Description
This Spicy Southwest Vegan Chili has a rich depth of flavor, a complex variety of pepper flavors, and the option to make it as fiery hot or mild as you’d like! Hearty, delicious, and delightfully nutritious!
Ingredients
Units
Scale
- 1 medium-sized red onion, finely chopped
- 2 medium-sized carrots, thinly sliced
- 2 celery sticks, thinly sliced
- 1 poblano pepper, chopped
- 1 small jalapeño, minced (omit half or all seeds)
- 6–8 cloves garlic, sliced
- 2 Tbsp chili powder
- 2 Tbsp cumin powder
- 2 tsp oregano
- 2 tsp rosemary
- 2 tsp thyme
- 2 cups vegetable broth
- 1 cup frozen corn
- 2 – 15.5 oz cans kidney beans, drained and rinsed *if using dried beans, see notes below
- 1 – 15.5 oz can black beans, drained and rinsed
- 2 heaping Tbsp chipotle peppers in adobo sauce, minced
- 1 Tbsp maple syrup
- 2 Tbsp tomato paste
- 2 – 15 oz cans crushed tomatoes
- 1 tsp salt (more to-taste)
- juice of 1 lime (2–3 Tbsp)
For serving (optional)
- avocado slices
- chopped cilantro
- dollop of vegan sour cream
- thinly sliced red onion
- cooked rice *see notes below
Instructions
- Prep all veggies and have cans opened and ready to go. Measure out spices in a small bowl and have veggie broth measured out as well.
- In Instant Pot, press “sauté” and heat pot (or heat large pot or stockpot on medium heat on the stovetop). Sauté onions, carrots, and celery in a drizzle of water or oil until onion becomes transparent. Stir in poblano, jalapeño, and garlic and cook another minute or two, stirring occasionally.
- Turn Instant Pot “off” and push veggies to the side of the pot, making space in the middle. Pour in spices (2 Tbsp chili powder, 2 Tbsp cumin, 2 tsp oregano, 2 tsp rosemary, 2 tsp thyme) and “toast” spices for about 30 seconds, stirring frequently so spices don’t burn. Pour in 2 cups vegetable broth and stir thoroughly, making sure no spices are stuck to the bottom.
- Add in 1 cup frozen corn, all the beans, 2 heaping Tbsp chipotle peppers with adobo sauce, 1 Tbsp maple syrup, 2 Tbsp tomato paste, crushed tomatoes, and 1 tsp salt.
- Seal Instant Pot. If using canned beans then cook on High Pressure for 15 minutes and allow a full natural release. If using soaked dried beans, cook on High Pressure for 55 minutes and allow a full natural release. If cooking on the stovetop with canned beans, bring to a boil and reduce heat to a low simmer and cover with a lid and cook 55-75 minutes, stirring occasionally.
- If making rice, this is a good time to start it!
- When chili has finished cooking, stir in lime juice.
- Serve with optional toppings: avocado, cilantro, vegan sour cream, sliced red onions with a side of crusty bread/tortilla chips and/or served over a bed of rice. Enjoy!
Notes
*If using dried beans, soak beans overnight: ½ cup pinto beans, ½ cup black beans, and ½ cup red beans. When ready to cook the following day, use strainer to drain soaking water and rinse beans well. Follow recipe directions for sautéing and adding ingredients, then seal Instant Pot and cook on High Pressure for 55 minutes. Allow a full natural release.
*Basmati rice is my favorite to serve chili over! I use ½ cup dried rice for 2 servings and 1 cup for 4 servings.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Soup and Chili
- Method: Instant pot, stovetop
- Cuisine: American, tex-mex, southwest