Instant Pot Vegetarian Chili Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6
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Calories
191 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Vegetarian Chili Recipe
Description
The Instant Pot Vegetarian Chili combines multiple canned beans, fresh diced zucchini, onion, and bell peppers in a tomato sauce made from diced tomatoes, tomato paste, and green chilies. Flavors are built from minced garlic, chili powder, cumin, and salt, with water added to create the right consistency. All ingredients are stirred together in the Instant Pot and cooked under high pressure for 10 minutes, yielding a thick, well-blended chili.
The variety of beans provides substance and protein, and the different colored bell peppers add texture contrasts. The quick pressure cooking method saves time compared to traditional slow simmering while still blending flavors well. The recipe suggests topping with preferred chili accompaniments when serving.
Leftovers store well in an airtight container in the refrigerator for up to 5-7 days. The recipe notes that different canned beans can be substituted according to taste or availability without impacting the overall structure of the dish.
Ingredients
- 1 can Kidney Beans 15 oz
- 1 can black beans 15 oz
- 1 can great northern beans 15 oz
- 1 zucchini peeled and chopped
- 1 onion diced
- 1 green bell pepper diced
- 1 red bell pepper diced
- 1 can diced tomatoes 14.5 oz
- 1 can tomato paste 12 oz
- 1 can green chilies 4 oz
- 2 teaspoon garlic minced
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1 teaspoon cumin
- 2 cups water
Instructions
- Add everything in Instant pot. Stir to combine all the ingredients.
- Add the lid and set the valve to sealing.
- Cook on high pressure for 10 minutes.
- After the cook time, do a quick release to remove the pressure by moving the valve on the lid from the sealing to the venting position.
- Remove the lid, stir and serve topped with your favorite chili toppings and enjoy!
Notes
- Store leftovers in an airtight container refrigerated for up to 5-7 days.
- You can substitute any canned beans you prefer without changing the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 38g | 13% |
| Protein | 11g | 22% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 910mg | 38% |
| Potassium | 1023mg | 22% |
| Fiber | 12g | 48% |
| Sugar | 10g | 20% |
| Vitamin A | 1674IU | 33% |
| Vitamin C | 67mg | 74% |
| Calcium | 105mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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