Ready in under 30 minutes, this vegan chili is one of those lazy vegan recipes to keep in your back pocket. No chopping required, since we're using pantry staples like canned beans, tomato sauce and spices. It's a dump and go Instant Pot recipe (stovetop instructions included, too.)
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If you have fresh ingredients to add to this lazy vegan chili, feel free to do so. I have a more robust Texas 3-Bean Vegan Chili recipe for when you have more time.
This is the lazy version, when I'm short on time, energy and/or ingredients.
🧄 Very useful ingredient notes
- Canned beans - Use whatever kind you like and have on hand! Some common beans we use in Texas are pinto beans, black beans, red kidney beans or white beans.
- Dried red lentils - for thickening the chili
- Frozen corn kernels - We love to add frozen sweet corn kernels to our chili. It's a little pop of sweetness to contrast with the smoky flavors.
- Chili powder - Chili powder here in Texas comes in many varieties. The chili powder in this recipe is a mild (not wildly spicy) smoky chili powder mix of spices, like cumin, garlic and ground ancho chiles, used specifically for making Texas chili. (For example, cayenne powder is very spicy in comparison and is only used in small amounts, depending on your tolerance and preference for heat.)
📋 Substitutions and variations
- Tomato sauce - you can also use tomato passata (without basil), crushed tomatoes or even diced or stewed tomatoes
- Red split lentils - If you don't have them, make a slurry of 1 tablespoon cornstarch, arrowroot powder or flour mixed in ½ cup water until smooth and pour that in the chili at the end of cooking to thicken it.
- Spices - If you have a pre-mixed chili seasoning packet, use it instead of the spices! Even easier.
Feel free to add fresh veggies, if you have them! Onion, garlic, bell peppers, carrot, sweet potato, but only if you have the energy to do it. ♡ This is a lazy vegan recipe for a reason.
🔪 Instructions
This recipe can be made either in the Instant Pot or on the stovetop. Both take about the same amount of time.
Step 1: Add all ingredients in the pan. Stir together well.
Step 2 (for Instant Pot): Lock lid and set valve to "Sealing". Set Manual Pressure to 15 minutes.
Step 2 (for stovetop): Bring to a low boil over medium-high heat. Then, reduce heat and simmer for 20 minutes, stirring regularly.
Step 3 (for Instant Pot): Allow pressure to naturally release for 5-10 minutes, then open lid (quick release the rest of the pressure, if lid is still locked).
Step 4: Serve with cornbread, tortilla chips, vegan sour cream, avocado or sliced green onions.
👨👩👦👦 Serving suggestions
For serving up this lazy vegan chili, some vegan sour cream is a must.
Cornbread or tortilla chips go really well. Saltine crackers or oyster crackers are other good options.
🗺 Cultural influences
Texas is pretty synonymous with chili, y'all.
The Houston Rodeo.
Chili cook-offs.
Cowboy hats and cast iron pans.
Traditionally, Texas chili is made with meat, more meat, lots of spices and maybe a little tomato.
So, we're definitely veering from tradition with this legume-filled vegan instant pot chili recipe. But, that's alright with me. How about you?
Love this recipe?
Please rate it ⭐️⭐️⭐️⭐️⭐️ and leave a comment below, so I know which recipes you like the best. This helps me know what to make more of!
📖 Recipe
Lazy Vegan Chili (instant pot or stovetop)
Equipment
Ingredients
- 45 ounces canned beans with liquid (I used black, kidney and white beans)
- 16 ounces canned tomato sauce or tomato puree
- 1 ½ cups water
- ½ cup dried red lentils rinsed
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon onion powder
- ½ teaspoon dried Mexican oregano
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- pinch cayenne pepper more, to taste
- 1 cup frozen sweet corn kernels
Instructions
Instant Pot:
- Add all ingredients to Instant Pot, stir then lock the lid and move the valve to "Sealing".45 ounces canned beans, 16 ounces canned tomato sauce, 1 ½ cups water, ½ cup dried red lentils, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 ½ teaspoon garlic powder, 1 ½ teaspoon onion powder, ½ teaspoon dried Mexican oregano, ½ teaspoon sea salt, ½ teaspoon ground black pepper, pinch cayenne pepper, 1 cup frozen sweet corn kernels
- Press Manual (High Pressure) and set time to 15 minutes.
- Allow the pressure to release naturally for 5-10 minutes, then open. If the lid is still locked, carefully switch the vent valve to "Venting" with a wooden spoon.
Stovetop:
- Add all ingredients to medium-large pot, stir and bring to a boil over medium-high heat.45 ounces canned beans, 16 ounces canned tomato sauce, 1 ½ cups water, ½ cup dried red lentils, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 ½ teaspoon garlic powder, 1 ½ teaspoon onion powder, ½ teaspoon dried Mexican oregano, ½ teaspoon sea salt, ½ teaspoon ground black pepper, pinch cayenne pepper, 1 cup frozen sweet corn kernels
- Once it starts boiling, reduce heat to medium-low, stirring frequently, until red lentils are tender (about 20 minutes).
Lois says
Sodium content very high. If one used low sodium ingredients what would sodium amount be in each serving?
Abi Cowell says
I'm sorry, I can't answer that. It would depend on the sodium content of each of the ingredients you substitute with. But, using low- or no-sodium canned goods would be an excellent place to start.