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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! #glutenfree #vegan #dairyfree #eggfree #dinner #chili #easy #recipes

Easy Vegan Chili – Gluten Free

  • Author: Morgan | Just What We Eat
  • 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!


Scale

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

  1. Add all ingredients to a slow cooker, Instant Pot, or large pot if cooking on the stove.  Stir to combine ingredients.
  2. 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.
  3. If cooking in the slow cooker, cook on high for 3 hours or low for 6 hours.
  4. 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

  1. Combine all ingredients in a gallon-sized plastic freezer bag and freeze for up to to three months.
  2. When ready to cook, thaw overnight in refrigerator.
  3. Follow cooking directions above.