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Instant Pot Vegetarian Chili Recipe Instant Pot Vegetarian Chili Recipe

Recipe

Instant Pot Vegetarian Chili Recipe

Written by: Emily Smith

This instant pot vegetarian chili is my go-to comfort food. It's packed with veggies and beans, all simmered together in a spicy, savory broth. Quick, easy, and oh-so-delicious!

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Here's a secret - instant pot vegetarian chili is my go-to comfort food on chilly nights. Simple, hearty, and packed with flavors, this dish is a testament to the magic that happens when fresh veggies, beans, and spices come together. Trust me, every spoonful delivers a burst of wholesome goodness. It's hearty, it's healthy, and it'll have you going back for seconds (or thirds). Perfect for those cozy family dinners or a quiet night in, this recipe is a flavor-packed ride you don't want to miss. Ready to dive in?

Ingredients for Delicious Vegetarian Chili in the Instant Pot

  • Olive oil: Adds richness and depth to the chili, enhancing flavors and preventing ingredients from sticking to the pot.
  • Onion: Provides a savory base and sweetness to the chili, adding depth of flavor and enhancing overall taste.
  • Garlic: Infuses a rich, aromatic flavor into the chili, elevating the taste and adding a delicious complexity.
  • Red bell pepper: Brings a sweet and slightly tangy flavor to the chili, adding color, texture, and a hint of freshness.
  • Zucchini: Offers a mild flavor and tender texture to the chili, adding a vegetable element and enhancing nutritional value.
  • Corn kernels: Provide a sweet crunch and burst of freshness to the chili, adding texture and a pop of color.
  • Black beans: Bring a creamy texture and earthy flavor to the chili, adding protein and fiber for a hearty dish.
  • Kidney beans: Add a meaty texture and mild flavor to the chili, boosting protein content and making it more filling.
  • Diced tomatoes: Provide a juicy and tangy base for the chili, adding moisture, acidity, and a burst of freshness.
  • Vegetable broth: Infuses the chili with savory depth and richness, enhancing flavors and ensuring a well-rounded taste.
  • Chili powder: Adds a warm and spicy kick to the chili, providing depth of flavor and a hint of heat.
  • Cumin: Offers a warm and earthy flavor to the chili, enhancing the overall taste and adding a touch of smokiness.

READ MORE: Instant Pot Artichoke Recipe: Simple & Delicious

Essential Tools for Making Instant Pot Vegetarian Chili

  • Instant Pot: Essential for pressure cooking the chili quickly and efficiently.
  • Chopping board: Needed for chopping vegetables like onions, peppers, and zucchini for the chili recipe.

Serves: 6 people

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes

Ingredients:

  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 cup corn kernels
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 cup vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste

Instructions:

  1. Set the Instant Pot to sauté mode and heat the olive oil.
  2. Add the onion, garlic, bell pepper, and zucchini. Cook until softened.
  3. Stir in the corn, black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
  4. Close the Instant Pot lid and set to manual high pressure for 10 minutes.
  5. Once done, allow for a natural pressure release for 5 minutes before quick releasing the remaining pressure.
  6. Serve hot and enjoy!

Nutritional value:

Per Serving in Calories: 250 kcal | Carbohydrates: 45 g | Protein: 10 g | Total Fat: 4 g | Saturated Fat: 1 g | Trans Fat: 0 g | Monounsaturated Fat: 2 g | Polyunsaturated Fat: 1 g | Cholesterol: 0 mg | Sodium: 600 mg | Dietary Fiber: 12 g | Sugar: 8 g | Calcium: 100 mg | Potassium: 700 mg | Iron: 3 mg | Vitamin A: 500 µg | Vitamin C: 30 mg

Tips for Making Vegetarian Chili Ahead of Time and Freezing

Make Ahead Instructions

  • Prepare the vegetarian chili as instructed.
  • Let it cool completely.
  • Store in an airtight container in the refrigerator for up to 3 days.

Freezing Instructions

  • Cool the chili completely.
  • Transfer to a freezer-safe container or resealable bags.
  • Label with the date and freeze for up to 3 months.

Adding a small piece of dark chocolate to this vegetarian chili while cooking can enhance the depth of flavors and add a subtle richness to the dish.

Common Questions About This Instant Pot Chili Recipe

FAQ:
Can I freeze the leftover vegetarian chili?
Yes, you can freeze the leftover vegetarian chili in airtight containers for up to 3 months. Just thaw and reheat when ready to enjoy again.
How can I make this chili spicier?
To make the chili spicier, you can add more chili powder, a pinch of cayenne pepper, or even some chopped jalapeños to suit your taste preferences.
Can I use different beans in this recipe?
Absolutely! You can customize this chili by using different beans like pinto beans, cannellini beans, or even chickpeas based on what you have on hand or prefer.
Is this vegetarian chili recipe vegan-friendly?
Yes, this vegetarian chili recipe is vegan-friendly as it does not contain any animal products. Just ensure your canned ingredients are vegan-friendly too.
Can I make this chili on the stovetop instead of using an instant pot?
Yes, you can make this chili on the stovetop. Simply sauté the ingredients in a pot, add the remaining ingredients, and simmer for about 30-40 minutes until flavors meld.

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