Vegan Instant Pot Black-Eyed Peas Chili

What is chili

Chili is a type of stew that's made with a combination of beans, some kind of meat, tomatoes, and aromatic spices. There are many versions and varieties of chili recipes depending on the culture and region. Chili (chili con carne) or "chili with meat" may have its roots in Spanish cuisine but it was originally an American Tex-Mex dish. 

Personally, I feel, chili is also very similar to an Indian curry made with beans. The ingredients used are pretty similar and so are the flavors. Chili recipes are an appetizing one-pot meal that's perfect for meal prep, busy weekdays, weeknight dinners, or simply when you are in need of a hearty meal to warm you up inside out.

Comforting vegan chili

This Instant Pot Black-Eyed Peas vegan chili recipe has clearly become a family favorite now, given the sheer number of times I have made it! This Instant Pot vegan chili recipe is made with Black Eyed Peas which provides all the hearty satisfaction of a meat-heavy dish, sans the meat. The beans are rich and buttery which makes this chili uniquely flavorful, warm, and comforting!

This delicious chili will warm up your soul not just on cold winter nights. Enjoy it all year through. This is totally my kind of dish - easy preparation with wonderful depth of flavor! I love making a variety of chili recipes but this one is special. If you too love a chili recipe, check out Italian Chili and Yellow Peas Chili!

Southern tradition with black-eyed peas

Did you know - Southern tradition holds that the first food to be eaten on New Year's Day should be black-eyed peas for luck and prosperity? In fact, for the best chance of luck every day in the new year, one must eat 365 black-eyed peas on New Year's Day! Woah! This vegan bean chili is thick, creamy, chunky, and packed with lots of flavors. I love the flavor of black-eyed peas because they give this chili so much more flavor in comparison to other beans.

Chili in the Instant Pot

Instant Pot continues to be one of the most preferred kitchen gadgets! I won it 6 years ago at a food blog conference and have been using it extensively ever since. It makes cooking so easy and convenient. While we Indians are not new to the pressure cooking method, cooking in the IP is a different experience altogether.

Instant Pot recipes are so popular that I have created a separate category for them on the blog so that you can find all the recipes in one place. Some of the recipes I never thought I could make in it are Carrot Halwa, Mexican Rice, Arachuvitta Sambhar, and Beetroot Rasam Rice!

Why make this

• It's a hearty one-pot meal
• Made with basic pantry ingredients
• It can be enjoyed any time of the day and year
• Cooking it in an Instant Pot means it's time-saving and requires minimal effort 
• It freezes well - so it can be stored for future meals
• Loaded with flavor, protein, and fiber
• Can be made on a stove-top or with a Pressure Cooker as well
• Is vegan and gluten-free

Black-eyed Peas - I have used the dry ones in this Instant Pot vegan chili recipe. But you can use canned beans too. Drain out the water from the cans and rinse the beans under running water before using them. Frozen black-eyed peas can also be used. Please keep in mind that this will impact the cooking time.

Tomatoes - You can use canned or fresh tomatoes. If using canned, both crushed or diced tomatoes would do. Tomato puree or paste can also be used.

Spices and herbs - Chili seasoning, turmeric powder, cumin powder, smoked paprika, Mexican oregano, and cilantro are used to give it an authentic flavor. You can also add Chipotle seasoning.

Other aromatics - red or white onions, garlic, and green chillies (or jalapenos/serrano peppers) are used in this vegan chili recipe.

Cheese - Use a vegan Mexican cheese blend for this recipe. Cheddar, Monterey, parmesan, Mozzarella, or pepper jack cheese can also be used.

Vegan sour cream gives it a creamy texture, and red wine vinegar and lemon juice help balance the flavors.

Besides these ingredients, you will also need an Instant Pot to make this recipe.

Before you begin, soak dry black-eyed peas in water for 5-6 hours or overnight. Alternatively, you can also use canned black-eyed peas. This will reduce the cooking time though. Read the notes below to know more.

1. Turn the Instant Pot on in Saute mode. Add cooking oil and within 10 seconds add the bay leaf, minced garlic, and green chillies. Saute for 15 seconds.
2. Then add the chopped onions. Saute till they turn translucent.
3. Now add the crushed tomatoes to the pot. Continue to saute for another 30 seconds.
4. Add the chili seasoning.

5. Then add smoked paprika, cumin powder, red wine vinegar, and turmeric powder. Fry for 15 more seconds. Add half a cup of water to prevent the spices from sticking to the bottom.
6. Now add the soaked black-eyed peas to the pot along with salt. Add water or vegetable stock. Close the lid. Select Manual/Pressure mode and cook (high pressure) for 7 minutes. Release pressure naturally for 10 minutes and then do a manual pressure release.
7. Once you open the Instant Pot, give the chili a mix. Then add vegan sour cream and vegan Mexican cheese blend. Give it a mix.
8. Garnish with cilantro and lemon juice (if adding).

Top recipe tips 💭

You can use canned or fresh tomatoes. If using canned, both crushed or diced tomatoes would do. You can add vegetable stock instead of water to cook the beans. Oddly, some like to add some chocolate Chips to the chili for that rich goodness. While I have never tried it, it may be worth a try.

Add water or stock after adding the spices to prevent them from sticking to the bottom. Even after adding the beans, give it all a good stir to prevent the burn signal later. Scrape whatever is stuck at the bottom. Instead of chili seasoning, you can also add Mexican seasoning.

Recipe FAQs 📖