30-60 min6 servingsAmerican

Three-Bean Vegan Chili

By Pamela Ellgen

6 servings

30-60 min

Easy

Recipe Details

Course: Main Dishes

Difficulty: Easy

Prep Time: 5 min

Cook Time: 40 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Yield: 6 servings

Ingredients

2 tablespoons chili powder
1 tablespoon smoked paprika
1/2 tablespoon ground cumin
1 teaspoon dried garlic
1/2 teaspoon sea salt
1/3 cup dried onion
2 tablespoons dried celery
2 tablespoons dried carrots
2 tablespoons diced dried mushrooms
2 tablespoons sundried tomatoes
1/2 cup dried black beans
1/2 cup pinto beans
1/2 cup great northern
6 cups vegetable broth

I have been making some version of this vegan chili for at least a decade since my friend Lynn shared it with me. What really makes it are the mushrooms—their earthy flavor and meaty texture really add another dimension to the chili. Although this recipe has far more ingredients than some of the other recipes in this book, the effect is beautiful in a glass jar and worth the trip to the store to gather each ingredient. Jar Size: 4 cups

INSTRUCTIONS

Layer the dry ingredients in the jar in the order listed.
Place all of the jarred ingredients into the Instant Pot. Add 6 cups of vegetable broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Coo or Manualk on High for 40 minutes. Allow the steam pressure to release naturally for 20 minutes, then release any remaining pressure manually.

Notes

Ingredient Tip: The three beans used in this chili cook at roughly the same rate. If you want to swap any of these beans for another, choose one that cooks in roughly the same amount of time, such as navy beans. If you use kidney beans, know that they cook more quickly, in about 15 to 20 minutes, so they may be slightly overdone and falling apart.

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About the chef

Pamela Ellgen

Food writer and cookbook author Pamela Ellgen has written twenty-eight cookbooks, including her latest, The I Love Trader Joe’s Snack Boards Cookbook, to be published by Ulysses Press in December 2023. Other books include The Gluten Free Cookbook for Families: Healthy Recipes in 30 Minutes or Less and bestselling The 5-Ingredient College Cookbook: Easy, Healthy Recipes for the Next Four Years & Beyond. She has also done collaborations with Instant Pot, Beyond Celiac, and Settlers of Catan. Her work has been featured in USA Today, HuffPost, TODAY, Healthline, Outside Magazine, Scary Mommy, and The Pioneer Woman. She has worked as a private chef and taught farm-to-table cooking classes in public schools. Born and raised in the Pacific Northwest, Pamela now lives in sunny Oceanside, California with her fiance and their three boys. She loves surfing, pasta, and wine.

View All Pamela's Recipes