This One Pot Vegan Chilli recipe is a simple and quick to prepare recipe. This chilli is packed with plant based proteins like black beans and quinoa.Jump to Recipe
One Pot Vegan Chilli
Is there anything more perfect than a delicious bowl of chilli on a cool night? This vegan chilli recipe is all made in one pot (less cleaning up is always a bonus!) and is packed with plant based protein. I love serving this chilli topped with vegan sour cream, red onion, avocado, lime and coriander. Oh and don't forget the corn chips!!
How to Make Plant Based Chilli
Making this recipe is really so straight forward. The first step is to sauté the onion and capsicum until the onion is translucent. Then add the garlic, salt, oregano and spices and fry them off until fragrant. Then it's time to add in the water, tinned tomatoes, tomato paste, beans and quinoa. Bring the chilli to a boil and then reduce to a simmer until the quinoa is cooked.
Note: You can tell that quinoa is cooked when a thin white part of the quinoa starts to spiral away from the seed. The quinoa will also appear tender with no white area in the centre.
For extra greens, add a few handfuls of baby spinach right at the end and stir through until it wilts.
How to Make Pressure Cooker Vegan Chilli
As easy as it is to make this vegan chilli recipe in a pot, it is even easier to make it in a pressure cooker. Simply follow the steps below to make instant pot vegan chilli.
- Place quinoa, water, capsicum, onion, tinned tomatoes, sweet paprika, smoked paprika, dried oregano, cumin, onion powder, chilli powder and garlic to the bowl of the pressure cooker. Stir to combine.
- Place the lid on and set valve to seal.
- Select the pressure cook setting and cook on high for 2 minutes. The pressure cooker will take around 10 minutes to come up to pressure before starting to cook.
- Once pressure cooker has cooked for 2 minutes, allow a natural pressure release for 10 minutes.
- After ten minutes, turn valve to open to release remaining steam.
- Carefully remove the lid from the pressure cooker and stir through the black beans, kidney beans and baby spinach. Return the lid and allow to sit on keep warm function for 5 minutes.
- Check seasoning and add more sea salt if desired. Serve warm.
Chilli Serving Suggestions
As I mentioned earlier, I am obsessed with serving this chilli with avocado, lime, coriander, vegan sour cream and corn chips. But here are a few other ways that you can serve this vegan chilli recipe.
- Make vegan nachos by spreading out corn chips and topping with this chilli and vegan cheese (if desired). Bake for 20 minutes or until the cheese is melted and then remove from the oven and top with any other desired toppings.
- Use this chilli to stuff hard or soft shell tacos.
- Stuff burritos with this chilli and any other fillings you like.
- Using this chilli for quesadilla's or enchilados works really well too!
This recipe freezes incredibly well so make a big batch and freeze for easier meals down the track.
- large casserole pot
- Chopping Board
- Sharp knife
- Wooden Spoon
- ½ cup tri coloured quinoa rinsed
- 2 cups water
- 1 red capsicum diced
- 1 green capsicum diced
- 1 red onion finely diced
- 800 gram tinnned crushed tomatoes
- 2 teaspoon sweet paprika
- 2 teaspoon cumin powder
- ¼ teaspoon chilli powder more if desired
- 1 teaspoon smoked paprika
- 2 teaspoon dried oregano
- 1 teaspoon onion powder
- 3 cloves garlic
- sea salt to taste
- 400 grams tinned black beans
- tinned grams tinned kidney beans
- 2 cups baby spinach
- 1 tablespoon extra virgin olive oil
To serve (optional)
- sliced avocado
- vegan sour cream
- diced red onion
- corn chips
- Bring extra virign olive oil in a large casserole pan to a medium heat. Add onion and capsicum and saute until onion is translucent.
- Add sweet paprika, smoked paprika, cumin, chilli powder, onion powder, oregano, garlic and salt and fry until fragrant.
- Add tinned tomatoes, water, tomato poaste, quinoa, black beans and kidney beans and stir to combine. Turn the heat up to high and bring to a boil. Once boiling reduce the temperature to low and place the lid on, allowing to simmer for around 25 minutes or until the quinoa is cooked and tender, stirring occasionally.
- Once the quinoa is cooked, add baby spinach to the pan and stir through until wilted. Taste and add more salt if required.
- Turn off the heat and serve straight away topped with avocado, vegan sour cream, coriander, red onion and corn chips if desired.
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