Pressure Cooker Vegan Chili
Hearty and flavorful vegan chili made quickly in a pressure cooker with beans, vegetables, and spices.
15 mins
Prep Time
20 mins
Cook Time
4
Servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 carrot, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 2 cups vegetable broth
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay leaf
Nutrition Facts
Share this Recipe
Instructions
Set the pressure cooker to sauté mode. Add olive oil, onion, and garlic. Sauté for 2-3 minutes until fragrant.
Add the diced bell pepper and carrot. Sauté for another 3 minutes until vegetables begin to soften.
Stir in the black beans, kidney beans, diced tomatoes, and vegetable broth. Mix well.
Add chili powder, cumin, smoked paprika, salt, black pepper, and bay leaf. Stir to combine all ingredients.
Close the pressure cooker lid and set to high pressure for 15 minutes. Allow natural pressure release for 10 minutes before quick releasing any remaining pressure.
Remove the bay leaf. Stir the chili and adjust seasoning if needed. Serve hot with your favorite toppings.
Chef's Tips
- Bean Options: You can use any combination of beans like pinto or chickpeas for variety.
- Spice Level: Adjust the chili powder and add cayenne pepper if you prefer a spicier chili.
- Toppings: Serve with avocado, cilantro, vegan cheese, or lime wedges for extra flavor.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
- Thickening: If the chili is too thin, let it simmer on sauté mode for a few extra minutes to thicken.
