When you’re craving chili and need it on the table fast, this is the recipe for you! Say hello to our Instant Pot Chili (!) made with simple, wholesome ingredients and BIG flavor.
Smoky spices marry perfectly with kidney and black beans and sweet potatoes. It’s hearty, warming, and incredibly comforting. Let us show you how it’s done!
Origins of Chili
While many think chili was created in Mexico, apparently that’s not where it originated! Who knew?
However, one ingredient central to chili — chilies — first originated in Central or South America. They were then grown in Mexico and became an important ingredient in Mexican cuisine. So we get the confusion!
The exact origin of the dish chili isn’t clear, but most historians trace its roots to San Antonio, Texas. You can take a deeper dive into the history of chili here.
Instant Pot Chili
Our Instant Pot chili is adapted from our fan-favorite 1-Pot Red Lentil Chili. This newer version has similar delicious seasonings but skips the red lentils because they can get a tad overcooked in the Instant Pot. Plus, making it in the Instant Pot saves 15 minutes, so we’d say that’s a win!
This fast and easy version is made with canned beans for ease. If you want to use dried beans, we’d suggest cooking them in advance and freezing in 1 ½ cup portions to use in place of a can of beans (leftover glass jars are perfect for this).
Check out our recipes for Instant Pot black beans and kidney beans for perfectly tender beans (no soaking required)!
To make the chili, sauté onions, garlic, and peppers in the Instant Pot to keep this a 1-pot recipe. Next, add the sweet potato for fiber and natural sweetness then the classic chili spices (chili powder, cumin, and smoked paprika), diced tomatoes, tomato paste, and black and kidney beans.
Then we added just enough vegetable broth (or water) to prevent a burn message without making it too thin. And coconut sugar or maple syrup to balance the heat. The recipe is quite forgiving and customizable!
We hope you LOVE this chili! It’s:
Hearty
Comforting
Smoky
Spicy
Savory-sweet
& Delicious!
It’s the perfect entrée for sweater weather, meal prep, and beyond! For an extra satisfying meal, garnish with chili cheese fritos, fresh jalapeño, cilantro, avocado, and dairy-free sour cream or yogurt. Cornbread on the side is never a bad idea.
More Vegan Chili Recipes
- 1-Pot Butternut Squash Quinoa Chili
- 1-Pot Red Lentil Chili
- 5-Ingredient Black Bean Chili
- Vegan Beer Chili
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy Instant Pot Chili (Vegan, Oil-Free)
Ingredients
- 1/4 cup water, plus more as needed (or sub half this amount in avocado or coconut oil)
- 1 medium white or yellow onion, diced (~ 2 cups or 120 g)
- 4 cloves garlic, minced (4 cloves yield ~2 Tbsp or 12 g)
- 1 small jalapeño or serrano pepper, diced with seeds (remove seeds or omit pepper for less heat)
- 1 large red bell pepper, diced (~1.5 cups or 164 g)
- 1/4 tsp each sea salt and black pepper (plus more to taste // omit or reduce salt if your chili powder already contains it)
- 1 medium sweet potato, peeled and cubed (or sub another bell pepper or vegetable of choice, such as zucchini // ~2 ½ cups)
- 3 Tbsp chili powder blend (NOT chili flakes or cayenne pepper // reduce for less heat)
- 2 Tbsp ground cumin
- 1 Tbsp smoked paprika
- 2 15-ounce cans diced fire-roasted or plain tomatoes
- 2 Tbsp tomato paste
- 2 15-ounce cans kidney beans (mostly drained)
- 1 15-ounce can black beans (mostly drained)
- 1 ½ – 2 cups vegetable broth (or water)
- 1 Tbsp coconut sugar (or maple syrup // helps balance flavors)
FOR SERVING optional
- DIY Chili “Cheese” Fritos or Tortilla Chips
- Rice or Quinoa
- Fresh chopped cilantro
- Avocado
- Dairy-free sour cream or plain yogurt
- Hot Sauce
Instructions
- Turn on the sauté function on your Instant Pot* (to the default "Normal" — not high or low). Once hot, add water, onion, garlic, jalapeño, and red bell pepper. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-4 minutes, stirring frequently, or until onion is translucent and fragrant. Add a little bit more water as needed to prevent sticking.*See notes for stovetop instructions.
