Instant Pot 3 Bean Vegetarian Chili
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
283 kcal
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Course
Main Course
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Cuisine
American
Instant Pot 3 Bean Vegetarian Chili
Description
This vegetarian chili uses three types of canned beans providing varied textures and protein in a tomato-based broth enriched with tomato paste and fire-roasted diced tomatoes. Fresh diced bell pepper and onion are sautéed first in canola oil to build base flavor. Spices, including chili powder, cumin, garlic powder, and cayenne pepper, give the dish depth and mild heat. Apple cider vinegar and brown sugar introduce a subtle tang and sweetness to balance acidity.
The Instant Pot cooks the chili quickly under high pressure to meld flavors and tenderize ingredients while maintaining a satisfying consistency. After pressure cooking, a natural release ensures the chili remains thick without splattering. The dish is served hot with optional toppings like shredded cheese, diced onions, jalapeños, sour cream, cilantro, and sliced green onions for customization and added freshness or heat.
Alternative cooking methods include slow cooking for several hours or stove-top simmering after sautéing. Adjusting stock quantity modifies thickness. If chili thickens too much upon standing, adding a splash of broth can thin it to desired consistency. This recipe supports a vegetarian diet without meat or animal broth.
Ingredients
- 1 tsp canola oil
- 1 green bell pepper diced
- 1 onion diced, yellow or white
- 15 oz black beans drained, canned
- 15 oz pinto beans drained, canned
- 15 oz red kidney beans drained, canned
- 2 - 3 cups vegetable stock depending on how thick you want your chili, or broth
- 6 oz tomato paste
- 15 oz tomato sauce canned
- 15 oz diced tomatoes fire roasted
- 1 tsp apple cider vinegar
- 3 Tbsp chili powder
- 2 tsp brown sugar
- 1 tsp cumin ground
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 - 1/2 tsp cayenne pepper
TOPPINGS
- cheese shredded
- red onion diced
- jalapeño sliced
- sour cream
- cilantro minced
- green onion sliced
Instructions
- Set Instant Pot to saute and cook pepper and onion with canola oil, stirring often, for 5 minutes.
- Add all remaining ingredients, stir, cover and seal. Set to high pressure for 12 minutes.
- Let pressure release naturally for 5 minutes, then slowly release the steam until no more remains and you can remove the lid.
- Stir, serve hot and top as desired.
Notes
- Sauté bell pepper and onion in canola oil before pressure cooking to enhance flavor.
- For slow cooking, transfer sautéed vegetables and all ingredients to a slow cooker and cook on HIGH for 3 hours or LOW for 6 to 7 hours.
- Stove-top option: sauté ingredients, add spices and tomatoes, then simmer uncovered briefly before combining all ingredients and simmering to desired thickness.
- Add more vegetable stock if the chili is thicker than preferred.
- Top with ingredients like shredded cheese, sour cream, jalapeños, cilantro, and green onions for added flavor and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 54g | 18% |
| Protein | 15g | 30% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 2393mg | 100% |
| Potassium | 1266mg | 27% |
| Fiber | 17g | 68% |
| Sugar | 14g | 28% |
| Vitamin A | 2793IU | 56% |
| Vitamin C | 33mg | 37% |
| Calcium | 142mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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