• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Everyday Nourishing Foods
  • Home
  • Recipes
  • Breakfast ideas
  • Lunch ideas
  • Dinner ideas
  • About
menu icon
go to homepage
  • Recipes
  • Instant pot
  • Millet
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipes
    • Instant pot
    • Millet
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Side dish

    Instant pot vegan chili with kidney beans

    Published on : May 29, 2021 Last Updated : Nov 21, 2021 by Sravanthi. This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    • Facebook164
    • Twitter
    • Yummly
    • Pocket
    • Reddit
    • Flipboard
    • Mix
    Jump to Recipe

    This easy and flavorful kidney beans chili is our favorite recipe. Enjoy this warm, vegan, and gluten-free chili made with lots of veggies for any meal!

    vegan chili in a bowl

    As a vegetarian, we mainly use beans and lentils as our primary protein source. Though we like Indian-style curry recipes with beans, this chili with kidney beans is our favorite.

    I usually cook the kidney beans and store them in the refrigerator or freezer for weekday meals. Cooking beans from scratch not only save money but are far healthier than canned beans.

    Make this vegan chili today and enjoy it with a side dish like cornbread, nachos. I like to eat this as soup and over rice.

    Let's begin making vegan chili:

    • Chop the veggies - onions, tomatoes, carrots, red and green bell pepper. Keep them aside.
    • Start the instant pot in saute mode and add oil to it.
    • Once it is hot enough, add chopped onions and garlic.
    • Let them cook until the onion turns into light pink color.
    • To this, add chopped carrots and let them fry for a couple of minutes. Add the veggies that take a longer time to cook first.
    • Now add chopped bell peppers and mix it well.
    • Add finely chopped tomatoes to the Instant pot and mix it well. You can use fire-roasted tomatoes or tomato puree as well to make this recipe.
    • Now add the spice powders - dried oregano, red chili powder, cumin powder, pepper powder, and salt. Give this a good stir.
    • It's time to add the cooked kidney beans. Traditionally chili uses black beans, and you can use them here instead of kidney beans.
    • Add water or vegetable broth and mix it well. If you are cooking kidney beans at home, you can use the water in which kidney beans have been cooked. 
    • At this stage, if you want hands-free cooking, switch off the Instant pot saute mode and close the lid.
    • Start the Instant pot again using manual or pressure mode and cook it for 5 minutes on HIGH pressure. 
    • Once the Instant pot beeps, switch it off. Wait for 10 minutes and do a quick pressure release carefully.
    • At our home, we like the veggies to be crunchy. So I mashed the beans using a potato masher and cooked them for 10 minutes using sautee mode. Traditionally, chili is simmered in an open pot for 30 to 40 minutes, giving a creamy texture.
    • Stir it well, and healthy instant pot vegan chili is ready to serve!

    How do you thicken vegan chili?

    You do not need to add any flour or cornstarch to thicken your chili. Instead, take some portion of chili in a blender and blend it into a smooth paste.

    Then, add this chili paste to the dish and mix it well. In this way, your chili will be super creamy and thick.

    Recipe Notes and variations:

    • I used fresh tomatoes in this recipe. You can use canned tomatoes to make this recipe, preferably fire-roasted ones.
    • This recipe calls for kidney beans, but you could use any beans - black beans, pinto beans, kidney beans, or a mix of everything to make this vegan chili at home.
    • Though I haven't used celery, cilantro, and corn in this recipe, they will be a good addition to the chili and make them more flavorful and tasty.
    • To add more protein to this dish, you can add half a cup of uncooked quinoa to this recipe while adding beans.
    • I have used leftover water from cooking kidney beans in this recipe. Using vegetable stock will make this recipe more flavorful.

    Recommended products:

    As you are here, you will love my easy and healthy vegetarian instant pot recipes! Check them out!

    instant pot vegetarian recipes collage

    Have you tried this recipe? Provide your feedback by giving a star rating and/or leaving comments. And don't forget to share the recipe with others on Facebook, Instagram, Pinterest, or Twitter.

    Instant pot vegan chili recipe:

    Tried this recipe?Give the rating by clicking ★ below
    vegan chili in a bowl

    Instant pot vegan chili with kidney beans

    Sravanthi
    This simple and flavorful Instant pot vegan chili recipe is easy to make at home from scratch with pantry staple ingredients. Make this today and enjoy a warm bowl of chili!
    5 from 2 votes
    Print Recipe Pin Recipe
    Course Main Course, Side Dish
    Cuisine American
    Servings 4
    Calories 279 kcal

    Equipment

    • Instant Pot
    Prevent your screen from going dark

    Ingredients
      

    • 3 cups kidney beans cooked
    • 1 cup water
    • 1.5 cups tomatoes chopped (You can use 1 14.5 oz canned tomatoes)
    • 2 carrots medium-sized
    • 1 green bell pepper
    • 1 red bell pepper
    • ½ cup onions chopped
    • 1 teaspoon cumin powder
    • 1 teaspoon paprika you can use red chili powder also
    • 1 teaspoon dried oregano
    • 1 teaspoon chopped garlic
    • 2 tablespoon oil
    • ½ teaspoon pepper powder
    • Salt to taste

    Instructions
     

    • Chop the veggies - onions, tomatoes, carrots, red and green bell pepper. Keep them aside.
    • Start the instant pot in saute mode and add oil to it.
    • Once it is hot enough, add chopped onions and garlic.
    • Let them cook until the onion turns into light pink color.
    • To this, add chopped carrots and let them fry for a couple of minutes.
    • Now add chopped bell peppers and mix it well.
    • Add finely chopped tomatoes to the Instant pot and mix it well.
    • Now add the spice powders - dried oregano, red chili powder, cumin powder, pepper powder, and salt. Give this a good stir.
    • It's time to add the cooked kidney beans. Traditionally chili uses black beans, and you can use them here instead of kidney beans.
    • Add water or vegetable broth and mix it well. If you are cooking kidney beans at home, you can use the water in which kidney beans have been cooked. 
    • At this stage, if you want hands-free cooking, switch off the Instant pot saute mode and close the lid.
    • Start the Instant pot again using manual or pressure mode and cook it for 5 minutes on HIGH pressure. 
    • Once the Instant pot beeps, switch it off. Wait for 10 minutes and do a quick pressure release carefully.
    • At our home, we like the veggies to be crunchy. So I mashed the beans using a potato masher and cooked them for 10 minutes using sautee mode. Traditionally, chili is simmered in an open pot for 30 to 40 minutes, giving a creamy texture.
    • Stir it well, and healthy vegan chili is ready to serve!

    Notes

    You can use fire-roasted tomatoes or tomato puree as well to make this recipe.
    Nutrition values are my rough estimates. Please feel free to use your calculator if you rely on them for your diet.

    Nutrition

    Calories: 279kcalCarbohydrates: 41gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 33mgPotassium: 926mgFiber: 13gSugar: 6gVitamin A: 6752IUVitamin C: 76mgCalcium: 69mgIron: 5mg
    Tried this recipe?Let us know how it was!

    Looking for more recipes with beans? Check these out!

    • Chickpea and Lentil Curry (Vegan & Gluten-free)
    • Black beans curry (Creamy curried black beans)
    • Black bean chickpea salad
    • Chickpeas and rice

    PIN the recipe for later use

    « 25 easy vegetarian Instant pot recipes (Indian & more)
    Pasta soup with vegetables and beans (Pasta Fagioli) »
    • Facebook164
    • Twitter
    • Yummly
    • Pocket
    • Reddit
    • Flipboard
    • Mix

    Recent Posts

    lentil chickpea curry served with rice

    Chickpea and Lentil Curry (Vegan & Gluten-free)

    black bean curry with rice in a plate

    Black beans curry (Creamy curried black beans)

    black bean and chickpea salad in a bowl

    Black bean chickpea salad

    chickpeas and rice in a bowl

    Chickpeas and rice

    Reader Interactions

    Comments

    1. Michelle

      January 08, 2022 at 8:25 am

      Amazing recipes! Do you have nutritional info for any recipe?
      Thank you!

      Reply
      • Sravanthi

        January 08, 2022 at 9:04 pm

        Thank you Michelle. I am in process of updating them. Some of the recipes already have them.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Google Web Stories

    Take a look at my web stories...

    Namaste :)

    Hello, I’m Sravanthi. Here I share easy, healthy, and tasty recipes. I believe in “we are what we eat” and always try to eat homemade food. All my recipes are free from processed foods or ready-made foods and can be done easily without spending much time in the kitchen. more about me!

    Follow me on social media

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy

    Recipes

    • Instant pot recipes
    • Millet recipes

    Contact

    • Contact

    As an Amazon Associate, I earn from qualifying purchases.