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Vegan Black Bean Chili

Kerri Jablonski
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.
4.78 from 9 votes
Servings 4


  • multicooker


  • 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


  • 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!