Instant Pot Vegetarian Chili Recipe
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
8 Servings
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Calories
2544 kcal
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Course
Main Course
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Cuisine
American
Instant Pot Vegetarian Chili Recipe
Description
This Instant Pot Vegetarian Chili Recipe features a combination of black, red kidney, and cannellini beans simmered with aromatics like onion and garlic, spiced with chili powder, oregano, and cumin. The inclusion of a chipotle pepper and adobo sauce adds smoky depth, balanced by the acidity of canned crushed tomatoes and tomato paste. Cooking under pressure in the Instant Pot softens the beans and enhances flavor melding within a short cooking time.
The chili yields a thick, textured stew with warmth from the seasoning and a slight heat from the chipotle. Stirring in fresh cilantro or flat-leaf parsley at the end adds brightness. This vegetarian chili serves well as a filling meal on its own or alongside grains and bread.
The recipe also outlines a slow cooker alternative with a similar method for those preferring slow cooking. Adjust salt to taste, especially if using canned beans. Nutritional info included as a reference; verify independently if needed.
Ingredients
- 2 teaspoons olive oil
- 1 yellow onion chopped
- 3 garlic minced, cloves
- ¼ cup chili powder
- 2 teaspoons oregano dried
- 2 teaspoons cumin ground
- 1 tablespoon tomato paste
- 1 ¾ cups vegetable broth low sodium
- 1 crushed tomatoes canned 28 ounce
- 1 chipotle pepper seeded & minced (sold in can)
- 1 teaspoon adobo sauce from chipotle pepper can
- 2 black beans drained & rinsed, canned, 14 ounce, reduced sodium
- 2 red kidney beans drained & rinsed, canned, 14 ounce
- 1 cannellini beans or Great Northern beans, canned 14 ounce, reduced sodium, drained & rinsed
- ¼ teaspoon salt or to taste
- cilantro if desired, chopped or flat-leaf parsley
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
- This recipe includes a slow cooker option with similar preparation steps.
- Adjust salt to taste based on canned bean sodium content.
- Fresh cilantro or parsley added at the end brightens the chili.
- Pressure cooking ensures beans become tender and flavors meld quickly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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