- Turn off the sauté function by pressing "Cancel." Then add diced sweet potato, chili powder, cumin, and smoked paprika, and stir.
- Add diced tomatoes, tomato paste, kidney beans (slightly drained), black beans (slightly drained), vegetable broth (or water), coconut sugar, and another healthy pinch of sea salt and black pepper.
- Put on the Instant Pot lid and turn to seal. Pressure cook on HIGH for 20 minutes. Once the timer goes off, let the steam release naturally, or carefully press the quick release if in a hurry. NOTE: To keep this chili thick, we add less liquid so it is possible you may get a burn message. It is unlikely, but if it happens, leave it be for 1-2 minutes to see if the burn message fixes itself. Otherwise, take note of the remaining time, press cancel, quick release pressure, add 1/2 cup more broth or water, and return to pressure cook for the remaining time. Repeat if needed.
- Carefully open the lid and stir. Taste and adjust seasonings as needed, adding more chili powder for depth of flavor, cumin for smokiness, smoked paprika for smoky sweetness, salt to taste, or a bit of coconut sugar to balance the heat and draw out the other flavors. Stir and add more to taste as needed
- If your chili is too thin, turn on the sauté function and cook with the lid off, stirring occasionally, to allow it to thicken (up to 5-10 minutes).
- Serve as is, or garnish with chili “cheese” fritos, fresh jalapeño, cilantro, red onion, and/or avocado (optional). Dairy-free sour cream or yogurt would also be delicious.
- Store leftovers in the refrigerator up to 4-5 days or in the freezer up to 1 month. Reheat on the stovetop or in the microwave.
Video
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
*Recipe adapted from our 1-Pot Red Lentil Chili.
Margaret Hoover says
Is it possible to double this recipe and have it turn out the same a the original?
Definitely!
sofia says
Loved the taste and flavors but instant pot was a disaster for me. Ending up getting the burn signal twice which delayed meal and put it on the stovetop. Will make again but from stovetop first go around.
We’re so glad you enjoyed the flavors, Sofia! We tried to keep it on the thicker side and noticed our Instant Pot can sometimes give us the burn signal as well. We did trouble shoot this if you would like to try it again! If not, it’s also great on the stovetop. If you get the burn message leave it be for 1-2 minutes to see if the burn message fixes itself. Otherwise, take note of the remaining time, press cancel, quick release pressure, add 1/2 cup more broth or water, and return to pressure cook for the remaining time. Repeat if needed.
Angie says
This vegan Chili was easy to make in the instant pot and was very delicious. It’s recipes like this that makes eating plant-based not feel like you’re missing out.
We’re so glad you enjoyed this recipe, Angie. Thank you for the lovely review! xo
Melody says
This was literally the worst chili I could have made. I got the burn message so many times that I ended up just using the sauté function to cook off all the liquid. Everything became mushy and it took several hours. Please save yourself the time and cook something else.
We’re so sorry that was your experience, Melody! It sounds like there wasn’t enough liquid. That could happen if the beans are fully drained and rinsed instead of just mostly drained.
Gail A Stanton says
Delicious flavors– a big hit in my house. Although it seems like a lot of spices, it’s a perfect balance! It seemed watery when I first made it, but it was fine on the second day.
Yay! Thanks so much for the great review, Gail!
Vicky says
Out of all of the vegan chili recipes I’ve tried, this is HAND DOWN the best one! I just absolutely love it! I make it at least twice a month using the stovetop method. Thank you so much for yet another fantastic recipe!
Woohoo! Thanks so much for the great review, Vicky!
Sneha says
Made this in instant pot a couple months ago and froze some for later—having a frozen portion now and remembering how good this was and so easy to make! Will be making again and again
Woohoo! Thanks so much for the great review, Sneha!
lea b says
hello –
i don’t have an IP. can i make this in a crock pot or dutch oven
on the stove instead?
thank you, lea
Hi Lea! We have instructions for making this on the stovetop in the recipe notes! We hope you enjoy it. xo
Kimberly says
Made this for the virgin voyage of my Ninja Foodi (I Hope I’m still in the club). It was fast, fantastic and I was able to follow the directions with no appliance modifications. Kinda bummed that I didn’t have any corn tortillas to make the freetos with, but I dumped a large dollop of Miyoko’s Cheddar spread in there, as well as some cauliflower crumbles and it came out beautifully! So glad that it made a lot of portions because it will go fast. Thank you for a great recipe!
