INSTANT POt recipe 

The BEST Vegan Chili 

Chris Freytag 

This vegan chili recipe is a quick, delicious weeknight dinner that’s packed with nutrition and super delicious.  Oh and did we mention this recipe take only 30 minutes from start to finish?! Score!

Screenshot next 3 slides for ingredients 

– 1 tablespoon olive oil – 1/2 cup onion, diced – 1 red pepper, diced – 1/3 cup celery, thinly sliced – 1 tablespoon garlic, minced – 4 teaspoons chili powder – 2 teaspoons smoked paprika –

Screenshot next 3 slides for ingredients 

– 1 teaspoon ground cumin – 1/4 teaspoon cayenne pepper – 1/8 teaspoon ground allspice – 1 can dark red kidney beans, rinsed and drained – 1 can fire roasted tomatoes

Screenshot next 3 slides for ingredients 

– 1 can crushed tomatoes – 2 tablespoons tomato paste – 1 teaspoon sea salt – pinch of pepper – 2 bay leaves – 1/2 cup water – 1 bag gardein beefless ground – 1/4 cup parsley

Fresh & Healthy Ingredients Used 


These ingredients are delicious and make our chili recipe hardy. Combining these foods will give you all the comfort a warm bowl of homemade chili can provide.

How to Make Vegan Chili 


I like to use a heavy-bottom pot like a dutch oven.

Start with Olive Oil 


Start with olive oil then add all veggies to the pot.  Cook the vegetables for about four minutes. 

Bring on the spices! 


Add the garlic, spices, and lentils and cook one more minute, making sure not to let the garlic or lentils burn.

Did someone say wine? 


Add a splash of wine and give the veggies, lentils, and garlic a good stir, scraping all the nummy bits off the bottom of the pot.

Add everything else to the mix! 


Bring the vegan chili to a low boil and then turn it down to a simmer and cover for about 1/2 hour.

Vegan Chili Recipe 

For more tips on how to thicken up this vegan chili or more on how to serve to your guests, tap for the full recipe below! 

Chris Freytag