Instant Pot Meatless Easy Vegan Chili Recipe

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

Cook Time 20

Total Time 30

Servings - 6 people

Calories 323kcal

Author FoodFaithFitness

Ingredients

1 Tbsp Olive oil
1/2 Cup Onion, Diced
1 Red pepper, Diced
1/3 Cup Celery, thinly sliced
1 Tbsp Garlic, minced
4 tsp Chile powder
2 tsp Smoked paprika
1 tsp Ground cumin
1/4 tsp Cayenne pepper
1/8 tsp Ground Allspice
1 Can Dark red kidney beans, drained and rinsed
1 Can Fire roasted diced tomatoes (14oz)
1 Can Crushed tomatoes (14oz)
2 Tbsp Tomato paste
1 tsp Sea salt
Pinch of pepper
2 Bay leaves
1/2 Cup Water
1 Bag Gardein Beefless Ground
1/4 Cup Parsley, 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.
Stir in the parsley and DEVOUR!

Nutrition