For more great Instant Pot recipes, please visit InstantPotEasy.com

Full Recipe: https://bnve.co/bestveg-chili Seriously, I’m not one to brag but this Chili recipe has placed MANY TIMES now in various Chili Cookoffs. I’m not …

46 replies
  1. Margaret Bruno
    Margaret Bruno says:

    Just made this today – AMAZING!! Can't Thank You enough for helping us all stay healthy with old favorites transformed. I think I might eat it again tomorrow with Lentil spaghetti or Rice noodles, definitely a one meal day. Whew it's so filling and delicious that it checks off a few of those "craving" boxes.

    Reply
  2. Julie Johnston
    Julie Johnston says:

    This recipe is fantastic, but you truly only need 1/8 cup chili powder, not 1/4 cup as that's way too much. I'm from New Orleans, and we love spice, but everything in balance. Highly recommended!

    Reply
  3. valnaples
    valnaples says:

    Tried this 2 nights ago…REALLY excellent! I added smoked paprika and it helped even more…it came out nice and thick, probably due to the refried beans! So glad I tried it…I didn't use the bulgur but might try that next time! THANK YOU!

    Reply
  4. Will Morrison
    Will Morrison says:

    I made this tonight. Followed the recipe to the letter. I'm a beef in my chilli guy and for this being a a vegan hippie dish, this is a 8/10 for sure (I was very surprised).. Plenty of texture, plenty of heft, plenty of flavor. You really won't even notice the bulgar in it, just a bit more texture but does nothing to the flavor. I did't use the jalepeno's but just a small squeeze of sriracha on my bowl cause my kid doens't like spicy. It was VERY good. My thoughts. First, you won't need the corn flour. It will be thick enough when you add the refried beans. I actually had to add about 3/4 cup more broth to thin it down a bit. Second, use ALL of the chilli powder. No joke. I don't know if it's the refried beans or what but this really needs that extra and doesn't heat it up. Third, top with some fresh chopped onion and a dollop of sour cream. I make a very good from scratch chilli and this one is actually contest worthy. Also note if you don't have the corn flour, you can take a handful of corn tortilla chips and spend a few minutes with a mortar and pestle and get the same effect. Just grind till it's a fine powerder. I used the ground tortilla chips as a topping with the onions and it was spot on. Great recipe, easy to make, and very tasty. Yeah food!! P.S. You could add a small can of green chillis to this, or even a half can of corn. Use your imagination. It will take all of what you want to give it. As a matter of fact, because you can add to it without taking anything away from the recipe, i'm chaning my rating to a 9/10. Your tummy will be happy.

    Reply
  5. Jessica
    Jessica says:

    I’ve just made this for the second time, this time using Textured Vegetable Protein for the “meaty” texture. It’s so delicious! Here’s the most impressive thing – it’s one of the only (non-baking/pastry) recipes I’ve ever followed that is perfectly seasoned as written. That’s AMAZING. I’m a confident cook, and I like things well seasoned, so I always add and fiddle until the flavor is where I want it… but, this, I didn’t have to at all. Well done, Chuck!

    Reply
  6. Miroslav Vross
    Miroslav Vross says:

    Low fat and low sodium diet are absolutely detrimental to your health. You need to learn to include good fats in your diet and truth about sodium. Regular salt is bad for our health. However salt found naturally in foods and nutritional sources is good for us. I am going to make this recipe. Thank you. I am also going to include fat in my recipe and salt.

    Reply
  7. johnnyroyblues
    johnnyroyblues says:

    Thank you so much for this…saw it months ago but going to finally try it today. I was tempted to use some Beyond Meat ground but decided to buy some bulgar and try it true to your recipe first. A few questions…1. any particular brand of chili powder? 2. you mention using vegetable broth instead of oil – do you never use ol in your pan fry/saute recipes? Do you have a video on this? I have been using algae oil in a spray bottle for most of my pan cooking but will try veg broth…so much less calories! 3.Are you using medium or medium high heat throughout the cooking? for the simmer I assume you reduce heat, right? 4. If I were to try mixing in a scotch bonnet hot sauce, should I halve the chili powder amount or reduce it? Not going to try that this batch though…Thanks!, and sorry if I'm repeating previous questions. I've been lacto-vegetarian now for 23 years. I've always eaten a lot of veggie meats.

    Reply
  8. L3oN
    L3oN says:

    been vegan 6 weeks and god damn you ain't lying!! this is the best god damn chilli i have ever had my whole god damn life!!! yeeeeehaaaaaaa!!! thanks from the UK!!

    Reply
  9. Cat Moore
    Cat Moore says:

    Made this for supper, thinking I would have leftovers for the week. I served it over baked potatoes and my carnivore boys ate it up. Nobody noticed there was no meat. Thanks, Chuck! This one was a hit in my house!

    Reply
  10. John Anderson
    John Anderson says:

    The peel of garlic is actually healthy and can easily be incorporated in stews, etc. so you might want to keep it in chili. Also onion skins are healthy and they might also work. Might be worth a try to add nutritional value to the chili.

    Reply
  11. OMAD Revolution
    OMAD Revolution says:

    Please present a proper list of the ingredients. A simple bullet-point list in the comments should be fine. I've never heard of "bulgur" or "masa harina" (can't find them on Amazon and certainly regular stores would not have them). Can't wait to try it!

    Reply
  12. Nicole C
    Nicole C says:

    This is my boyfriends favorite and he is not vegan! I bypass the masa and bulger. Instead of jalapeños I added green chili’s (it’s what I had). Best chili ever!

    Reply
  13. Cathy Green
    Cathy Green says:

    YUMMY! So good that my husband woke up and ate leftovers for breakfast! Easy to make, quick and delicious. If meat eaters are in your family, separate out their part and add ground turkey to theirs.

    Reply
  14. VEGAN GIRL
    VEGAN GIRL says:

    I live being vegan because there’s so many opportunities of trying different foods that you try and Unix the taste and texture of actual meat. I have a YouTube channel that follows around reviews of vegan foods and my life

    Reply
  15. Saved By Grace
    Saved By Grace says:

    I took inspiration from your garlic peeling. I didn't like using my hand to smash, ouch, so I repurposed my meat tenderizer mallet thing, and gave it a good whack. Worked beautifully. Thank you so much for teaching your technique.

    Reply
  16. isaac steinman
    isaac steinman says:

    I believe you and it looks delicious but you lost count at 4 or 5? Lol 😅😋 you got a new subscriber at, "we don't use oil". Only healthy vegan cooking, or whole food plant based cooking. Thank you 🙏🙌

    Reply

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *