Chickpea Chili [vegan, oil-free, wfpb]

Tweet

One of our favorite recipes to cook up during the winter months is vegan, oil-free, and WFPB chilis. They are a great way to use up any leftover beans, rice, noodles, or any other healthy whole plant foods you may have cooked in your refrigerator.

Something that can make chili recipes even better is the numerous ways that you can cook your soups. We love to use our Instant Pot when it’s not currently cooking up another grain or starch for us. And the stovetop will also work just as great if you don’t have an Instant Pot or would just rather cook your chili on the good ole stovetop burner.

Comfy Bell Pepper T-Shirt!!!

Chickpea Chili [vegan, oil-free, wfpb]

---

★★★★★

5 from 1 reviews

• Author: Gabriel Miller
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

This vegan, oil-free, and WFPB Chickpea Chili is the perfect recipe to serve over warm cornbread or in a nice bowl all by itself.

---

Scale 1x2x3x

Ingredients

6 cups black beans, cooked

3 cups chickpeas, cooked

3 tablespoons chili powder

3 tablespoons nutritional yeast

1 tablespoon diced jalapenos

2 teaspoons hot sauce

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon salt

1/2 teaspoon cumin

1/2 teaspoon black pepper

2 to 3 drops liquid smoke

6 cups water or vegetable broth

---

Instructions

1. Add all of the ingredients into a large stockpot or into your instant pot insert. 
2. Cook for 20 minutes on the manual setting in the InstantPot and then allow to naturally release before removing the lid and serving. 
3. You can also cook this recipe on the stove top for 30 minutes on a medium heat or for around an hour on low heat. 

---

• Category: chili, soup, instantpot
• Method: InstantPot
• Cuisine: American

Recipe Video:

Follow @Plant Based Gabriel

• Facebook
• Instagram
• Twitter
• YouTube