoning with oregano,cumin,salt etc?
I used to use a blend from http://www.southern style spices.com but they only have Ancho Chile spice
I haven’t made chili since my husband died because I can’t find the old blend any more. I love Texas chili in the winter! And your recipe looks fabulous.
Thank you so much.
Chuck Underwood
It just says Chile Powder on the front. “McCormick chili powder starts with whole, ripe, rosy red chilies, toasted and mixed with ingredients including cumin, oregano, garlic and salt.”
Beverly
This was delicious! I like spicy, but my husband does not handle it well. I didn’t use the chipotle or the fire roasted tomatoes, but that amount of chili powder made it spicy. I still loved it, but my husband is going to be miserable. LOL He did say it was super!
Regan Traxinger
Hello,
What would you think iif I added sweet potatoes? I feel
This mix won’t be enough. I don’t want to add too much though at the same time !! Thanks
Moira
Hi Chuck,
Thank you so much for this vegan chili, your green chili sour cream, and the cauliflower taco recipes! They were amazing and loved by my non-vegan family!
I am a brand new vegan as of mid-September. I used this chili this recent Sunday as an attempt to tell my parents that I’m vegan. My mom asked if was excited to use my new instant pot and that’s why I insisted on bringing the chili to our family dinner. I explained that I looked up the ingredients of their Bear Creek chili mix and saw that it wouldn’t work for me because I no longer eat any animal products… “So you’re plant-based then?” Yes.
And as for telling my dad – indirectly. He asked if I wanted to put ground beef in the chili. Nope, but they could have it as an add-in if they like. Dad tried the chili and said it was really good and didn’t really need the added meat! – but they made some anyway because of ingrained habits (my opinion). And also, both my parents really liked the green chili sour cream!
You have a new recipe follower in me and those I cook for; thank you for all the work you do!
Moira
Replying to my own comment for what it’s worth: I saw in several comments some issues with the lack of salt. At the bottom of the recipe card, Chuck says, “Only use Soy Sauce to spice, nothing else.” At the end of my cooking of this recipe, I tasted it and then added a tsp at a time of Bragg’s Liquid Aminos – low sodium, lots of taste. After my second taste test, I had my dad taste it and let him decide if it needed more; he thought it was great! I’d say overall, my added sodium was no more than 1,000 mg for this entire pot of chili (I think we got about 12 ladle-scoop servings), including what I added to make the cauliflower taco meat. If my math is right, 83mg sodium per serving of the most filling chili is stellar! Plus it tasted amazing.
My parents originally wanted to make Bear Creek’s Darn Good Chili and that offers 640mg per serving.
Amy
Winner-winner no-chicken-dinner!!! Made this tonight and huge hit with my hubby and teen sons! Didn’t have masa flour so I added three handfuls of blue tortilla chips at the end and let them sit. Also I got a burn error and I think it’s because I put the refried beans in before bringing to pressure. I made it work, but next time will put them in at the end. Thanks for a fantastic recipe!
Karen
I made this today. Unfortunately my IP said BURN shortly after starting. bummer, so I moved it to the stove top. It came out awesome. My whole family had seconds and were disappointed that there isn’t enough left for everyone for lunch tomorrow. Even when things don’t go according to plan, this still came out awesome. Thanks Chuck!
Nancy Mathieu
In the instruction there is mention of refried beans but I don’t see it in the ingredients, how much should I use?
Chuck Underwood
Sorry – I’ll fix that. About 1/2 of a 15oz can.
Valerie Brown
This was amazing. So much better than any meat recipe I had made before going WFPB. I used Beyond crumbles and mushrooms but next time will probably just double the mushrooms. I loved the texture they added. Thank you for this recipe!!!
Sheri
Hi Chuck! I live in Texas and wanted to make your chili today. One word….Delicious!!! I used McCormick hot Mexican chili powder. The flavors were so good and it does taste meaty with the cauliflower mushroom crumble added. Thank you for sharing your awesome vegan recipes. I have so many more of your recipes saved that I want to try!! 😊❤️👍
Nicole
This is the best recipe I’ve ever found for vegetarian chili and I’ve been one for 20 years. The chipotle absolutely makes this recipe so don’t skip on it! I substituted TVP for the meaty portion and it was killer!
Jeannie N
Hi Chuck, your stovetop version is my husbands all time favorite chili recipe. This is the first time I have made the Instant pot version and I just realized there is slight difference in ingredients. This chili i made is heavy on the tomato taste and I am not sure what I could add to make it more like what the recipe intended. I did make one mistake that I am hoping can be remedied. I added just plain riced cauliflower without baking them with your cauliflower crumble recipe. Would you mind suggesting anything that I can do now to fix my error? My husband wants to just add in 8 ounces of Hatch chili’s, but I don’t believe that will help much with the tomato-y taste. Any help is appreciated. Just thought before I messed it up anymore, I would ask. Thanks!
EmilyP
Absolutely delicious! I made the cauliflower scramble and the vegan chili, love it. One thing though, if you are using the smaller Instant pot, this recipe will not fit. I was partway through cooking and had to switch it to a larger pot on the stove. Given that the IP version requires 10 minutes at high pressure and 10 minutes natural release, this is one recipe where I don’t see any advantage to using the IP. It’s still a one-pot meal on the stove, and about same amount of time.
Terri Cunningham
Hi Chuck! Love your carrot dogs and make them almost every week. I tried the chili tonight in the instant pot and followed your recipe exactly by putting the tomatoes and the sauce in the middle and did not stir. Set the time for 10 min and when I checked on it, the instant pot message read burned. Was able to salvage the chili by scraping the burn off and mixing it in. Did not taste burned but not sure if the chili cooked as long as it was suppose to. before burn message stopped the cooking cycle. Please advise. Thank u!
Chuck Underwood
I’m sure it’s fine if it didn’t taste burned. The only thing I can think of is to make sure everything is mixed well before you place the tomatoes on top. I’ve never seen that message, but honestly I make mine on the stovetop 99% of the time.
James Dempsey
Ive made this 5 times now, I add a chopped jalapeño and half a bag of frozen corn. 10/10
Diae
My family loves this recipe and I make it often!