Welcome to our culinary adventure! Today, we're diving into the world of hearty and flavorful Vegan Instant Pot One-Pot Chili. Packed with protein-rich beans, vibrant vegetables, and an array of aromatic spices, this recipe promises a satisfying and nourishing meal in just a fraction of the time. With its quick preparation time and wholesome ingredients, this chili is perfect for busy weeknights or lazy weekends when you're craving a cozy and comforting dish that's both vegan and delicious.
Let me tell you a little story about the inspiration behind this Vegan Instant Pot One-Pot Chili. Growing up, chili was always a favorite in my family. It was a dish that brought us together around the dinner table, warming our hearts and our bellies. As I began to explore plant-based cooking, I knew I wanted to create a vegan version of this beloved recipe that captured all the flavors and textures of the original. Thus, this Vegan Instant Pot One-Pot Chili was born! It's a recipe that's close to my heart, not only for its delicious taste but also for the memories it evokes of cozy family dinners and shared moments of joy. I love enjoying this chili topped with creamy avocado, tangy yogurt, and fresh cilantro for a burst of flavor in every spoonful. Through experimentation and a lot of taste testing, I've perfected the balance of spices and textures to create a chili that's both hearty and wholesome, satisfying both the body and the soul.
Ingredients Breakdown for Vegan Chili Instant Pot:
Let's break down the key ingredients that make this Vegan Instant Pot One-Pot Chili so flavorful and nutritious:
Avocado Oil: Used for sautéing the aromatics, avocado oil adds a rich and buttery flavor to the dish.
Onion, Garlic, Bell Pepper, Celery, Carrot: These aromatic vegetables form the base of the chili, providing depth of flavor and vibrant color.
Black Beans and Pinto Beans: Packed with protein and fiber, beans add heartiness and texture to the chili, making it a satisfying meal on its own.
Diced Tomatoes: Canned diced tomatoes provide a tangy sweetness and help create a rich and flavorful broth for the chili.
Vegetable Broth: Adds moisture and depth of flavor to the chili, ensuring it's not too thick or too thin.
Spices (Chili Flakes, Cumin, Smoked Paprika, Oregano): A blend of aromatic spices adds warmth and complexity to the chili, creating a perfect balance of flavors.
Salt and Pepper: To season and enhance the taste of the dish.
Optional Toppings (Avocado, Yogurt, Cilantro/Parsley, Lime Wedges): These fresh and vibrant toppings add brightness and texture to the chili, elevating it to a whole new level of deliciousness.
Step-by-step Instructions for Vegan Chili Instant Pot:
Sauté Aromatics: Set the Instant Pot to sauté mode. Add avocado oil, diced onion, and minced garlic. Sauté until the onion is translucent.
Add Vegetables: Add diced bell pepper, celery, and carrot. Sauté for another 2-3 minutes until the vegetables begin to soften.
Add Beans and Tomatoes: Add black beans, kidney beans, diced tomatoes (with juice) to the pot.
Season: Sprinkle chili powder, cumin, smoked paprika, oregano, salt, and pepper over the vegetables. Give it a good stir to coat the vegetables evenly.
Pour in Broth: Pour in vegetable broth and stir to combine all the ingredients.
Pressure Cook: Secure the Instant Pot lid, set the valve to sealing, and cook on high pressure for 5 minutes.
Natural Release: Allow for a natural pressure release for a few minutes, then carefully perform a quick release.
Serve: Open the lid, give the chili a good stir, and adjust the seasoning if needed. For a smoother consistency, use an immersion blender, blending it just slightly for a creamier texture.
Garnish and Enjoy: Serve hot, garnished with your favorite toppings like avocado, cilantro, or a squeeze of lime.
This Vegan Instant Pot One-Pot Chili is not only easy and quick but also packed with flavorful, plant-based goodness. Perfect for a cozy and satisfying meal, it's a dish that's sure to become a favorite in your household!
How Long Does Chili Last in the Fridge?
Chili can typically last in the fridge for about 4 to 5 days when stored properly. To ensure it stays fresh:
Cool Properly: Allow the chili to cool to room temperature before storing it in the refrigerator.
Use Airtight Containers: Store the chili in airtight containers to prevent it from absorbing other odors and to keep it fresh.
Label and Date: Label the containers with the date you made the chili so you can keep track of its freshness.
Since my husband absolutely loves this chilli (read - delicious, high in protein vegan lunch or dinner!), I always try to have some in the freezer (especially convenient for super busy days). I usually freeze it in individual portions, and it can easily last for up to 3 months.
To freeze:
Cool Completely: Ensure the chili is completely cool before transferring it to the freezer.
Portion It Out: Divide the chili into portion-sized containers or freezer bags to make thawing and reheating easier.
Label and Date: Mark the containers with the date of freezing.
When ready to eat, thaw the chili in the refrigerator overnight or reheat it on the stove or in the microwave until it’s heated through.
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