Best Damn Instant Pot Vegan Chili

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).

Best Damn Instant Pot Vegan Chili

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
• 15 oz pinto beans (low sodium)
• 15 oz kidney beans (low sodium)
• 8 oz tomato sauce (low sodium)
• 15 oz diced tomatoes (fire roasted)
• 6 oz tomato paste
• 2 Tbs Masa Harina Flour

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

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

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