We’re so glad you enjoyed it, Kimberly! Thanks so much for sharing! xo
Britni Ludwig says
Just made this in the instant pot! It was good but came out super watery (used 2 cups water) so the flavors were diluted. Could that be because I did an instant pressure release? Trying to figure out what I did wrong. (On a side note – i would LOVE an IP version of your red lentil chili. It is sooo delicious!)
Hi Britni, is it possible you didn’t drain the beans? That would add more liquid. This recipe actually was adapted from the red lentil version! We found that in the Instant Pot, red lentils tend to overcook/get mushy and can either cause a burn warning or there to be too much liquid in order to cook them evenly. Hope that helps!
Kathy says
Made this tonight. I noticed the spices are in Tablespoons and was wondering if that is accurate?
Hi Kathy, the spice amounts are accurate!
Leigh says
hello, I’m searching for an IP chili recipe and have always loved your recipes for other recipes I’ve made over time. I’m concerned, though, that adding the beans at the beginning will turn them to mush. Other recipes I’ve read advise to stir the beans in after cooking. Your thoughts on this? Thanks!
We haven’t had that experience with this recipe, but you could possibly add them at the end if you want them to stay more firm. Hope this helps!
Melissa says
Has anyone made this in a crockpot? Should I still sauté ingredients before adding or can I just dump it all in?
Hi Melissa, it looks like another reader made it in a slow cooker. We think it should work well. We’d suggest sautéing first for best flavor. Let us know how it goes!
Charlie says
Absolutely fabulous! It’s my go to weeknight dinner and a huge crowd pleaser. Quick and easy to throw together. I require more flavor and spice so I replace the chili powder with taco seasoning.
Woohoo! Thanks so much for the review, Charlie. So glad you enjoy this recipe!
Christina says
No instapot here so made this on the stovetop. Used store bought chili powder (simply organic) and followed the recipe minus the hot pepper (due to a 2 year old eater). Fully drained the beans and ended up using 2 cups veg broth. It is delicious! Simmered about 40 minutes and came out thick and perfect. Definitely keeping as our go to chili recipe.
Yay! Thanks so much for the review, Christina!
Emily says
I’d like to make this for dinner next week, or the red lentil version, but I have a question about the chili powder blend. Can I just use regular store bought chili powder instead of the special blend? Do I need to modify amounts at all if I do? I’m sure the blend is better but I’m looking for quick and easy recipes this week and I know I won’t have time for that extra step.
Hi Emily! You can certainly use a store bought blend! They do vary slightly in taste but using the same amount should work fine!
Lucy says
I’ve made this chili a lot and it’s delicious every time. Tonight I added a tablespoon of molasses and a pinch of cinnamon; everyone loved it! It can be quite watery so I do boil off around 3 cups of liquid (back on the sauté setting) after pressure cooking.
Woohoo! Thanks so much for the lovely review and for sharing your modifications, Lucy!
Adam says
Such a great recipe and perfect for chilly nights! I added shredded cauliflower to give it that ‘ground beef’ texture. I found that the smoked paprika was really a key flavour and loved the experimentation with maple syrup. I skipped the sweet potato and added zucchini instead. Topped with grated cheddar too. Thank you!
Ooo, love that cauliflower trick! Thanks so much for the lovely review and for sharing your modifications, Adam!
Rachel Flachman says
Are you aware that the comments print out in the print version??? So frustrating. I had 20 pages of comments and so much wafted ink and paper just to get his recipe.
Hi Rachel, so sorry to hear that happened. Did you press the print button in the recipe box? It’s not showing comments when we look at it. What browser are you using?
erin says
This looks amazing! What would your suggestion be if you wanted to make with dried beans instead of canned? Thank you!
