Flavorful and comforting Easy Vegan Chili with dry beans perfect for anyone new to the vegetarian, vegan, or plant-based scene. Best yet, it’s healthy and adaptable! Oil and gluten-free!

This recipe is featured on my Youtube channel, in the HOW TO MAKE EASY CHILI BEANS | Vegetarian, Vegan, Plant-Based video.

This recipe pairs well with my VEGAN DOUBLE-STUFFED SWEET POTATOES | + Stretchy VEGAN Mozzarella Cheese!

Servings: 8

Ready In: 1hr

Good For: Lunch, Dinner 

Cuisine: Gluten-Free, Vegan, Oil-Free

Ingredients:

• 1 lb or 3 cups dried pinto beans
• 1 large onion, diced 
• 5 cloves garlic, chopped 
• 1 red bell pepper, chopped
• 2 tbsp chili powder, or more to taste
• 2 tsp dried oregano
• 2 tsp smoked paprika
• 1 tsp chipotle powder
• 1 tbsp cumin
• 3 cups fresh tomatoes or 1 (one) 28oz can diced crushed tomatoes with juices (fire roasted if possible)
• 2-3 tbs fresh jalapeno, finely chopped without seeds (optional, adds a nice kick of heat) 
• 2 tbsp tomato paste
• 1 – 2 tsp cocoa or carob powder, adds depth
• ¾ tsp cayenne pepper, or more for kick
• 3 tbsp coconut aminos  
• 3 tbsp maple syrup
• 1 ¾  tsp of salt (adjust as needed)
• 3 ¾  cups veggie broth + 3 tbsp of water for sauteeing veggies
• Highly recommended yummy garnishes: walnut meat, cashew sour cream, cilantro, avocado, scallions, lime wedges

Instructions:

1. Soak your beans overnight in 7-8 cups of water. Alternatively, you can place your unsoaked beans in the Instant Pot with water just 1 inch above the level of the beans, and pressure cook for 11 minutes. Manually release, drain and set aside. 
2. Chop all your veggies: onion, garlic cloves, red bell pepper, fresh tomatoes (if you’re not using canned), fresh jalapeno, and gather all your spices.
3. Turn your instant pot on sautee mode and add 3 Tbsp of veggie broth or water and saute your onion for 2-3 minutes.
4. Next, add garlic and bell pepper and saute for another 1-2 minutes or so. Add a splash of veggie broth or water to deglaze the pot if needed.
5. Now add your spices: chili powder, cumin, oregano, and saute for about 1 minute to cook spices.
6. Add tomato, tomato paste, cocoa or carob powder, smoked paprika, chipotle powder, jalapeno, coconut aminos, maple syrup, cayenne pepper, salt, and veggie broth. Stir. 
7. Add pre-soaked or pressure cooked beans (drained). 
8. Set Instant Pot to high pressure for 25 minutes, and naturally release for 15 minutes. 
9. If you like your chili on the thicker side, feel free to stir in a tad bit of masa harina or masa corn flour, starting by sprinkling about a tbsp at a time until you get desired consistency.
10. Taste and adjust flavor as needed: coconut aminos for more umami, maple syrup for sweetness, cayenne for heat, salt or squeeze of lime for heightened flavor. 
11. Serve with any or all of the following toppings: walnut meat, cashew sour cream, cilantro, avocado, scallions, lime wedges

Notes:

• Great for meal prep & freezer friendly! 
• Feel free to mix your bean selection (black, pinto, kidney…any or all!) 
• Stores in fridge for 3-4 days