The Best Crockpot Vegan Chili
Here’s my recipe for the best crockpot vegan chili. Using three types of beans and a homemade chili seasoning, this meatless twist on a classic chili recipe will impress even the biggest meat eaters. Whether you are vegan or looking to incorporate more meat-free meals into your diet, this recipe is a winner. Instructions to make this easy chili in the Instant Pot are also included.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 servings 1x
Ingredients
Units
Scale
- 1 15-ounce can red kidney beans, drained & rinsed
- 1 15-ounce can pinto beans, drained & rinsed
- 1 15-ounce can white beans, drained & rinsed
- 28 ounces crushed tomatoes
- 10 ounces diced tomatoes with green chiles
- 1/2 cup onion, diced
- 1 bell pepper, diced
- 1 cup corn
- 2 garlic cloves, minced
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons paprika
- 1 teaspoon oregano
- 1/2 teaspoon pepper
- 1 tablespoon oil (for Instant Pot only)
- 3/4 cup water (for Instant Pot only)
Instructions
- Add all the ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours or LOW 4-6.
- Turn on the pressure cooker and select sauté. Once hot, add oil, bell pepper, and onion to the pot. Cook 5-7 minutes or until the vegetables are soft. Add the garlic and cook an additional minute. Turn off the pressure cooker.
- Pour in the water. Deglaze the bottom of the Instant Pot by using a wooden spoon to scrape the bottom of pot to remove any bits that stuck to it.
- Add the red kidney beans, pinto beans, white beans, corn, chili powder, cumin, salt, paprika, oregano, and pepper to the pressure cooker. Stir to mix well. Pour crushed tomatoes and diced tomatoes with green chiles on top. DO NOT STIR.
- Close lid and seal valve. Set high pressure and cook for 20 minutes. When cooking time is complete, quick release the pressure.
Find it online: https://fitslowcookerqueen.com/crockpot-vegan-chili/