Two-Bean Vegan Chili (gluten-free | in Instant Pot)
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.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Servings: 4 servings
Instant Pot/ saucepan
- 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
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!
*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.
*You can also use a cooking pan to sauté the onion and garlic cloves in olive oil. Once cooked, transfer the sautéed onion and garlic cloves into a saucepan or into your Instant Pot.
Serving: 1bowl | Calories: 315kcal