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 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
Chop all vegetables and add to IP
Lightly saute vegetables in a small amount of water, veg broth, or bean juice (aquafaba) until softened
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.
Add water and all spices except Masa and stir well
Mix in beans and stir well
Add tomato sauce and diced tomatoes to TOP of stew and DO NOT STIR
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
Stir in tomato paste, any last minute garnishes, and Masa flour.
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.
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.
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.
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.:)
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.
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.
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.
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
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!
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!