Three Bean Vegan Chili
100% vegan as well as oil, salt, sugar, and gluten-free!
Servings Prep Time
4-6servings 10minutes
Cook Time
Servings Prep Time
4-6servings 10minutes
Cook Time
  • 2/3cup black beansdried, soaked for 8 hours (or 1 1/2cooked black beans/1 can)
  • 2/3cup pinto beansdried, soaked for 8 hours (or 1 1/2cooked pinto beans/1 can)
  • 2/3cup red beansdried, soaked for 8 hours ( or 1 1/2cooked red or kidney beans/1 can)
  • 1teaspoon cumin seeds
  • 2cups onionchopped
  • 1tablespoon garlicminced
  • 3 1/2cups vegetable brothboiling
  • 3/4cup carrotschopped, about 2 carrot sticks
  • 1/4cup celerychopped, (about 1 celery stick)
  • 1 red bell pepperde-seeded and chopped
  • 2tablespoon chili powdermild
  • 1 1/2teaspoons oreganodried
  • 1 1/2teaspoons cumin
  • 1teaspoon smoked paprika
  • 1/2teaspoon coriander
  • 1/4teaspoon cayenne pepperoptional
  • 14.5ounces diced tomatoes1 can
  • 14.5ounces tomato sauce1 can
  1. Rinse and pick over all of the dried beans. In a large bowl combine all of the dried beans and cover with water. Allow to soak for at least 8 hours. Drain and rinse after soaking. (Skip this step if you are using canned beans. Make sure to drain and rinse canned beans as well).
  2. In the Instant Pot, use the Sauté function to saute the cumin seeds, onion, and minced garlic for 5 minutes, adding vegetable broth or water to prevent burning as needed.
  3. Add the remaining ingredients, reserving the diced tomatoes and tomato sauce for after pressure cooking. Stir well and lock lid into place, with the venting valve closed. Set to manual high pressure for 12 minutes (6 minutes if using canned beans). Once time is up, allow for a natural pressure release.
  4. Stir in the can of diced tomatoes and can of tomato sauce. Allow to cool and thicken with the lid off if time allows. If you find the chili isn’t thick enough, blend 1-2 cups in a high speed blender and return to the pot, or use an immersion blender.
  5. Serve hot with any toppings. Topping suggestions: fresh cilantro, fresh parsley, cashew sour cream, green onions, nutritional yeast, roasted red peppers, black olives, favorite hot sauce, shredded vegan cheese
  6. Note: With the pressure cooker method, you can decrease the cooking time even more by using canned/cooked beans. If this is the case, I would reduce the cooking time at high pressure to 6 minutes with a natural pressure release. Just use your best judgement as you change the recipe!