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Vegan Chipotle Black Bean Chili


  • Author: Emily
  • Yield: About 12 cups 1x
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Ingredients

  • 1 Tbsp olive oil
  • 1 red onion, diced
  • 2 bell peppers (any color), diced
  • 1 Tbsp minced garlic (about 3 cloves)
  • 1 (14oz) can kidney beans, drained
  • 1 (14oz) can pinto beans, drained
  • 2 (14oz) cans black beans, drained
  • 1 (28oz) can crushed tomatoes (I prefer fire-roasted)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp chili powder
  • 1 1/2 tsp cumin
  • 1 tsp smoked paprika
  • 1/21 tsp chipotle chili powder*
  • 2 cups vegetable broth or water

Instructions

INSTANT POT DIRECTIONS:
Press SAUTE mode and add olive oil to Instant Pot. Add onion and bell peppers, and saute 4-5 minutes, or until softened. Add garlic, beans, and tomatoes. Add salt, pepper, chili powder, cumin, smoked paprika, and chipotle chili powder. Pour over broth. Stir to combine, then cover with lid. Be sure the steam release handle is set to SEALING.
Press CANCEL (to cancel SAUTE mode) then press BROTH/SOUP (or cook on manual by not selecting a specific setting) and set to cook 20 minutes.
After 20 minutes, carefully perform quick release by switching steam release handle to VENTING. Allow to vegan until pressure seal (float valve) drops down. Carefully open Instant Pot and serve!


Notes

STOVETOP DIRECTIONS: Heat olive oil in a soup pot or Dutch oven over medium heat. Add onion and peppers and saute 5-7 minutes, or until translucent and tender. Add garlic and cook 1 minute more. Add beans, tomatoes, seasonings, and broth. Stir to combine. Bring to a boil, then reduce to a simmer. Stirring periodically, simmer chili at least 20-30 minutes, to allow flavors to blend.

SLOW COOKER DIRECTIONS: Add all ingredients to slow cooker. Stir to distribute evenly, then cook on HIGH for 3-4 hours or LOW 5-6 hours.

*MAKE IT MILD, MAKE IT HOT. If you’re spice-averse, start with 1/4 or 1/2 tsp of chipotle chili powder. You can always add more later! If you like it hot, start with at least 1 tsp chipotle chili, and maybe go up to 1 1/2 or even 2 tsp.

WHAT IF I MADE IT TOO SPICY? Most people use cheese or sour cream to temper the heat of their chili. If you’re dairy free (like us) or vegan, I love using diced avocado or a dollop of this avocado ranch to cool things down a bit. They both really help. If you tolerate dairy, load up on the cheese/sour cream!

LEFTOVERS. This freezes and reheats like a DREAM. Divide into freezer-safe bags and lay flat to freeze or use an airtight freezer safe container (make sure to leave room at the top for expansion!). I love using leftover chili for rice or quinoa bowls, or making chili stuffed spaghetti squash. So good! 

Nutrition

  • Serving Size: 1 cup
  • Calories: 164kcal
  • Sugar: 5g
  • Sodium: 549mg
  • Fat: 2g
  • Saturated Fat: 0g
  • Trans Fat: 0
  • Carbohydrates: 29g
  • Fiber: 10g
  • Protein: 9g
  • Cholesterol: 0