Vegan Black Bean Chili

I love chili, I hate how long it takes to cook. Not anymore. Since I learning how to cook chili in a pressure cooker my life has changed. We’re talking delicious vegan chili in under 25 minutes (including prep and cooking).

My daughter and I came up with this vegan black bean chili a few weeks ago. It’s an easy dinner recipe that we prepared in our Mealthy Multipot. Mealthy sent us their Multipot so we could experiment more in the kitchen and we’ve had a blast. Winter is coming to Seattle, and with the cold rains, we love an easy dinner that can warm us up. This vegan chili easily serves our family of five with hearty servings.

How to make black bean chili in a pressure cooker

Hands down, my favorite thing about this chili recipe is it’s super easy to make. Simply saute onions, pepper strips, and oregano together in your multicooker. Then add garlic and spices, saute for one more minute,  then add the tomatoes, black beans, and broth, stir – the final step is letting your pressure cooker work it’s magic.

TIP: One of my favorite time savers is using pre-chopped onions and peppers from the freezer aisle. They are my kitchen best friend. I also go through so much garlic I buy the big minced jars. Worth it. Seriously.

Vegan Black Bean Chili

A good vegan chili has a base of beans, veggies, and spices. Pressure cooking it brings the flavors you love as if it had been simmering all day long.

INGREDIENTS:
1 tablespoon olive oil
2 cups diced onions
1 cup red, yellow, or orange bell pepper strips
1 teaspoon dried oregano
2 tablespoons minced garlic
2 tablespoons chili powder
2 teaspoons ground cumin
2 (15-ounce) cans black beans, drained
1 (15-ounce) can crushed tomatoes with fire roasted chilis
1 teaspoon kosher salt
1 cup vegetable broth

DIRECTIONS:
Hit “Saute” button on your multicooker. Add olive oil. When hot, add the onions, bell pepper strips, and oregano. Saute for about 7 minutes, stirring occasionally until vegetables have softened.
Add the garlic, chili powder, and cumin and cook, stirring constantly, for one minute.
Add the black beans, tomatoes, kosher salt, and broth. Stir to combine.
Place the lid on the multicooker and make sure the release valve is in the “sealing” position.
Press the “pressure button”, making sure is set to High, setting the timer for 5 minutes.
After the 5 minutes is up, quick-release by flipping the release valve to “venting.”
Remove lid and serve!

How long does vegan chili last?

You can keep any leftover vegan chili in the refrigerator for up to three days. You can also freeze the vegan chili.

Toppings for vegan black bean chili

Avocado slices, cilantro and a squeeze of lime are some of my favorite toppings for black bean chili.
Now, this IS vegan chili at my daughter’s request, but I won’t judge you if you drop a dollop of sour cream or add some shredded Monterey jack cheese.

This chili was made in a Mealthy Multipot

This chili recipe was made and tested in a Mealthy Multipot. Multipots offer the best of so many worlds from slow cooking to pressure cooking.The Mealthy Multipot is a 9-in-1 multicooker with lots of functionality. Want to try a Mealthy Multipot? Use the code “IAMTHEMAVEN” at checkout for a $10.00 savings off the total purchase of $59.95 or greater. We create so many easy dinner recipes in our Mealthy Multipot!