When it comes to easy wintertime dinner recipes, having an excellent (yet simple) chili recipe in your back pocket is a no-brainer.
In our house, chili is a staple. It pretty much happens weekly this time of year. Chili is just one of those meals that bridges the dietary divide – I love, love, love that it appeals to (and can easily be customized for) vegans, meat-eaters, gluten-free-ers, and vegetarians alike.
Generally, we start with a tasty base of beans, veggies, and spices. Most of the time, my carnivorous guy is actually plenty happy if we stop there, but sometimes he likes to top his with a bit of cheese and sour cream. Other times, he might stir a bit of cooked ground beef or shredded chicken into his serving. Meanwhile, I enjoy a vegan version.
Either way, it’s hearty, delicious, and comforting. Yesss.
I have several chili recipes here on Kitchen Treaty, but none that took advantage of the Instant Pot in all of its greatness. Until now! Because today I have for you a super simple Instant Pot chili recipe that might just become your own back-pocket chili recipe. It’s certainly become mine.
This Instant Pot chili recipe takes advantage of the flavor from chili powder, cumin, veggies, fire-roasted crushed tomatoes, and, of course, the flavor-boosting situation that pressure cooking brings to the table.
This Instant Pot chili recipe is super easy to make, too. Simply saute onions, bell pepper, and oregano together in the Instant Pot. Then add garlic and spices, saute for one more minute, pour in the jalapeño, tomatoes, black beans, and water, and stir.
Then just hit a few buttons and hearty deliciousness is on the table in no time.
This is without a doubt our new back pocket chili recipe. I hope you find it pocket-worthy too!
Simple Instant Pot Vegan Black Bean Chili
- 2 teaspoons olive oil
- 1 medium yellow onion (diced) (about 2 cups)
- 1 red, yellow, or orange bell pepper (diced)
- 1 teaspoon dried oregano
- 2 medium cloves garlic (minced)
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 3 cups cooked black beans (or 2 [15-ounce] cans, drained)
- 15 ounces crushed tomatoes (I like fire-roasted for a little extra dose of flavor)
- 1 medium jalapeno pepper (seeded and minced*)
- 1 teaspoon kosher salt
- 1 cup water
- Cashew sour cream
- Diced avocado
- Diced red onion
- Hit “Saute” button on your Instant Pot. Add olive oil. When hot, add the onions, bell pepper, and oregano. Saute, stirring occasionally, until tender, about 7 minutes.
- Add the garlic, chili powder, and cumin and cook, stirring constantly, for one minute.
- Add the beans, tomatoes, jalapeño, salt, and water. Stir to combine.
- Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button (or "Pressure Cook" button on newer models) and set the timer for 5 minutes.
- After the 5 minutes is up, quick-release by flipping the release valve to “venting." Remove lid.
- Scoop into individual bowls and add toppings if desired.
- Keeps in the refrigerator for about 3 days. Freezes well too.