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Vegan Black Bean Chili

October 9, 2019 by Kerri Jablonski 7 Comments

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spoon in bowl of vegan black bean chiliI 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.

bowl of chili next to pressure cookerVegan 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!

Print Recipe
4.5 from 2 votes

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.
Servings: 4
Author: Kerri Jablonski

Equipment

  • multicooker

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-ounccans black beans drained
  • 1 (15-ounccan crushed tomatoes with fire roasted chilis
  • 1 teaspoon kosher salt
  • 1 cup vegetable broth

Instructions

  • 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!


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Filed Under: recipes

About Kerri Jablonski

Kerri Jablonski is a Seattle Mom Blogger. She has 3 kids (2008, 2010, 2013), husband and cats. Two of her children have Autism. Kerri enjoys cooking, travel, movies and spending time with her family.

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Reader Interactions

Comments

  1. monique s

    November 6, 2019 at 4:35 pm

    4 stars
    I love black bean chili. This looks like a great recipe and I love that it is vegan

    Reply
  2. Rosie

    November 6, 2019 at 7:09 pm

    This does sound good. I love making bean dishes in the slow cooker, I’d like to try this that way. I was just looking at black beans in the store, and was wondering what I could do with them, and didn’t know, so I didn’t get them, although I was still interested. Now I have a great recipe and can’t wait!

    Reply
  3. harold

    November 6, 2019 at 7:14 pm

    5 stars
    Sounds easy to make and healthy. I’ve been looking for more vegetarian dishes and this one sounds awesome!! I will be trying this one soon, since the weather is getting cooler.

    Reply
  4. Michael DeFren

    November 7, 2019 at 2:57 am

    mm i been thinking of becoming vegan, this looks great, i think i could do this

    Reply
  5. Antoinette M

    November 14, 2019 at 2:16 pm

    This looks delicious! Great recipe.

    Reply
  6. Jeanene Gardner

    November 20, 2019 at 9:08 am

    This sounds really good. We have been trying to incorporate more vegan and vegetarian meals into our diets and this looks like one we would enjoy. Thanks for sharing it.

    Reply
  7. shelly peterson

    November 24, 2019 at 8:01 pm

    I have never had vegan food before. I do love chili.

    Reply

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Kerri Jablonski lives in Seattle WA with her husband, three kids and house cats.

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