Hi Erin, we’d suggest making the plain beans in the Instant Pot first, and then draining them and using ~1 3/4 cups cooking beans in place of 1 can. You can find cooking times for the beans here. Hope that helps!
Krista says
This recipe didn’t work our for me. Firstly, I received the BURN message as soon as it pressurised. This may be because I didn’t use much of the water from the bean cans because I like a thicker chilli. I had to stop, add 1/2 water and start all over. When time stopped, I had to sauté because it was watery. This was very messy both because of the bubbling chilli and also because of the steam. I had to grab out a pot lid to cover. The vegetable I put in (butternut squash) was totally puréed in the chilli and most beans also lost their shape. I ended up with sludgy, chilli flavoured soupy water. I made the best of it but for the amount of time spent I could have just made it on the stove, not a time saver.
Hi Krista, sorry to hear that was your experience. This recipe requires using all of the liquid otherwise there will be a burn message. We also like a thick chili, so we found the least amount of liquid we could get away with, without causing a burn message. For a thicker chili at the end, you can remove the lid and turn to sauté, stirring frequently, to evaporate some of the liquid. If you decide to give it another try, we’d suggest following the proportions closely for best results.
Avia says
This was my instant pot’s 1st outing and it didn’t disappoint! The recipe was spot on (as always!), I thickened it up at the end using the sauté function again, great tip thanks! I think I’m going to need a 2nd freezer…
Woohoo! We’re so glad you enjoyed it, Avia. Thanks for the lovely review!
Maria says
This is one of my go-to meal prep recipes. Super easy and quick to make, and yields a ton of servings for the week!
So lovely! Thanks for sharing, Maria!
Heather says
This was really tasty and very easy to make. The exact comment from my husband was, “When this was being made I didn’t have high expectations for it and thought that it would need meat, but it actually doesn’t and tastes really good.” haha! Even my picky kid liked it. It will be added to our menu rotation.
Whoop! We’re so glad you and your family enjoyed it, Heather. Thanks for sharing! xo
Mitch says
LOVED this recipe. So easy and kept well in the fridge and freezer. Forgot to get some vegan sour cream but had some Forager cashew yogurt on hand. Mixed that with some lime juice and cilantro and went so well with the chili. Thanks again for another awesome recipe!
Yay! We’re so glad you enjoyed it, Mitch. Thanks for the lovely review!
Susie says
Could I add lentils for some fiber/protein? If so, how would I adjust the recipe? Thanks as always for your great vegan recipes, especially the instant pot ones! :-)
Hi Susie, the kidney beans and black beans provide protein and fiber. But if you want to use red lentils, you can try reducing one of the beans and increasing the liquid. We like the beans in this one because they provide more texture, while red lentils will get mushy. Hope that helps!
Andrea says
Hi! I am new to the Minimalist Baker community (I received the cookbook for Christmas, yay!) and I have a question about the sizing of cans (in this case, diced tomatoes and various beans).
I guess the traditional size of a can of beans in the USA is 15 ounces, which translates to 444 ml. In Canada, our can sizes are 540 ml. Does the 15 ounces include or exclude the liquid, which could mean than once the Canadian sized can is drained, it comes down to about 444 ml? Similarly, our diced tomato cans are 796 ml (26.9 ounces), while your cans are again 15 ounces. Any easy way to figure this out, am I missing something?
I’m guessing I’m just gonna have to go for it and not use an entire can while cooking this recipe, especially the diced tomatoes (2 cans), but I was just wondering if any Canadian cook could give me some insight on tips and tricks when converting items from American to Canadian.
Thank you all!
Andrea
Hm, that’s a great question! We assume it includes the liquid, but aren’t certain. We don’t think it will make a big difference either way though- we’d say use the whole can for the beans (since it is close), but partial can for the tomatoes. Let us know how it goes!
Jillian says
This is delicious chili! Thank you for sharing! I do want to mention that I started making this in my 6 qt Instant Pot and realized the chili was way too big for it, so I had to transfer to a large pot on the stove in the middle of cooking. It still turned out great, just wanted to give a heads up that you may want to mention in the directions if you’re using a larger size Instant Pot.
