Vegan Pressure Cooker Black Bean Chili

Vegan Pressure Cooker Black Bean Chili

Vegan Pressure Cooker Black Bean Chili

This vegan black bean chili is a simple, flavorful, and hearty dish. The pressure cooker allows you to make this vegan chili quickly and easily. The chili is packed with protein and fiber, making it a nutritious and filling meal. The spiciness of the chili is balanced with the sweetness of the roasted bell peppers and the smoky flavor of the chipotle peppers. This vegan chili is sure to become your go-to comfort food.


  • 2 tablespoons of olive oil
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1 teaspoon of ground cumin
  • 1 teaspoon of dried oregano
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of chili powder
  • 1/2 teaspoon of chipotle powder
  • 2 bell peppers, seeded and diced
  • 2 (14.5 ounce) cans of black beans, drained and rinsed
  • 2 (14.5 ounce) cans of diced tomatoes, with juices
  • 2 cups of vegetable broth
  • 1/4 cup of chopped fresh cilantro
  • Salt and pepper, to taste


Start by heating the olive oil in the pressure cooker on the sauté setting. Once the oil is hot, add the onion and garlic. Sauté, stirring occasionally, until the onion is softened and beginning to brown, about 5 minutes.

Add in the cumin, oregano, smoked paprika, chili powder, and chipotle powder. Stir to combine and let cook for another minute or two until fragrant.

Add the bell peppers, black beans, diced tomatoes, and vegetable broth. Stir to combine and let cook for a few minutes until the mixture comes to a simmer. Secure the lid on the pressure cooker and set to high pressure for 10 minutes.

Once the cooking time is complete, carefully release the pressure and open the lid. Taste and adjust seasoning with salt and pepper, if needed. Stir in the chopped cilantro and serve the chili hot with your favorite toppings. Enjoy!

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