
Instant Pot Vegetarian Chili Recipe
User Reviews
4.8
165 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
35 mins
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Servings
8 Servings
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Calories
2544 kcal
-
Course
Main Course
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Cuisine
American

Instant Pot Vegetarian Chili Recipe
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This hearty, healthy Instant Pot Vegetarian Chili is a great plant-based weeknight dinner! Also includes directions for slow cooker and stovetop.
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Ingredients
- 2 teaspoons olive oil
- 1 yellow onion chopped
- 3 garlic cloves minced
- ¼ cup chili powder
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 1 tablespoon tomato paste
- 1 ¾ cups low sodium vegetable broth
- 1 28 ounce can crushed tomatoes
- 1 chipotle pepper seeded & minced (sold in can)
- 1 teaspoon adobo sauce from chipotle pepper can
- 2 14 ounce each cans of black beans (reduced sodium), drained & rinsed
- 2 14 ounce each cans red kidney beans, drained & rinsed
- 1 14 ounce can of cannellini or Great Northern beans (reduced sodium), drained & rinsed
- ¼ teaspoon salt or to taste
- chopped cilantro or flat-leaf parsley if desired
Instructions
For Instant Pot:
- Set Instant Pot to saute setting. Add the olive oil and allow to heat for 1 minute. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, chili powder, oregano and cumin, and cook for 1 minute. Add the tomato paste and cook, stirring constantly, for 1 minute.
- Add the vegetable broth, crushed tomatoes, chipotle pepper, adobo sauce, black beans, red kidney beans, cannellini beans and salt, and stir to combine. (***See important Note below!***)
- Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 10 minutes.
- Once the time is expired, wait for 5 minutes, then carefully use the quick release valve to release the steam. Stir in the cilantro or parsley. Serve.
For The Slow Cooker:
- Heat the olive oil in a medium nonstick skillet set over medium heat. Add the onions and cook until tender, about 5 minutes. Stir in the garlic, chili powder, oregano and cumin, and cook for 1 minute. Add the tomato paste and cook, stirring constantly, for 1 minute.
- Transfer the onion mixture to the slow cooker, and stir in the vegetable broth, crushed tomatoes, chipotle pepper, adobo sauce, all of the beans and the salt.
- Cover and cook on LOW for 6 to 8 hours. Stir in cilantro or parsley, if desired. Serve.
For The Stovetop:
- Heat the olive oil in a large saucepan set over medium heat. Add the onions and cook until tender, about 5 minutes. Stir in the garlic, chili powder, oregano and cumin, and cook for 1 minute. Add the tomato paste and cook, stirring constantly, for 1 minute.
- Add the vegetable broth, crushed tomatoes, chipotle pepper, adobo sauce, all of the beans and salt, and stir to combine.
- Bring to a boil, then reduce heat and simmer for 1 hour, stirring occasionally. Simmer longer if you would prefer the chili to be thicker.
- Stir in cilantro or parsley, if desired. Serve.
Notes
- Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition Information
Show Details
Serving
1Cup
Calories
254.4kcal
(13%)
Carbohydrates
53.3g
(18%)
Protein
15.6g
(31%)
Fat
2.5g
(4%)
Saturated Fat
0.3g
(2%)
Sodium
678.8mg
(28%)
Fiber
16.8g
(67%)
Sugar
4.6g
(9%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 2544 kcal
% Daily Value*
Serving | 1Cup | |
Calories | 254.4kcal | 13% |
Carbohydrates | 53.3g | 18% |
Protein | 15.6g | 31% |
Fat | 2.5g | 4% |
Saturated Fat | 0.3g | 2% |
Sodium | 678.8mg | 28% |
Fiber | 16.8g | 67% |
Sugar | 4.6g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
165 reviews
Excellent
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