Quick Bean Chili

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I love soups, stews and chilis any time of year. However, during fall, as the nights grow longer and the temperatures cooler, I could live on them. Soups are not only comforting, they are full of flavor and healthy nutrients.

This quick bean chili comes together in minutes. It’s perfect for those evenings when the day has been full and busy. Having recipes available that can provide a hot meal in a few minutes lessens the likelihood of grabbing fast food on the way home.

Quick Bean Chili title meme

Quick Bean Chili Recipe

This recipe comes together quickly due to using canned goods, instead of dried beans. I chose to use great northern beans, however any canned beans works. This is a moderately spicy chili. Adjust the heat level by adding or reducing the cayenne pepper. Use a small vegetable chopper to make quick work of prepping veggies.

This recipe was adapted from one in Vegan Pressure Cooking.

And here is the recipe for making your own vegetable broth, from scraps! I use this wonderful broth in so many recipes. And it is so easy to make.

Quick Bean Chili

This fast and easy to prepare chili relies on canned beans and fresh veggies.
Prep Time10 mins
Cook Time8 mins
Course: Main Course
Cuisine: American
Keyword: Bean Chili, Quick
Servings: 6 servings

Equipment

  • Pressure Cooker

Ingredients

  • 1 tsp coconut oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 1/2 cup carrots, diced
  • 1/2 cup celery, diced
  • 2 large green bell peppers, diced
  • 1 small can green chilies, mild or medium
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper (add more or less, as desired)
  • 2 14 oz cans diced tomatoes
  • 2 tbsp tomato paste
  • 2 cups vegetable broth
  • 1 cup water
  • 1 can non GMO corn
  • 2 cans great northern beans (or beans of choice)
  • 1 tsp sea salt

Instructions

  • In uncovered pressure cooker, heat coconut oil on medium heat. I use the meat setting. Add onion, garlic, carrots and celery. Saute for 3 minutes, until veggies soften.
  • Add bell peppers. Cook for another minute.
  • Add green chilies, spices, canned tomatoes, canned beans, canned corn, tomato paste, broth and water.
  • Cover and lock on lid. Bring to pressure and cook for 8 minutes. Allow natural release.
  • Remove lid, stir and add sea salt. Makes 6 - 8 servings.

Meal in Minutes

I love using the pressure cooker for healthy meals. In minutes this quick bean chili was ready. And it was oh…so…good! The blend of beans, fresh veggies and seasonings was perfect.

The chili offered even more flavor the next day. And it thickened up to more of a chunky chili consistency.

I’m always looking for a great soup, stew or chili recipe, plant based of course! If you have a favorite recipe, please provide a link in the comments below. I’ll be doing a plant based soup, stew and chili roundup in the near future. I’d love to include yours.

Quick Bean Chili
Quick Bean Chili, ready in under 20 minutes.

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