Easy vegetable chili is customizable, easy to make using a slow cooker or stovetop, and it’s also oil-free and delicious as can be!
Slow Cooker: Place ingredients, plus 1/2 extra cup of water, into the bottom of a 4 – 6 qt. slow-cooker and give a good stir. Cook on high for 3 – 4 hours, or low for 5 – 7 hours.
Stovetop: Place ingredients in a large dutch oven or pot, give a good stir, bring to a boil, reduce heat to low and simmer for 1 to 1 and 1/2 hours, stirring occasionally.
Instant Pot: To the bowl of the Instant Pot, add all the ingredients and give a good stir. Close and lock the lid, turn the steam valve to SEALED. Manually set the timer, at high pressure, for 11 minutes. Let steam release naturally for 10 minutes. Carefully turn the valve to open to finish.
Serves 4 – 6
Store: Leftovers will keep for up to 5 – 6 days in the refrigerator, covered in a container. To keep longer, freeze your chili using freezer safe containers for up to 2 – 3 months.
If you don’t have tempeh, use 1 can (14 oz.) pinto beans.
Add a jalapeno, seeds removed and diced, when cooking the chili for extra heat and flavor. Add the jalapeno when adding the other vegetables to the pot.
Use a bottle of dark beer for depth and flavor. I recommend using a 12oz. bottle of Modelo Negra, with 1/2 cup of water (use this in place of the 2 cups of broth/water called for). This chili is on the tomatoey side and the beer will help balance it out.
This chili is great served over top a baked sweet potato for variation.
UPDATED: This recipe was updated in Sept. 2019 with 2 changes: Increased the quinoa from 1/4 cup to 1/2 cup, plus added 1 cup of water. Also, the quinoa is now optional. Quinoa is delicious and will make your chili even thicker, while also adding a little extra nutrition.
Keywords: vegetable chili