Three-Bean Vegan Chili
I have been making some version of this vegan chili for at least a decade since my friend Lynn shared it with me. What really makes it are the mushrooms—their earthy flavor and meaty texture really add another dimension to the chili. Although this recipe has far more ingredients than some of the other recipes in this book, the effect is beautiful in a glass jar and worth the trip to the store to gather each ingredient. Jar Size: 4 cups
Servings Prep Time
6servings 5minutes
Cook Time
Servings Prep Time
6servings 5minutes
Cook Time
Dry ingredients
  • 2tablespoons chili powder
  • 1tablespoon smoked paprika
  • 1/2tablespoon ground cumin
  • 1teaspoon dried garlic
  • 1/2teaspoon sea salt
  • 1/3cup dried onion
  • 2tablespoons dried celery
  • 2tablespoons dried carrots
  • 2tablespoons diced dried mushroomssuch as porcini or shiitake
  • 2tablespoons sundried tomatoes
  • 1/2cup dried black beans
  • 1/2cup pinto beans
  • 1/2cup great northernor cannellini beans
For cooking and serving
  • 6cups vegetable brothor water
  1. Layer the dry ingredients in the jar in the order listed.
To Cook:
  1. Place all of the jarred ingredients into the Instant Pot. Add 6 cups of vegetable broth or water. Stir to mix. Cover with the lid and ensure the vent is in the “Sealed” position. Pressure Coo or Manualk on High for 40 minutes. Allow the steam pressure to release naturally for 20 minutes, then release any remaining pressure manually.
Recipe Notes

Ingredient Tip: The three beans used in this chili cook at roughly the same rate. If you want to swap any of these beans for another, choose one that cooks in roughly the same amount of time, such as navy beans. If you use kidney beans, know that they cook more quickly, in about 15 to 20 minutes, so they may be slightly overdone and falling apart.