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5 from 1 vote

Easy, One Pot Vegan Chili

The beautiful thing about a chili recipe is that you can customize it to your liking. Make any substitutions as wanted or needed. Better yet, this chili freezes like a dream and tastes even better after a day or two in the refrigerator. Make ahead and serve on your busiest nights!

Inspired by Mom. Tweaked and edited for 10+ years by me.
Prep Time25 mins
Cook Time3 hrs
Total Time3 hrs 25 mins
Course: Main Course, Soup
Cuisine: American
Keyword: black bean chili, chili, soup
Servings: 6 servings
Author: Mel

Equipment

  • large stock pot OR cast iron skillet

Ingredients

  • 2 tablespoons olive oil
  • 1 cup onion coarsely chopped (1 medium onion)
  • 1/4 cup red wine
  • 1-2 cups mushrooms sliced (1 8oz package, I used white mushrooms, but you can use creminis or another variety)
  • 1 cup carrot chopped small (2 large carrots)
  • 1 cup celery chopped small (3-4 medium celery stalks)
  • 2 tablespoons jalapeno pepper diced finely (1 small jalapeño)
  • 1 cup sweet bell pepper chopped small (3/4-1 medium pepper), any color
  • 4 cloves garlic minced
  • 1 28- oz can crushed tomatoes
  • 2 15- oz cans kidney beans
  • 3 cups vegetable broth
  • 3 tablespoons soy sauce
  • 1 cup brewed coffee
  • 1 tablespoon peanut butter
  • 1/2 teaspoon dried basil
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 2 teaspoons chili powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt

Optional

  • 1 package of vegan beef crumbles (Gardein and Beyond Meat are my favorite brands)

Instructions

  • Saute the onions in the olive oil in a large pot over medium heat.
  • Once the onions have become slightly translucent, add the red wine and continue to cook the onions until soft.
  • Add the mushrooms, carrot, celery, jalapeno, bell pepper, and garlic. Stir frequently for five minutes. If using vegan beef crumbles, you can add them here.
  • Pour in the broth, soy sauce, coffee, peanut butter, and stir until the peanut butter has dissolved.
  • Add remaining spices and stir.
  • Bring the chili to a boil, then reduce the heat to medium-low and simmer for 2-3 hours.

Notes

HOW TO PREPARE USING AN INSTANT POT: Prepare onions and vegetables in the instant pot using the saute function set to LOW. Once all ingredient are incorporated, close the lid on the Instant Pot and use the slow cooker function on NORMAL to cook the chili for 3-4 hours.
HOW TO PREPARE USING A SLOW COOKER: Prepare onions in a shallow pan with oil, then add to slow cooker with ALL remaining ingredients. Slow cook on LOW for 6 hours, or on HIGH for 4 hours.