Easy Vegan Chili – Gluten Free
This Gluten Free and Vegan Chili uses simple ingredients and tastes wonderful! It can be made in the slow cooker or Instant Pot and is SO easy to put together!
Chili is one of my FAVORITE meals to enjoy when the weather starts to get cooler.
There is nothing more comforting than a big bowl of chili with some homemade gluten free and vegan cornbread muffins.
I also love how easy chili is to make, especially this vegan chili. There is no worrying about defrosting and cooking meat.
You just dump everything in a pot and let it cook. It couldn’t be simpler!
I’ve also included instructions on how to make this easy vegan chili in the slow cooker, Instant Pot, or on the stove.
So let’s talk about how you make it!
EASY VEGAN CHILI RECIPE INGREDIENTS:
- Diced tomatoes
- Black beans
- Navy beans
- Onion
- Garlic cloves
- Maple syrup
- Chili powder
- Cumin
- Smoked paprika
- Oregano
- Cayenne pepper (optional)
- Salt
- Water
HOW TO MAKE VEGAN CHILI IN THE SLOW COOKER:
- Add all ingredients to a slow cooker.
- Stir to combine ingredients.
- Cook on high for 3 hours or low for 6 hours.
HOW TO MAKE VEGAN CHILI IN THE INSTANT POT:
- Add all ingredients to the Instant Pot.
- Stir to combine ingredients.
- Close the lid on the Instant Pot and make sure you are NOT venting.
- Select the Bean/Chili setting which should be pre-programmed to cook for 30 minutes, high pressure, on the normal mode.
- Once the timer goes off, allow for a natural release or do a quick release using a towel to make sure you don’t get burned.
HOW TO COOK VEGAN CHILI ON THE STOVE:
- Add all ingredients to a large pot. Stir to combine ingredients.
- Bring the chili to a boil.
- Cover the pot and reduce to medium heat.
- Simmer for 20 minutes stirring occasionally until heated through.
- For additional flavor, cook for 45-60 minutes.
HOW TO FREEZE VEGAN CHILI:
- Combine all ingredients in a gallon-sized plastic freezer bag and freeze for up to to three months.
- When ready to cook, thaw overnight in refrigerator.
- Follow cooking directions above.
♥ Don’t forget to rate this recipe and leave a comment below if you give this recipe a try! ♥
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Easy Vegan Chili – Gluten Free
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 min
- Yield: 6 Servings 1x
Description
This Gluten Free and Vegan Chili uses simple ingredients and tastes wonderful! It can be made in the slow cooker or Instant Pot and is SO easy to put together!
Ingredients
- 2 14oz cans diced tomatoes
- 2 15oz cans black beans, drained and rinsed
- 1 15oz can navy beans, drained and rinsed
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tbsp maple syrup
- 2 tbsp chili powder
- 2 tsp cumin
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tsp oregano
- 1/4 tsp cayenne pepper (optional)
- 1 1/2 cups water
Instructions
- Add all ingredients to a slow cooker, Instant Pot, or large pot if cooking on the stove. Stir to combine ingredients.
- If cooking on the stove, bring the chili to a boil. Cover the pot and reduce to medium heat. Simmer for 20 minutes stirring occasionally until heated through. For additional flavor, cook for 45-60 minutes.
- If cooking in the slow cooker, cook on high for 3 hours or low for 6 hours.
- If cooking in an Instant Pot, close the lid and make sure you are NOT venting. Select the Bean/Chili setting which should be pre-programmed to cook for 30 minutes high pressure on the normal mode. Once the timer goes off, allow for a natural release or do a quick release using a towel to make sure you don’t get burned.
To Freeze and Cook Later
- Combine all ingredients in a gallon-sized plastic freezer bag and freeze for up to to three months.
- When ready to cook, thaw overnight in refrigerator.
- Follow cooking directions above.
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