Instant Pot Vegan Chili Recipe
This Instant Pot Vegan Chili is so easy to make - either throw it all in an instant pot or a slow cooker. Great for the keto diet or if you're on Whole30!
Servings: 8 people
Calories: 178kcal
Ingredients
- 150 g 5oz walnuts, crushed or chopped
- 970 g 34oz chestnut mushrooms, finely chopped
- 1 red pepper finely chopped
- 1 large red onion diced
- 2 cloves of garlic minced
- 4-5 celery stalks chopped
- 800 g 28oz canned diced tomatoes
- 1/4 cup 59ml coconut aminos
- 1/4 cup 59ml liquid smoke
- 2 tsp cumin
- 1 tsp chili powder
- 2 tsp sweet paprika
- 2 tbsp tomato paste
- 1 tbsp cocoa powder
- 1 tsp salt
- 1 avocado garnish (optional)
- dairy free cheese garnish (optional)
- 1 tbsp dairy free sour cream or yogurt garnish (optional)
- cilantro garnish (optional)
- 800 g cauliflower rice to serve (optional)
Instructions
- Chop up all of your veggies: onion, garlic, celery, and bell pepper.
- Very finely cut the mushrooms. I've diced them up with a knife before but prefer to use a food processor for this. I pulsed the mushrooms until they were chopped into little pieces. You may need to do a few batches to get through them all.
- Crush or chop the walnuts into small pieces.
- Add all of the vegetables and nuts to the Instant pot or slow cooker.
- Add the remaining ingredients: spices, canned tomatoes, tomato paste, coconut aminos, and liquid smoke.
- For the Instant Pot, seal the instant pot lid, make sure it's not on "venting", and set it to the bean/stew setting on high pressure for 20 minutes. Natural pressure release when it’s finished for 10 minutes before switching to a quick release. For the Slow Cooker set it on 4 hours high or 6 hours low. The cook time may be a little longer depending on your crockpot.
- When it's finished cooking, give it a good stir and serve your bowl of chili over cauliflower rice and garnish with your favorite vegan toppings!
Notes
- Mushrooms: White or brown button mushrooms are great substitutes.
- Like it spicier? Add some diced chilis or jalapeno peppers for extra heat!
- Want to make it even lower carb? Use less onion and green pepper instead of red pepper.
- Meal prep: This is a great recipe for meal prep! Prepare the chili and rice and store the individual portions in airtight containers in the fridge for easy lunches and dinners throughout the week.
- Store this chili in the fridge for up to 4 days in an airtight container.
- Reheat it in a pot on the stove until it's piping hot.
- You can also freeze it for up to 3 months in and freezer bag or airtight container. Thaw completely before reheating.
Nutrition
Serving: 1g | Calories: 178kcal | Carbohydrates: 13.9g | Protein: 6.4g | Fat: 12.3g | Saturated Fat: 1.2g | Sodium: 477mg | Fiber: 4.2g | Sugar: 5.3g