Dinner, Lunch, Soups

Plant-Based Veggie Chili

  • Prep 10 mins
  • Total 21 mins
  • Easy
  • Serves 6

Scrumptious and plant-based, this Plant-Based Veggie Chili is a great meal for all your vegan and vegetarian friends!

Cooking mode

Step-by-step instruction without your screen going to sleep


  • 12 ounces ground plant-based meat
  • 4 cloves garlic, peeled, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup diced onion
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 1/2 cup diced potato
  • 1 can (14.5 ounces) dark red kidney beans, rinsed, drained
  • 1 can (15 ounces) diced tomatoes
  • 1/4 cup tomato paste
  • 1 1/2 cups water

TOPPINGS (optional)

  • shredded vegan cheese
  • diced raw red onion
  • vegan sour cream


  • Step 1

    Close lid and move slider to AIR FRY/STOVETOP. Select SEAR/SAUTE and set to 3. Open lid and select START/STOP to begin preheating. Allow unit to preheat for 5 minutes.

  • Step 2

    After 5 minutes, add the plant-based meat, garlic, salt, chili powder, paprika, and cayenne. Sauté until browned and crispy, about 5 minutes.

  • Step 3

    Add the onions, carrots, celery, and potatoes and continue sautéing for an additional 3 minutes.

  • Step 4

    Add the kidney beans, tomatoes, tomato paste, and water and stir to combine well.

  • Step 5

    Close the lid and move slider to PRESSURE. Make sure the pressure release valve is in the SEAL position. Set temperature to LOW and set time to 3 minutes. Press START/STOP to begin cooking (the unit will build pressure for approx. 5 minutes before cooking begins).

  • Step 6

    When cooking is complete, quick release pressure by turning the pressure release valve to the VENT position. When complete, carefully open lid and stir chili. Serve warm with desired toppings.