This Instant Pot Vegan Chili is a quick and easy recipe with pinto and red kidney beans and a rich red tomato sauce finished with corn and a few simple spices.
Optional Changes to the Recipe
The best part about chili is that it’s a blank canvas, so feel free to freestyle with your own favorite ingredients. Change up the beans, the peppers, add some additional fresh veggies. You can make it your own, or use up that produce in the fridge that’s getting ready to turn south.
If you’re not into the Italian Salad Dressing Mix (I know, it’s a weird one, but makes this quick and darn tasty), feel free to come up with your own spice blend.
Instant Pot or Crock Pot
The directions for this recipe are for the Instant Pot, but if you’d rather do it in the Crock Pot, you can still use unsoaked beans and follow the recipe, but cook in the Crock Pot on HIGH for 5 to 6 hours, or until the beans are soft.
[tasty-recipe id=”7716″]
