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+ servings

Vegan Chili

Try a bowl of this delicious vegan chili and tell me you don't like it. I dare you!
Prep Time15 mins
Cook Time10 mins
Additional Time20 mins
Total Time45 mins
Course: Vegan Dinner Recipes
Cuisine: Tex-Mex
Servings: 4 -6 servings
Calories: 72kcal


  • 1 package crumbles or 3 cups vegan taco meat
  • 1 Tbsp water
  • 1 onion
  • 2 bell peppers
  • 1 jalapeño pepper optional, omit if you don't do spicy
  • 3 garlic cloves
  • 1/2 tsp chili powder optional, omit if you don't do spicy
  • 1 tsp cumin
  • 1 tsp oregano
  • ½ tsp black pepper
  • ½ tsp salt
  • 3 to matoes
  • 1 cup beer you can substitute water


  • Puree and strain the tomatoes. Set aside.
  • Chop the onion, bell peppers, and jalapeño pepper into smaller pieces (pea sized). Dice the garlic.
  • Saute all the chopped veggies in water in the Instant Pot on saute mode for 7 minutes. Add garlic and cook for an additional 1 minute.
  • Add the strained tomato liquid and spices, put the lid on the pot and set it to sealing. Pressure cook (or press manual) for 10 minutes. Allow pressure to release naturally for 20 minutes.
  • Stir the vegan crumbles into the chili. Put the lid back on to get the crumbles heated up for about 5 minutes, then it's ready to serve.
  • Top with vegan cheese, vegan sour cream or avocado.


I recommend using one green bell pepper and one of another color. I usually use one green and one red.


Serving: 1g | Calories: 72kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 207mg | Fiber: 2g | Sugar: 3g