If you like a hearty chili for winter dinners, you'll love this Instant Pot Black Bean Chili recipe.
It's packed with protein, fiber, and flavor from a mix of spices - perfect for a cold evening meal or for meal prepping for the week ahead.
Quick Look: Black Bean Chili Instant Pot
- ✅ Recipe Name: Black Bean Chili Instant Pot
- 🕒 Ready In: 55 minutes
- 👪 Serves: 4
- 🍽 Calories: 142 per serving (estimated)
- 🥣 Main Ingredients: Black beans, onion, soup seasoning, chunky tomato salsa
- 📖 Dietary Info: Vegan; gluten-free; high-protein; oil-optional
- 👌 Difficulty: Easy - one pot, bold flavors, minimal prep
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If you like my sweet potato chili, then you must try this Black bean chili recipe. If you like black beans, be sure to try my black bean curry recipe.
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Why I love this recipe
- It's quick and easy to make in the Instant Pot, perfect for busy weeknights.
- The combination of spices and vegetables creates a deliciously flavorful dish.
- It's an excellent option for vegans or those looking to incorporate more plant-based meals into their diet.
Ingredients
- Black beans: I used dry black beans.
- Tomato chunky salsa
- Vegetable broth adds extra flavor, but water can also be used.
- Red or yellow Onion and garlic
- Chili powder, cumin, oregano, paprika, and salt (or add my soup seasoning)
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Variations to make black bean chili
- Tamoto salsa: Instead, use tomato paste, fire-roasted tomatoes, or tomato sauce.
- Add vegetables: Use red bell peppers, sweet potatoes
- Spicy Chili: Include extra jalapeños, chipotle peppers, or a dash of cayenne pepper for a spicier version.
- Kid-Friendly Chili: To make it more appealing to kids, tone down the spice and add a little tomato ketchup.
- Bean Mix Chili: For added variety, combine black beans with other dry beans, such as kidney beans, pinto beans, or chickpeas.
How to make black bean chili
Soak the washed, dried beans overnight, then drain the water.
Step 1: Press the saute button of the Instant Pot. Add olive oil and sauté the chopped garlic, green chilies, and ginger. Add chopped onions and sauté for 40 seconds.
Step 2: Add salt and spices and mix well.
Step 3: Add tomato chunky salsa and mix well.
Add the soaked and drained black beans and broth and stir well.
Step 4: Select pressure cook or manual on high pressure, and adjust the time to 45 minutes.
Once done, let it release naturally until the pressure valve resets.
Serve hot with toppings like avocado or tortilla chips.
Enjoy this delicious Instant Pot vegan Chili recipe as a warm and comforting meal!
Additional toppings
Make your black bean chili even more delicious by adding these additional toppings:
- Vegan Shredded cheese
- Vegan plain yogurt
- Diced avocado
- Cilantro
- Green onions
- Sliced jalapenos
Meal prep tips
This Instant Pot chili recipe is perfect for meal prepping! Here are some tips to make it even easier:
- Double the recipe and freeze half for later.
- Portion out into individual containers for an easy grab-and-go lunch option.
- Serve with rice or quinoa for a complete meal.
Uma's tips
- Make sure to properly soak the black beans overnight to ensure they cook evenly and achieve the perfect texture.
- Adjust the spice level according to your preference with green chiles, chili flakes, or jalapenos.
- Use fresh ingredients, such as freshly chopped garlic and onion, to enhance flavor.
- If you prefer a thicker chili, use the sauté function after cooking to simmer and reduce the liquid. Or blend half of the chili using an immersion blender.
Storage
Leftover chili can be stored in an airtight container in the fridge for up to 5 days, or frozen for up to 3 months.
Reheat on the stovetop or microwave, adding a splash of water if needed to prevent it from drying out.
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★★★★★
I really love this soup spice! I've bought it a second time from her, and the flavor is absolutely excellent. Thank you so much!
Lind H
Did you love this recipe? Rate it ⭐⭐⭐⭐⭐!
And let me know in the comments what you loved about it.
📖 Recipe
Black Bean Chili Instant Pot
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 2 cups dry black bean - soaked
- 2 cups chunky tomato salsa
- 1 onion - chopped
- 2 garlic cloves - minced
- 1 inch Ginger - grated
- 2 ½ cup vegan broth
- 2 green chilies - chopped
- 1 tablespoon soup seasoning
- 1 tablespoon olive oil
- salt to taste
Substitute for soup spice
- 1½ teaspoon cumin powder
- ½ teaspoon black pepper powder
- ½ teaspoon cayenne pepper
- ¼ teaspoon turmeric powder
- ½ teaspoon cinnamon powder
Instructions
- Soak the washed, dried beans overnight, then drain the water.2 cups dry black bean
- Press the saute button of the Instant Pot. Add olive oil and sauté the chopped garlic, green chilies, and ginger. Add chopped onions and sauté for 40 seconds.1 onion, 2 garlic cloves, 1 inch Ginger, 1 tablespoon olive oil, 2 green chilies
- Add salt and spices and mix well.1 tablespoon soup seasoning, salt to taste
- Add tomato chunky salsa and mix well.2 cups chunky tomato salsa
- Add the soaked and drained black beans and broth and stir well.2 ½ cup vegan broth
- Select pressure cook or manual on high pressure, and adjust the time to 45 minutes.
- Once done, let it release naturally until the pressure valve resets.
- Serve hot with toppings like avocado or tortilla chips.
- Enjoy this delicious Instant Pot vegan Chili recipe as a warm and comforting meal!
Notes
- Make sure to properly soak the black beans overnight to ensure they cook evenly and achieve the perfect texture.
- Adjust the spice level according to your preference with green chiles, chili flakes, or jalapenos.
- Use fresh ingredients, such as freshly chopped garlic and onion, to enhance flavor.
- If you prefer a thicker chili, use the sauté function after cooking to simmer and reduce the liquid. Or blend half of the chili using an immersion blender.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Uma Raghupathi says
My family and I love this chili so much we’ve made it twice in just one month! It’s been a hit every time, and I hope you enjoy it as much as we do.