3 Bean Vegan Chili for Instant Pot, Stove, or Crockpot

3 Bean Vegan Chili for Instant Pot, Stove, or Crockpot

Easy, weeknight chili with 3 beans, carrots, onions, celery, corn, diced tomatoes, vegetable stock, and chili seasoning.

3 Bean Vegan Chili for Instant Pot, Stove, or Crockpot

THE RECIPE

INGREDIENTS

  • 2 Tbsp Extra Virgin Olive Oil
  • 1 small Onion (finely chopped)
  • 2 Carrots (diced)
  • 1 Celery stalk (finely chopped)
  • 3 Garlic cloves (minced)
  • 1 15oz can reduced sodium Black Beans (do not drain)
  • 1 15oz can reduced sodium Pinto Beans (do not drain)
  • 1 15oz can reduced sodium Kidney Beans (do not drain)
  • 2 cups Vegetable Stock
  • 1 15oz can reduced sodium Diced Tomatoes (do not drain)
  • 3 oz Tomato Paste
  • 1 cup Frozen Corn
  • 3 Tbsp Chili Powder
  • Salt and Pepper to taste
  • 1 Bay Leaf



INSTRUCTIONS

Instant Pot Instructions:

  1. Set Instant Pot to Sauté; add OLIVE OIL; heat until shimmering (about 2 minutes).
  2. Add ONIONS, CELERY, GARLIC, and CARROTS; sauté until tender and fragrant (3-5 minutes).
  3. Stir in BEANS (with juices), VEGETABLE STOCK, DICED TOMATOES (with juices), TOMATO PASTE, CORN, and SEASONINGS.
  4. Close and lock lid; set pressure release valve to “sealing” position; set Manual timer to 15 minutes and allow natural pressure to fully release on its own (about 15 minutes) before opening the lid.
  5. Serve warm.
Stove Instructions:
  1. In a 3.5 quart soup pot on medium-high, heat OLIVE OIL until shimmering (about 2 minutes).
  2. Add ONIONS, CARROTS, CELERY, and GARLIC; sauté until tender and fragrant (3-5 minutes).
  3. Stir in BEANS (with juices), VEGETABLE STOCK, DICED TOMATOES, , TOMATO PASTE, CORN, SEASONINGS, and BAY LEAF.
  4. Bring just to a boil, then reduce heat to low; cover, and simmer up to 1 hour.
  5. Serve warm.
Crockpot Instructions:
  1. Place 10” skillet on medium high flame; add OLIVE OIL and heat until shimmering (about 2 minutes).
  2. Add ONIONS, CARROTS, CELERY, and GARLIC; sauté until tender and fragrant (3-5 minutes).
  3. Transfer veggies over to a 3 quart Crockpot.
  4. Stir in BEANS (with juices), VEGETABLE STOCK, DICED TOMATOES, TOMATO PASTE, CORN, SEASONINGS, and BAY LEAF.
  5. Cover and set Crockpot on HIGH 2 hours or LOW 4-8 hours.
  6. Serve warm.


This recipe and image adapted from: thekitchengirl.com

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