Instant Pot Vegetarian Chili Recipe
A hearty and delicious vegetarian chili made in the Instant Pot, perfect for a quick and healthy meal.
Print
Pin This
Equipment
- Instant Pot
Ingredients:
Main 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:
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add the onion, garlic, bell pepper, and zucchini. Cook until softened.
- Stir in the corn, black beans, kidney beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper.
- Close the Instant Pot lid and set to manual high pressure for 10 minutes.
- Once done, allow for a natural pressure release for 5 minutes before quick releasing the remaining pressure.
- Serve hot and enjoy!
Notes:
This chili can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Nutrition value:
Calories: 250kcalCarbohydrates: 45gProtein: 10gFat: 4gSaturated Fat: 1gSodium: 600mgPotassium: 700mgFiber: 12gSugar: 8gVitamin A: 500IUVitamin C: 30mgCalcium: 100mgIron: 3mg
Keywords:
Tried this recipe?Let us know how it was!