vegan bean chili

This AMAZING Best Instant Pot Vegan Chili (Oil-free) is so easy to make, high plant-based protein, filling, healthy, oil-free and so delicious and meaty! Made with whole foods!

Best Instant Pot Vegan Chili (Oil-free)

(160 grams) finely diced red onion

(15 grams) minced garlic (5 large cloves)

cumin

smoked paprika

fine salt & 1/4 teaspoon black pepper

cayenne pepper

water

tomato sauce

maple syrup

liquid smoke

beans chickpeas

quinoa

poblano pepper (so

Lemon Cream Sauce (the perfect balance to the spiciness)

cilantro

red onion

To a small bowl, add the chili powder, cumin, smoked paprika, salt and pepper and cayenne (if using) and whisk well. Set aside.

Add 1/4 cup water to the instant pot and press the saute mode for 8 minutes. Cook the red onion for around 5 minutes, stirring often until the onions become brown and caramelized. Lots of flavor! Add tiny amounts of water as needed to prevent sticking.

Add the garlic and cook another minute, stirring often.

Add the bowl of pre-mixed spices and stir for about 30 seconds to lightly toast the spices and absorb any residual moisture.

Add the 2 1/2 cups water, tomato sauce, syrup, liquid smoke, beans and quinoa (or buckwheat) and stir well.

Seal the pot and cook on high pressure by selecting either manual or pressure cook and set the time to 5 minutes. Please note that it takes about 8-10 minutes before the IP will come to pressure and start the actual cooking. It will beep once it begins the 5 minutes cooking. So, keep an eye so you don&#039;t overcook.

After the 5 minutes of cooking, do a manual quick release of any remaining pressure, using a pot cover to protect your hand. 

Give the chili a stir and let it sit around 5 minutes. It will seem a tad thin at first but thickens as it sits. It will thicken some and cool down more to eat.

Taste and add any more salt if needed. I found 3/4 teaspoon to be absolutely perfect. Add cayenne pepper if more heat is desired. Top with desired toppings. I added vegan chao shredded cheese, fresh jalapenos. The Lemon Cream Sauce is also a wonderful addition to the spicy chili!

Delicious and cozy chili recipe suitable for weeknight dinners and the holiday feast.

Sweet Potato Black Bean Chili With Cornbread Crust

tbsp extra virgin olive oil

red bell pepper (diced)

potato

onion

garlic (minced)

tbsp chili powder (adjust

tbsp cumin

soy sauce

yeast

paprika

oz tomatoes

oz black beans (one can, drained and rinsed)

oz red kidney beans (one can, drained and rinsed)

vegetable broth

cornmeal

all-purpose flour

garlic powder

2½ tsp baking powder

tsp apple cider vinegar

coconut milk (full fat, approx. 1 can)

Jalapenos

herbs

sour cream or yogurt

Vegan cheese

First, make the chili. In a pot over medium heat, add the oil, bell pepper, sweet potato, onion and garlic. 

Saute for 4 to 5 minutes, until the sweet potato is slightly softened. Add the chili powder, cumin, soy sauce, nutritional yeast, paprika and maple syrup. Toss until fragrant. 

Next, pour in the diced tomatoes along with their juices, along with your drained and rinsed cans of beans and vegetable broth. Bring to a boil, then simmer on low heat, covered, for around 25 minutes, until the sweet potato is softened. 

While that simmers, preheat the oven to 375F. In a large bowl, combine all listed cornbread ingredients and stir until completely mixed. 

Prepare four 9oz ramekins. Fill with the cooked chili around 1 inch from the top. Then, spread about 1/2 cup of the cornbread mixture over the top. 

Place the filled ramekins on a baking sheet, and bake for around around 20 minutes, until the cornbread is browned. Enjoy immediately with vegan cheese, sour cream and jalapenos, as desired. 

Create BOLD flavors with simple, inexpensive pantry staples in this easy, one-pot lentil bean chili recipe. A thick, hearty, comforting, nutrient-dense, meat-free meal to satisfy the entire family! + It’s gluten-free, dairy-free, low-fat, and vegan!

Lentil Bean Chili

red onion, (diced)

red bell pepper, (diced)

garlic

chili powder

cinnamon

tomato paste

(28-ounce) can of diced tomatoes, (in their juices)

dry brown lentils, (rinsed)

can of corn (drained and rinsed (optional))

dry red lentils, (rinsed)

lime ((optional))

cilantro ((optional))

Avocado, (sliced (optional))

Jalapeno, (sliced (optional))

In a large pot with a lid, heat the oil over high heat. Add the onion, bell peppers, and garlic. Regularly mix/saute for 2 minutes. Add the spices and saute for 10 seconds.

Add the tomato paste and mix for 10 seconds. Add the can of diced tomatoes, water, and brown lentils. Mix well, cover and bring to a boil. Once boiling, reduce the heat and simmer for 40 minutes. Check and mix at minute 20 to make sure it is not sticking and burning at the bottom of the pot.

Once the 40 minutes are up, check if the brown lentils are fully cooked. If the lentils are still raw, cover and cook covered for another 10-15 minutes. Add water if they are too dry.

Once the lentils are ready, taste and add salt and pepper. It is important to not add salt before because some canned tomatoes are salted already. Add the corn and cook for another 5 minutes.

Then turn off the heat, add the red lentils, mix well, cover and let it sit undisturbed for 15 minutes.

Uncover, add the juice of one lime, cilantro if using, mix well and serve hot. Optionally garnish with avocado and jalapeno slices.

I love this recipe.  I have been having problem with dizziness which is a side effect  of low iron and I made this and I feel so much better.  Never knew how much iron that lentils have.  This chili will be a staple in my fridge or freezer at all times.
Thank you for creating.

This was delicious and easy to make. I was a had to double check the amount of cumin the recipe called for a couple of times as it seemed like a lot but the end result was a delicious chili. I also didn’t see in the instructions when to add the kidney beans so I threw them in on the same step as the corn and it seemed to work. This is definitely something I would make again.

This lentil chili is so good and perfect for meal prep!!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1710598408/xowfxkdwiq2ildcogemr.mp4

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