Ok, so I have to admit… this isn’t my recipe. The credit for this recipe goes to my fiance Nick. Chili is very possibly my favorite food, and he has worked very, very hard to perfect this recipe for my enjoyment. I love it so much that I ask him to make it AT LEAST once a week!!!
We like to make this in our Instant Pot. It’s so easy to throw everything in there and walk way for awhile. You don’t have to own an Instant Pot to enjoy this recipe though. It can also be made on the stove or in a Crock Pot/any slow cooker!
I like to enjoy it with rice, pasta or potatoes. I also LOVE to top it with nutritional yeast, avocado, or cilantro (sometimes all three when I’m feeling fancy).
Vegan Chili
- 1 15 oz can black beans
- 1 15 oz can pinto beans
- 2 15 oz cans kidney beans ((dark red, light red, or one of each))
- 1 28 oz can crushed tomatoes
- 1 28 oz can diced tomatoes
- 1 white onion
- 2-3 cloves of garlic ((we like 3!))
- 2 serrano peppers
- 3 tbsp vegan brown sugar
- 1 tbsp maple syrup
- 1 tbsp cumin
- 1 tbsp chili powder
- 1 tsp cayenne
- 1 tsp paprika
- 2 1/2 cups water ((for sauteeing))
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Peel & chop the onion, peel & mince the garlic, dice serrano peppers.
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Add onion, garlic, and serranos to a large pot (or instant pot) with water. Saute until onion and garlic are translucent. If using an instant pot, use the saute feature!
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While vegetables are sauteeing, drain and rinse all of your beans.
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Add all of the remaining ingredients to pot. Your cook time will depend on your cook method.
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If cooking on the stovetop – cook on high until bubbling, reduce heat, cover & simmer for a least an hour.
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If using the Instant pot (our favorite way) – slow cook on “medium” heat for 4-5 hours.
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You can also use a Crock Pot! I’ve never used one, so don’t trust me on this.. but I would do ~ 4 hours on high heat or 6-7 hours on low heat.
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Enjoy however you’d like!