Instant Pot Vegetarian Chili
This Instant Pot Vegetarian Chili is a quick, flavorful, and hearty plant-based meal perfect for busy weeknights. Packed with beans, vegetables, and spices, it offers a comforting and nutritious dish that’s easy to prepare.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- 1 medium red bell pepper diced
- 1 medium green bell pepper diced
- 1 medium carrot diced
- 1 cup corn kernels fresh or frozen
- 14.5 oz diced tomatoes with juices, canned
- 15 oz black beans canned, drained and rinsed
- 15 oz kidney beans canned, drained and rinsed
- 15 oz pinto beans canned, drained and rinsed
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper adjust to taste
- Salt and freshly ground black pepper to taste
- Fresh cilantro chopped, for garnish
- Optional toppings diced avocado, shredded cheese, sour cream, lime wedges
Instructions
- Turn your Instant Pot to the sauté setting and heat the olive oil. When the oil is hot, add the diced onion, bell peppers, and carrot. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and pepper. Mix well to coat the sautéed vegetables in the spices. Then, add the tomato paste and cook for another minute, stirring continuously to deepen the flavors.
- Pour in the diced tomatoes with their juices, the drained and rinsed black beans, kidney beans, pinto beans, corn kernels, and vegetable broth. Give everything a good stir to combine all the ingredients.
- Secure the Instant Pot lid and make sure the valve is set to the sealing position. Select the manual or pressure cook button and set the timer for 10 minutes on high pressure. Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
- Open the lid and stir the chili. Taste and adjust the seasoning with additional salt, pepper, or cayenne pepper if desired. If the chili is too thick, add a little more vegetable broth to reach your preferred consistency. Serve hot, garnished with freshly chopped cilantro and your favorite toppings like diced avocado, shredded cheese, sour cream, or a squeeze of lime juice.
Equipment
- Instant Pot
Notes
Use canned beans to reduce cooking time and rinse them well to reduce sodium. Adjust spice levels by modifying cayenne pepper and chili powder amounts. Allow natural pressure release to deepen flavors and keep beans tender. Add texture with toppings like crispy tortilla chips or plant-based yogurt. This recipe is naturally gluten-free; double-check canned goods and broths if needed. Variations include adding chipotle peppers, cooked quinoa or rice, sweet potato instead of carrot, diced mushrooms, or stirring in cheese before serving. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.