This Instant Pot Meatless Easy Vegan Chili Recipe is a quick, delicious weeknight dinner that's packed with plant-based protein! Even meat-eaters will love it!
Course Dinner
Cuisine American
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4- 6 people
Calories 323kcal
Author FoodFaithFitness
Ingredients
1TbspOlive oil
1/2CupOnion,Diced
1Red pepper,Diced
1/3CupCelery,thinly sliced
1TbspGarlic,minced
4tspChile powder
2tspSmoked paprika
1tspGround cumin
1/4tspCayenne pepper
1/8tspGround Allspice
1CanDark red kidney beans,drained and rinsed
1CanFire roasted diced tomatoes(14oz)
1CanCrushed tomatoes(14oz)
2TbspTomato paste
1tspSea salt
Pinch of pepper
2Bay leaves
1/2CupWater
1BagGardein Beefless Ground
1/4CupParsley,Minced
Instructions
Pour the oil in your Instant Pot and turn it to sauté mode. Once hot, sauté the onion, pepper, celery and garlic until they begin to soften, about 3 minutes.
Add in the chili powder, paprika, cumin, cayenne and Allspice and cook until fragrant, about 2 minutes.
Add all the remaining ingredients, except the water, Beefless Ground, and parsley, and stir until well combined. Cover the Instant Pot (make sure it's set to sealing) and turn it to manual mode (it should immediately be set for high pressure) set it for 10 minutes. Once cooked, let it steam release naturally.
Once the steam is released, remove the lid and turn it to sauté mode. Add in the water and Beefless Ground and cook for 3-4 minutes, stirring frequently, until the Beefless Ground is warm.