Instant Pot Vegetarian Chili Recipe

User Reviews

4.8

165 reviews
Excellent
  • Prep Time

    5 mins

  • Cook Time

    5 mins

  • Total Time

    35 mins

  • Servings

    8 Servings

  • Calories

    2544 kcal

  • Course

    Main Course

  • Cuisine

    American

Instant Pot Vegetarian Chili Recipe

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

Servings
  • 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
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Instructions

For Instant Pot:

  1. 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.
  2. 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!***)
  3. 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.
  4. 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:

  1. 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.
  2. 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.
  3. Cover and cook on LOW for 6 to 8 hours. Stir in cilantro or parsley, if desired. Serve.

For The Stovetop:

  1. 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.
  2. Add the vegetable broth, crushed tomatoes, chipotle pepper, adobo sauce, all of the beans and salt, and stir to combine.
  3. 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.
  4. 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.

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Overall Rating

4.8

165 reviews
Excellent

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