Do you want a tasty and filling meal without spending too much time cooking? Well, you’re in the right place! In this blog post, I will show you how to quickly make a delicious bowl of Chili sin Carne using an Instant Pot. Whether you’re a busy worker, a parent with a busy schedule, or just someone who likes easy and tasty dinners, this recipe is for you.

Chili sin Carne is a yummy and hearty dish. It’s full of beans, vegetables, and lots of tasty spices, so it’s just as comforting as the meaty version. And the best part? The Instant Pot cooks it super fast, so you’ll have a great meal ready in no time.

Table of Contents

Ingredients for Chili sin Carne

With these ingredients, you’re all set to create a delicious and satisfying bowl of Chili sin Carne in minutes using your Instant Pot:

Vegan minced “meat” (or you can use minced beef).

Beans – I like my Chili sin carne with black beans and pinto/kidney beans. I use cooked beans. Canned beans will also be good for this recipe.

Sweet corn – use canned or frozen.

Bell pepper – you will need one small pepper.

Onion – white or red onion, leek will also work.

Tomatoes – use fresh diced tomatoes or canned tomatoes.

Tomato paste – just 1 Tbsp of paste to enhance the flavor.

Avocado oil – you can also use olive oil or omit it completely for an oil-free version.

Vegetable broth – or water, but I strongly recommend vegetable broth. Find the easy recipe of Homemade Vegetable Broth here

Spices – I usually use cumin, garlic & onion powder, smoked & sweet paprika powder. Feel free to experiment with other flavors.

Tips and Tricks

Customize Your Spice Level:

Adjust the paprika and chili powder amount to suit your spice tolerance. If you like it hot, serve it with my Special Hot Sauce Adjika.

Sauté for Flavor:

Sautéing the onion, bell pepper, and spices before pressure cooking helps develop a rich, deep flavor profile in your chili.

Natural Release Matters:

Allowing the Instant Pot to perform a natural pressure release for 2-3 minutes helps meld the flavors and prevents a sudden burst of steam when opening the pot.

Garnish with Freshness:

The fresh coriander adds a burst of color and freshness to your chili. Don’t skip it! You can also add diced avocado, lime wedges, or shredded vegan cheese for extra flavor.

Batch Cooking:

Make a larger batch of Chili sin Carne and freeze individual portions for quick and easy future meals. It reheats beautifully.

Texture:

If you prefer a thicker chili, you can use an immersion blender to partially blend the mixture once it’s cooked, or simply simmer it uncovered for a little longer to reduce the liquid.

Experiment with Toppings:

Get creative with toppings! Consider adding diced red onions, jalapeños, or even crushed tortilla chips for extra crunch.

Check the Seal:

Before cooking in your Instant Pot, always ensure that the silicone sealing ring is properly in place to prevent any issues with pressure build-up.

Safety First:

When releasing pressure manually, use a long-handled utensil to turn the pressure release valve to avoid any potential steam burns.

guacamole, avocado — Photo by racool-studio

Serving Suggestions

Serve your chili over a bed of fluffy brown rice.

Warm up some tortilla wraps and serve your chili as a filling for delicious chili burritos. Add some grated vegan cheese and a dollop of cream fraiche (vegetarian option) or cashew cream (vegan option) for an extra treat. Check the recipe for Cashew Cream here

Top your chili with fresh coriander for a burst of color and freshness. You can also include diced avocado, lime wedges, or chopped green onions for added flavor and texture.

Guacamole is a creamy and cooling addition to your chili.

Place a bowl of tortilla chips on the table for some satisfying crunch. They’re perfect for scooping up mouthfuls of chili.
For those who love extra heat, have some hot sauce or salsa. I have a Special Hot Sauce Recipe on my website here

Dietary Considerations

Vegan and Vegetarian:

This recipe is entirely plant-based, making it suitable for vegans and vegetarians. It replaces traditional ground meat with vegan minced meat and relies on beans, vegetables, and spices for flavor.

Gluten-Free:

The recipe is naturally gluten-free as long as you ensure that the ingredients you use, including the vegan minced meat, vegetable broth, and spices, do not contain gluten.

Dairy-Free:

The chili is dairy-free, and you can easily skip dairy-based toppings like sour cream. Instead, opt for dairy-free alternatives like cashew cream or vegan cheese for garnishing.

Nut-Free:

This recipe does not contain nuts. Unless you use cashew cream for serving.

Low-Fat:

To reduce the fat content, consider using less oil for sautéing or opting for a cooking spray. You can also omit oil completely. The taste will be delicious in any way.

Whole Food Plant-Based (WFPB):

To make this recipe conform to WFPB guidelines, skip the vegan minced meat and rely solely on whole, plant-based ingredients. You can bulk up the recipe with more beans, vegetables, and spices for flavor.

Allergies and Sensitivities: Always check ingredient labels for potential allergens, especially in packaged products like vegan minced meat and vegetable broth, to ensure they are safe for your dietary needs.

If you enjoyed this recipe, don’t stop here!

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Millet and Coconut Pumpkin Porridge Recipe (Instant Pot)

A Taste of Ukraine: The Authentic Borsch Recipe

Broccoli and Green Pea Soup: A Family-Friendly Dish