This Two-Bean Vegan Chili is gluten-free, freezer-friendly, and deliciously creamy and crumbly thanks to the soya mince that gives meatless crumbles to this Vegan Chili. This healthy vegetarian meal is also really easy-to-make, especially if like me you are using an Instant Pot. It can also be made in a saucepan.
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VEGAN CHILI EASY RECIPE FROM SCRATCH
What makes this recipe so easy is that it does not call for tones of fresh vegetables. All you need is an onion, 3 garlic cloves, a few spices, and some canned food. If like me you are currently isolating due to the coronavirus, this recipe can be a great way to cook large portions of nutritious food without using too many supplies and fresh groceries.
Other easy-to-make vegan recipes you can try are these Giant Chocolate Chips Cookies (only 3 ingredients) or these Spicy Potatoes Chips (oil-free | easy).
PRINT, PIN, OR BOOKMARK THIS RECIPE!
Make sure you bookmark (or pin) this Two-Bean Vegan Chili recipe so you can make it and surprise your surroundings with the best veganized chili.
You can also tag me on Instagram @thedorkyfrench if you try this recipe, or just leave a comment at the end of the page to let me know if you enjoyed it.
HOW LONG CAN CHILI LAST IN THE FRIDGE?
You can store this Two-Bean Vegan Chili in the fridge for up to 5 days.
CAN YOU FREEZE VEGAN CHILI?
You sure can. To freeze your Vegan Chili, let it cool down completely and place it in an airtight container. Freeze for up to 4 months. But keep in mind, the fresher the better so if you can I would recommend serving it immediately.
WHAT IS TWO-BEAN VEGAN CHILI MADE OF?
- olive oil
- onion
- garlic cloves
- tomato paste
- peeled plum tomatoes
- soya mince
- black beans
- red kidney beans
- water
- salt
- black pepper
- dry mint
- chili powder
- cumin seeds.
HOW TO MAKE TWO-BEAN VEGAN CHILI IN INSTANT POT?
Please note this is just an overview of the recipe. Scroll down to the end of the page to see the full printable recipe.
Step 1: Sauté the onion and garlic cloves in olive oil until brown with the “sauté” setting of the Instant Pot.
Step 2: Add the rest of the ingredients in the Instant Pot and mix well.
Step 3: Cook for 30 minutes with the “chili” setting of the Instant Pot.
This is the Instant Pot (3 litres) I use and recommend. And this is the link to an Instant Pot with more capacity (5.7 litres) if you are cooking for more than 3 people. The 8 litres Instant Pot is also available to buy on Amazon (good if you are cooking for over 5 people).
Affiliate disclaimer: please note these links are affiliate links, which means TheDorkyFrench receives a small commission at no additional cost to you if you decide to make a purchase. Please understand I only link products I use and recommend or I know could be helpful to you.
However, you can also make this recipe without an Instant Pot if you simply cook it on medium heat in a saucepan covered with a lid. More details in the recipe at the end of the page.
This Mushroom, Lime and Peas Risotto (in Instant Pot) is another recipe you can check out if you are looking for more Instant Pot recipe inspiration.
RECIPE IN VIDEO (1 MIN)
Follow TheDorkyFrench on youtube for more vegan recipe videos.
WHAT TO SERVE WITH CHILI?
Cornbread, naan, chapati, basmati rice… these are my top 4 recommendations to have with this Two-Bean Vegan Chili! But my all-time favourite side to have with Vegan Chili is naan. This is Easy Vegan Naan recipe I use (and love) to make homemade naan.
Another cool trick that I learned from my American friend who is from Texas is to crumble tortilla crisps with your hands on top of your chili!
IS VEGAN CHILI GLUTEN-FREE?
Chili is a dish that is already traditionally gluten-free. So do not worry, this Two-Bean Vegan Chili is also free from gluten. Just make sure the soya mince you used does not contain any trace of gluten if you are intolerant or sensitive to gluten.
The soya mince gives meatless crumbles to this Vegan Chili, which makes it very similar to a traditional chili con carne (chili with meat).
OIL-FREE VEGAN CHILI RECIPE
You can make this recipe oil-free by cooking the onion and garlic cloves in a splash of water.
If you are looking for more oil-free vegan dinner recipes, I recommend you to try this Coconut Red Lentil Dhal (gluten-free | oil-free) or these 3 Ingredients Bean Burgers (no blender | oil-free).
VEGAN CHILI RECIPE WITHOUT TOMATOES
This recipe does not call for any fresh tomatoes. However, you do need tomato paste and a can of peeled plum tomatoes to make this recipe. If your peeled plum tomatoes come in big chunks of tomatoes, make sure you chop them in smaller pieces before adding them to the Instant Pot/ saucepan.
If you do have access to lots of tomatoes, you can substitute the can of peeled plum tomatoes with about 6 freshly cut tomatoes.
Enough reading, now let’s jump in your kitchen and start cooking!
Two-Bean Vegan Chili (gluten-free | in Instant Pot)
Equipment
- Instant Pot/ saucepan
- wooden spoon
Ingredients
- 1 tbsp olive oil - or any vegetable oil
- 1 brown onion - peeled and finely chopped
- 3 garlic cloves - peeled and finely chopped
- 500 g tomato paste
- 1 can peeled plum tomatoes*
- 50 g soya mince
- 1 can black beans - drain weight: 240 g
- 1 can red kidney beans - drain weight: 240 g
- 150 ml water
- 1 tsp chili powder
- 1 tbsp cumin seeds
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp dry mint
Instructions
- Watch the one-minute recipe video (scroll down a bit) to see all instruction steps.
- Add the olive oil in your Instant Pot and heat up the Instant Pot with the “sauté” setting.** Once heated up, add the onion and garlic cloves. Cook until brown for about 3 to 5 minutes.
- Add the rest of the ingredients in the Instant Pot (or saucepan) and mix well with a wooden spoon.
- Close the lid of your Instant Pot (or saucepan). Set the cooker on "chili" (30 minutes), and make sure the release valve is switched to "venting". If you are using a saucepan, bring to a boil and simmer on medium heat for about 30 minutes with a lid.
- Serve warm, and enjoy!
Video
Notes
Nutrition
Please note that all nutrition facts found on this website are for informational purposes only. Refer to a professional for medical advice.
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About the author
Marlene is the founder, creator, and editor at TheDorkyFrench.com. Based in Glasgow, Scotland, where she completed a BA (Hons) in Business and HRM, she is passionate about sharing valuable content for her readers; encouraging them to experience the benefits of a healthier lifestyle and a growth mindset.