Hi Jillian, sorry for the inconvenience! Did you make any modifications to the recipe size? We make this in a 6 quart Instant Pot without any issues.
Lauren says
So easy and so good! I added 2c broth and mine turned out on the liquidy side, so I used the sauté function as recommended and it thickened right up. Left out the jalapeño bc I was serving to my toddler but it was still delicious. Served with cornbread. Yum yum, 100% will make again.
We’re so glad you enjoyed it, Lauren! Thanks so much for sharing! xo
Kristen says
This chili is so good! I used a white sweet potato which more crumbly and less sweet than an orange sweet potato but it still worked. It was a bit thin at the end but I thickened it up with a tablespoon of cornmeal, which also added some additional sweetness. Will definitely make this again.
Yay! Thanks for sharing, Kristen!
Anne says
Really loved this! I cut back on the spices a little bit just for personal taste, and I made a few modifications based on what was in the pantry (1 can kidney beans 2 cans black beans, no tomato paste). I loved that it’s a template that I can use and vary if I need to. Sweet potatoes were a great touch, nice complement to the spicy chili. Will be making again!
We’re so glad you enjoyed it, Anne =) Thanks so much for sharing! xo
Rob Zamudio-Meyer says
Made this last night and it was sooooo good! I added fake meat (Beyond Meat “ground beef”) to it as well. I do not have an instant pot, so we used the stove top but it still ended up perfect.
We’re so glad you enjoyed it, Rob! Thanks so much for sharing!
Naomi says
This tasted amazing! I added some Taco Bell mild sauce for some extra flavor and it was wonderful.
Thanks for sharing, Naomi! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Monica says
I’ve wanted an instant pot chili recipe and this was great. I was a little apprehensive about not using oil but this tasted great. Thank You!
Thanks for sharing, Monica!
Christine says
Thanks for all of your great & good recipes!! I’ve made quite a few of your recipes & they never disappoint. I appreciate that you put many of the amounts in grams so I can weigh Ingredients. It prevents me from wondering if the onion I have is really a medium one, etc. I have been looking for a good instant pot chili recipe & I think yours is it. My question is what size instant pot did you use?
Again, thanks for all of your good work!!
Ours is a 6 quart! Thanks, Christine!
Kathleen says
Hi! I made this recipe yesterday after seeing it on Instagram. It is delicious and with most chilis I have found that it tastes better the next day. I didn’t have a sweet potato, so I used carrots in its place and no red pepper, so used other peppers I had on hand. I am sure the sweet potato adds another layer to the flavors so I will definitely try it again. I love your recipes. Thanks!
Lovely! Thanks for sharing! Yes, sweet potato definitely elevates it in terms of texture and sweetness. Thanks for the review! Next time if you could leave a rating as well we’d really appreciate it!
Stephanie Steyer says
Oh my gosh… this was incredible!! I made a few adjustments since I didn’t want to go to the store. I used canned black eyed peas instead of kidney beans, and one can of black beans. I also didn’t have your homemade chili powder but I did have all the spices for it so I improvised and added them individually. Even a dash or two of cinnamon and a small handful of super dark chocolate chips. This was amazingly good! I am sending the recipe to my son and I will definitely be making this again!
Thank you!!
Amazing! Thanks for sharing, Stephanie!
Desiree says
My husband and I made this recipe tonight and it tasted amazing! So hearty and extremely filling. I almost felt full after 4 bites. We didn’t add the jalapeños since I’m pregnant and have heartburn, but it was still so yummy! We also added 2 cups of vegetable stock (since we sometimes have issues with our instant pot burning if stuff is too thick) and I felt like adding those 2 cups was perfect for us! It was more watery, but not too much.
Yay! Thanks for sharing, Desiree!
Samantha says
Vibrantly colourful and totally delicious! I have just made this and its totally yummy. I left out the black beans and chilli as I wanted a milder chilli and there were no black beans in my super market. I made it in my saucepan and it came out great. I will making this one again. Thanks for the recipe!
Amazing! Thanks for sharing, Samantha!
Carl Thiel says
I enjoy your recipes. One direction I see often when using canned beans (or vegetables) that isn’t explained is why the need to drain the canned beans? Why can’t I substitute the liquid in the can for some of the vegetable broth or water?
