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Instant Pot Vegetarian Chili Recipe

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4.2 from 9 reviews

A hearty and flavorful Instant Pot Vegetarian Chili packed with beans, vegetables, and spices. This chili is easy to prepare with minimal hands-on time and perfect for a comforting meal that serves six. It can also be adapted for slow cooker preparation, making it flexible for different kitchen setups.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Base Ingredients

  • 2 Tablespoons olive oil (extra virgin)
  • 1 small yellow onion (diced)
  • 1 red bell pepper (diced)
  • 4 cloves garlic (minced)

Chili Ingredients

  • 2 14.5 ounce cans fire roasted diced tomatoes (undrained)
  • 2 14.5 ounce cans black beans (drained and rinsed)
  • 1 14.5 ounce can kidney beans (drained and rinsed)
  • 1 4 ounce can diced green chiles
  • 1 cup vegetable broth (or water)
  • 2 Tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 cup frozen corn
  • ¼ cup chopped cilantro
  • 2 tablespoons fresh lime juice
  • Salt and pepper (to taste)

Optional Toppings

  • Cheddar cheese
  • Sour cream
  • Avocado
  • Cilantro
  • Scallions
  • Red onions
  • Tortilla strips
  • Jalapeno slices

Instructions

  1. Heat Oil and Sauté Vegetables: Turn the Instant Pot to the SAUTE mode and add the olive oil. Once hot, add the diced onion and red bell pepper. Cook for 2-3 minutes until the onion softens. Add minced garlic and cook for an additional 30 seconds to release its aroma.
  2. Add Remaining Ingredients and Prepare to Pressure Cook: Cancel SAUTE mode. Add fire roasted diced tomatoes (with juice), black beans, kidney beans, diced green chiles, vegetable broth, chili powder, cumin, smoked paprika, and oregano to the pot. Stir well, scraping any browned bits from the bottom to prevent burning. Secure the lid and set the valve to the sealing position.
  3. Pressure Cook the Chili: Press the MANUAL or PRESSURE COOK button and set the timer for 10 minutes at high pressure. The pot will take about 10 minutes to build pressure before the cooking time begins.
  4. Release Pressure and Open Lid: When the cooking cycle finishes, press CANCEL. Carefully turn the valve to venting to perform a quick release of the steam before removing the lid.
  5. Add Final Ingredients and Season: Stir in the frozen corn, chopped cilantro, and fresh lime juice. Taste and season with salt and pepper as preferred.
  6. Serve with Optional Toppings: Dish out the chili and garnish with your choice of toppings like cheddar cheese, sour cream, avocado, cilantro, scallions, red onions, tortilla strips, or jalapeno slices. Enjoy your comforting vegetarian chili!
  7. Optional Slow Cooker Method: Combine all ingredients except corn, cilantro, lime juice, and toppings in a slow cooker. Cook on high for 3-4 hours or low for 6-8 hours. Add corn, cilantro, and lime juice just before serving, then season to taste and add toppings as desired.

Notes

  • You can substitute vegetable broth with water if desired.
  • Adjust chili powder and jalapeno slices for spiciness level.
  • For a richer flavor, toast the spices briefly during sauté step if desired.
  • Leftover chili stores well in the refrigerator up to 4 days and freezes well for up to 3 months.
  • To make this dish vegan, omit the cheese and sour cream toppings or use plant-based alternatives.

Find it online: https://cheftinaskitchen.com/instant-pot-vegetarian-chili-recipe/