Today I bring you not one, but TWO versions of Vegan Chili, one that is ready in 5 minutes, and another one on the Instant Pot! Mexican food is one of my all time favouites, I luuuv the heat, the variety of flavors… I dare you to try these recipes, they are very easy and delicious!

In my short version I am using canned black beans but you can cook them from dry if you want like I did on my other version. Same goes for the tomato sauce, I am using my go to pasta sauce but feel free to make it from scratch if you want to.

Vegan Mexican Bean chili

To make this delicious Recipe for Vegan Mexican Chili (short version) you will need:

  • 2 tbsp olive oil or water if you want to make this oil free
  • 1 carrot, diced.
  • 1/2 an onion, finely diced.
  • 2 cups of tomato sauce of your choice.
  • 1 can of cooked black beans.
  • Spices: 1/2 tbsp cumin powder, 1/2 tsp of chili powder or paprika, 1 tbsp dried oregano, 1 tsp black pepper, 1/2 tbsp maple syrup, 1/2 tbsp hot sauce, you can use tabasco, sriracha, habanero sauce.. 1/2 tbsp bbq sauce and salt to taste.
Vegan Mexican Bean chili

Cooking Method:

Take a look at this youtube video where I show you how to make this short version of Vegan Chili!

1. First we are going to saute the onion and carrot on a pan with a little oil or water.
2. Add salt to taste so the veggies sweat for a few minutes.
3. 2 minutes later add the can of beans and the tomato sauce and cook for 2 more minutes.
4. Now is the time to add your spices and mix it all very well.
5. Cook for one or two more minutes, taste and add more salt if needed.

And that´s all! easy, affordable, and most importantly, delicious!

Vegan Mexican Bean chili

Now let´s go with the Instant Pot or Pressure pot version:

For the Instant Pot version of the Vegan Chili I used Borlotti Beans, these beans are very similar to pinto beans, they´re the ones I can find here in Australia but just use the ones that are available to you.

I cooked my beans on high pressure for 32 minutes and then I let them for 10 minutes for a natural release. After the 1 minutes I manually released the remaining steam.

I separated the beans from the broth and put them both aside.

On the same pot or on a pan add the veggies and follow the steps from my short version. I sauteed my veggies on some bean broth instead of water or oil.

This time instead of using a tomato sauce I used a can of diced tomatos which is what I had on hand at the moment. I also added a little bit more of my bean broth to achieve the consistency I wanted. I used the same spices from the short version but instead of adding any sauce I used some maple syrup to balance the acidity from the tomatoes. Once served I topped it with some sriracha which is my fave hot sauce at the moment.

I hope you enjoyed these recipes, see you in the next one! 🙂