The liquid in a can of beans can taste like canned beans, not always a pleasant flavor. So you drain and sometimes rinse that off so the canned flavor doesn’t permeate the dish.
Jackie says
What do you mean by slightly drained? You tend to use this term in your recipes? Thanks!
Hi Jackie, it means draining off some of the liquid from the can, but leaving some still slightly covering the beans. Hope that helps!
Lori says
This looks yummy! How spicy is it? Medium salsa is almost too hot for me, so maybe that can be a reference point? (I know, I am a wimp. 😂) And if it’s spicy, how would you adjust it to make it less so? Thanks so much! So excited to see you doing IP recipes!
Hi Lori! The spice will depend on your chili powder, so perhaps use less of that. And definitely omit the jalapeño!
Shweta says
I use instant pot atleast once or twice a week, and so excited to see more IP posts from you. I love your recipes! I am just wondering if 20 mins of pressure cook time is to too much for sweet potatoes! How firm are they when they come out? For me regular potatoes get done in 2-3 mins and they are not mush when they come out.
Hi Shweta! They don’t overcook and are perfectly tender! Let us know if you give it a try.
Dayna says
Hi Dayna,
Jamie Oliver in the UK makes a version of this but instead he roasts the sweet potato in the oven with cinammon and cumin and olive oil (I have done this with your Shwarma Spice mix) and then adds to the chili for last 20 minutes of cooking. The roasted sweet potatoes cooked gently with the beans and tomatoes thickens the chili and adds the greatest texture to the chili, not to mention the spices. But overall a great recipe and this is my ‘go to’ chilli with all the extras :). Also nice with chickpeas :).
Love your recipes <3
It’s funny you say that because I actually enjoy serving this with a roasted sweet potato because I enjoy the caramelization / roasty flavors baking provides! However, to keep it one pot, instant pot friendly we just add it all to the pot. But for that flavor, I’d suggest serving with a whole roasted sweet potato OR sweet potato wedges!
Joy says
Hello, thank you for the recipe.
I soaked some beans one night ahead and cooked them in the morning after rinsing.
I used rapadura sugar but I wish I had not used sugar, i did not like the sweetness.
I slow cooked it.
Accompanied it with avocado with a dash of guacamole and lemon rind spices; and a mixture of labneh and heavy cream.
Otherwise made as is and it’s very good.
Thanks for sharing, Joy!!
Mindy says
Hi. This looks great! I’d like to make it and I’m not sure what you mean by “DIVIDED” for the chili powder blend, cumin, and smoked paprika. Thanks!
We’ve amended that and it’s now simplified so you add all spices at once! Let us know how it goes!
Ann says
The instructions don’t say how much of the spices to add at first, so the divided part isn’t clear to me. I’m fine to wing it, but I don’t think it’s clear.
Thanks for this recipe. Making it tonight.
Hi Ann! We clarified in the recipe. Just simply add all the spices at once! No need to divide.
Ethan says
Tips for making this without an Instant Pot?
Yes, you can just sauté in a large pot or dutch oven as the first few instructions recommend, then add broth, tomatoes, beans, etc. and bring to a low boil. Then reduce to a simmer and cover for ~30-45 minutes so the flavors can meld and the potatoes will soften. Taste and adjust flavors as needed. We’ll add this method in the notes for future reference!
Victoria says
Sooo good! I made it tonight for dinner and it has the best flavor of any chili I have made. It did however come out a little more watery than I would have liked, but I added 2 cups of broth so in the future I will add less. It also ended up being ok because I added rice to it anyway, which absorbed some of the broth. Will definitely be making this again!
Thanks for sharing, Victoria! When it turns out too thick, I like to turn on the sauté function at the end of cooking for 5-10 minutes to evaporate some of the excess liquid and also deepen the flavors. Thanks for the review!
Dassi Matiteyahu says
Hi Dana, what about crock pot instructions? Thanks!
For the crock pot you’d still sauté everything as written, but then instead of pressure cooking on high, you’ll place the lid on and cook on low for 4-6 hours! Then keep warm until serving. Let us know if you try!