Instant Pot Vegan Chili Recipe

Olive oil: Used for sautéing the vegetables, adding a rich flavor and helping to soften them.

Onion: Adds a sweet and savory base flavor to the chili.

Garlic: Provides a pungent and aromatic depth to the dish.

Red bell pepper: Adds sweetness and a slight crunch.

Green bell pepper: Contributes a mild, slightly bitter flavor and crunch.

Corn kernels: Adds sweetness and texture to the chili.

Black beans: Provides protein and a creamy texture.

Kidney beans: Adds protein and a slightly firmer texture.

Diced tomatoes: Adds acidity and a rich tomato flavor.

Chili powder: Gives the chili its characteristic heat and depth of flavor.

Ground cumin: Adds a warm, earthy flavor.

Paprika: Contributes a mild, sweet pepper flavor and vibrant color.

Salt: Enhances all the other flavors in the dish.

Black pepper: Adds a subtle heat and depth of flavor.

Vegetable broth: Provides a flavorful liquid base for the chili.

When sautéing the onion and garlic, make sure to cook them until they are just starting to turn golden brown. This will enhance their natural sweetness and add a deeper flavor to the chili. Additionally, when adding the spices like chili powder, cumin, and paprika, let them toast in the Instant Pot for about 30 seconds before adding the vegetable broth. This will help to release their essential oils and intensify the overall taste of the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor, making it a good alternative for sautéing.

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor, which can complement the other ingredients well.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar flavor, though it is less pungent.

• red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar sweetness and texture, making them a good alternative.

• green bell pepper - Substitute with poblano pepper: Poblano peppers add a mild heat and a slightly different flavor profile, which can add depth to the chili.

• corn kernels - Substitute with frozen peas: Frozen peas can add a similar texture and a bit of sweetness to the dish.

• black beans - Substitute with pinto beans: Pinto beans have a similar texture and can absorb flavors well, making them a good substitute.

• kidney beans - Substitute with cannellini beans: Cannellini beans are creamy and mild, providing a similar texture to kidney beans.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar consistency and flavor, though the texture will be slightly different.

• chili powder - Substitute with cayenne pepper and paprika: A mix of cayenne pepper and paprika can mimic the heat and smokiness of chili powder.

• ground cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices in the chili.

• paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the overall taste of the chili.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, which can add a unique twist to the dish.

• vegetable broth - Substitute with mushroom broth: Mushroom broth can provide a rich, umami flavor that enhances the depth of the chili.

• Allow the chili to cool completely before storing. This helps prevent condensation, which can lead to a watery texture.
• Transfer the cooled chili into airtight containers. Glass containers with tight-fitting lids are ideal for maintaining freshness.
• For short-term storage, place the containers in the refrigerator. The chili will stay fresh for up to 5 days.
• For longer storage, consider freezing. Use freezer-safe containers or heavy-duty freezer bags. If using bags, lay them flat to save space and ensure even freezing.
• Label each container or bag with the date and contents. This helps you keep track of how long the chili has been stored.
• When ready to enjoy, thaw frozen chili in the refrigerator overnight. For a quicker option, use the defrost setting on your microwave.
• Reheat the chili on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, use the microwave, heating in 1-minute intervals and stirring in between.
• If the chili appears too thick after reheating, add a splash of vegetable broth or water to reach the desired consistency.
• Adjust seasoning as needed after reheating, as flavors can mellow during storage.

• To reheat your Instant Pot Vegan Chili on the stove, pour the chili into a saucepan and heat over medium heat. Stir occasionally until it's heated through, which should take about 5-10 minutes. Add a splash of vegetable broth if it seems too thick.
• For a quick microwave method, transfer a portion of the chili to a microwave-safe bowl. Cover with a microwave-safe lid or plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. Add a bit of water or vegetable broth if needed.
• If you have a slow cooker, you can reheat the chili by transferring it to the slow cooker and setting it on low. This method is great for reheating larger quantities and will take about 1-2 hours.
• For those who prefer using the Instant Pot again, you can use the sauté function. Pour the chili back into the pot and set it to sauté mode. Stir occasionally until it's heated through, adding a bit of vegetable broth if necessary.
• To reheat in the oven, preheat your oven to 350°F (175°C). Transfer the chili to an oven-safe dish and cover with foil. Bake for about 20-30 minutes, or until heated through. Stir halfway through the cooking time for even heating.

• Instant Pot: A multi-functional electric pressure cooker that will be used to sauté and cook the chili under high pressure.

• Olive oil: Used for sautéing the onions and garlic to start the cooking process.

• Knife: Essential for dicing the onion, garlic, and bell peppers.

• Cutting board: Provides a safe surface for chopping vegetables.

• Measuring spoons: Used to measure out the olive oil, chili powder, cumin, paprika, salt, and black pepper accurately.

• Measuring cup: Used to measure the corn kernels and vegetable broth.

• Can opener: Necessary for opening the cans of black beans, kidney beans, and diced tomatoes.

• Wooden spoon: Used for stirring the ingredients together in the Instant Pot.

• Ladle: Useful for serving the chili once it is cooked.

Prep ingredients in advance: Dice the onion, garlic, and bell peppers ahead of time to streamline the cooking process.

Use canned beans: Opt for canned beans instead of dried to save soaking and cooking time.

Frozen corn: Use frozen corn instead of fresh to cut down on prep time.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Instant pot settings: Familiarize yourself with the Instant Pot settings to avoid delays during cooking.