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Instant Pot Vegetarian Chili

Vegetarian Chili
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With cooler days coming, Instant Pot Vegetarian Chili is the right choice for a quick dinner at home with the family or with friends.

Vegetarian Chili

Colorful, with bold and savory flavors, this one-pot meal only takes 15 minutes to prepare and 20 minutes to cook.  It is healthy, and gluten- free, yet so versatile, as you can add to the recipe the items you already have on hand.  The vegetarian chili is made with several types of beans, and the spices are basic pantry staple ingredients.  

What garnishes and sides can I add to my chili?

Top the chili with grated cheese, slices of avocado, cilantro, or with a dollop of sour cream or greek yogurt, and serve with tortilla chips.  Pair the vegetarian chili with a dinner salad and/or fresh cornbread for a well-balanced meal.

Instant Pot Vegetarian Chili in a bowl.

I love meat! Can I add it?

Absolutely! You can make this chili with one pound of lean ground beef, by browning the meat with the diced onion and peppers.

Prefer ground chicken or ground turkey in your chili?  Brown one pound of meat with the onion and peppers, and use chicken broth instead of the vegetarian broth.

What if I don’t have an Instant Pot? Can I cook it in alternative ways?

Yes! See below!

Slow Cooker:

Add all of the ingredients to you slow cooker and stir.  Cover and cook on high for 4-5 hours or on low for 6-8 hours until the ingredients are tender.  Once the chili is cooked, serve with your favorite toppings.

Stove Top Method:

In a large pot, saute onion and peppers in oil until the onion and peppers are soft.  Add the remaining ingredients and bring to a boil, then reduce heat, cover the pot with a lid and let the chili simmer for 25-30 minutes.  Garnish with your favorite toppings and enjoy!

Instant Pot Vegetarian Chili in a bowl.

Here are some delicious sides we like to enjoy with chili!

We love our chili paired with cornbread, hush puppies, or white rice. But some people even love vegetarian chili over spaghetti noodles, brown rice, quinoa, or couscous.

What are some health benefits to this Instant Pot Vegetarian Chili?

Instant pot vegetarian chili is rich in fiber and proteins, minerals and vitamins.

Have a large family or lots of people coming over? Can I double the recipe?

Absolutely!  It can even be tripled!

Instant Pot Vegetarian Chili in a bowl.

This recipe is delicious even the next day! Here are great tips to store your leftovers:

Leftovers can be refrigerated for 3-4 days in an airtight container. Best to use glass containers as the ingredients in this chili will stain plastic containers.

Vegetarian chili can also be frozen for up to 3 months in airtight containers, or in freezer-safe bags. Thaw overnight in the refrigerator, and then reheat until warm in a pan on the stove or in the microwave.

If your chili is too thick upon reheating, add a little water or broth until the chili reaches the consistency you want.

Ingredients for Instant Pot Vegetarian Chili.

Ingredients:

“>Bell peppers – any color is fine; bell peppers provide a natural sweetness. Our favorite for this dish is a green and orange bell pepper.

“>Oil – I prefer olive oil as it is healthier for you. But you can use any kitchen cooking oil you might have on hand!

Beans – “>pinto, “>kidney beans – If you use dry beans, ensure they are soaked overnight. Or if you choose cans, use 15 oz cans, and drain them.  If you don’t have all of the beans, you can substitute with other beans of the same amount.

“>Vegetable broth – veggie broth is the best for vegetarian chili. But if it is not available, water will work! If you decide to add ground beef to your Vegetarian Chili, you can use “>chili powder, “>salt, “>paprika and

“>Masa harina – soft flour made from hominy or corn kernels.  Onions and peppers sauteed in oil in the Instant Pot.

Set the instant pot to sauté. When pot is hot, add the oil and diced onion and peppers. Sauté for 6 minutes.

Ingredients for Instant Pot Vegetarian Chili in Instant Pot.

Cancel sauté mode and 1/4 cups of broth. Scrape the instant pot line to deglaze the pot.

Add the remaining ingredients except the masa harina, close the lid and seal the pressure valve. Cook on high pressure for 2 minutes.

Instant Pot Vegetarian Chili in Instant Pot cooked.

Quick release pressure and se the pot to sauté. Once chili is simmering, stir in the masa harina and let the chili thicken. Note, if using cornstarch, it’s best to make a cornstarch slurry with using equal parts water to cornstarch.

Instant Pot Vegetarian Chili in bowl.

Enjoy.

Here are the supplies I used for this recipe!

I used an Instant Pot for this recipe. What I love about the Instant Pot is that you just set it, and forget it! You can walk away, and know that when it alerts you it is done, your casserole will be cooked perfectly! I like to start the Instant Pot on the casserole before I do any type of prep work since I have the time.

IF there are any leftovers, let the casserole cool down, and then store it in an airtight container in the refrigerator for up to four (4) days.  It can be reheated over low heat on the stove.  If reheating it in the microwave, put your sweet potato casserole in a microwave-safe container and use wax paper to cover it. Here are my favorite food storage containers for this recipe! I suggest glass material.

If you love this Instant Pot recipe, and want to try another one, I suggest this Instant Pot Tortellini Carbonara!

Instant Pot Tortellini Carbonara
Vegetarian Chili

Instant Pot Vegetarian Chili

Briana Milner
With cooler days coming, Instant Pot Vegetarian Chili is the right choice for a quick dinner at home with the family or with friends.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine American
Servings 4 servings

Equipment

  • Instant Pot

Ingredients
  

  • 1 small yellow onion diced
  • 2 bell peppers diced, any color
  • 1 tablespoon of oil
  • 1 1/2 cups of northern white beans dry and soaked overnight, or canned – drained
  • 1 1/2 cups of pinto beans dry and soaked overnight, or canned – drained
  • 1 1/2 cups of black beans dry and soaked overnight, or canned – drained
  • 1 1/2 cups of kidney beans dry and soaked overnight, or canned – drained
  • 1 can of fire roasted tomatoes diced
  • 2 cups of vegetable broth
  • 2 tablespoons of chili powder
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of salt
  • 1 teaspoon of garlic powder
  • 1 teaspoon of paprika
  • 1/4 teaspoon of onion powder
  • 3 tablespoons of masa harina or cornstarch as a substitute.

Instructions
 

  • Set the instant pot to sauté. When pot is hot, add the oil and diced onion and peppers. Sauté for 6 minutes.
  • Cancel sauté mode and 1/4 cups of broth. Scrape the instant pot line to deglaze the pot.
  • Add the remaining ingredients except the masa harina, close the lid and seal the pressure valve. Cook on high pressure for 2 minutes
  • Quick release pressure and se the pot to sauté. Once chili is simmering, stir in the masa harina and let the chili thicken. Note, if using cornstarch, it’s best to make a cornstarch slurry with using equal parts water to cornstarch.
  • Enjoy.
Keyword Beans, Chili, Instant Pot, Vegan, vegetables, Vegetarian

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